Butter Mochi . . . Cake???

No, that's not cornbread you're seeing, nor is it a plain Jane yellow cake. This is something much, much better. It's Butter Mochi Cake (and I do emphasize the "butter" part).

My sister could absolutely live off of butter mochi. It is her all-time favorite. In fact, when we were at the store, she was actually willing to pay more than $5 for a few small pieces of it. That to me was unthinkable. So, I convinced her to put that measly tray back by promising her that I would make an entire panful of the stuff just for her (much cheaper that way).

Of course, I had never made butter mochi before in my life, so I guess it was sort of a risky promise. But, I had faith in my baking skills and was sure I could find a good recipe, so we bought the ingredients and I put myself to the test.

First off, finding a decent recipe. If I could do that, the actual making of it would take care of itself. I went straight to a book called "Hawaii's Best Mochi Recipes" by Jean Watanabe Hee.

(picture taken from Amazon.com)

This is a wonderful little book with all sorts of recipes for mochi - blueberry mochi, pumpkin mochi, strawberry mochi, and more. I bet you didn't know there could be so many variations for that chewy little treat. Upon looking, I found not one, but three recipes for Butter Mochi. Each one differed regarding the ingredients and the amounts used. How was I going to choose? Well, I did the only thing I could do, I crossed my fingers, hoped for the best, and picked one.

The ingredients used are very rich - one WHOLE stick of butter (no substitutes), 2 1/2 cups of sugar, and a whole can of coconut milk (I used the good stuff, not the lite - after all you only live once). After combining the ingredients, you pour everything into a well greased pan (mochi is very sticky). Then, you pop it into the oven and let it bake.

The smell from the oven was heavenly - imagine the air wafting with butter and a slight coconutty undertone. Once it was done baking, I pulled it out and stared in awe at its beautiful, luscious, shiny, golden surface. It's 24 Karat goodness alright.

(go ahead, you can stare at it too)

The only thing we noticed was that it differed in texture from other butter mochi we had eaten before. Butter mochi is usually very dense, but this one was, dare I say, fluffy, like a cake??? But, upon tasting it, all was forgotten. The taste was perfect, spot-on. It was buttery and sweet, like eating warm sunshine itself. My dad even said that he liked it better as a cake. As for my sister, she was happy as a clam. I don't think she'll ever buy butter mochi again.

Butter Mochi (from Hawaii's Best Mochi Recipes by Jean Watanabe Hee)

1 pound mochiko flour (16 oz. box)
2 1/2 c. sugar
1 Tbsp. baking powder
1/2 c. butter
5 eggs, beaten
1 tsp. vanilla
1 can coconut milk (12 oz.)

Melt butter and set aside to cool. Combine butter with sugar. Add the eggs and vanilla. Add the coconut milk. Combine the baking powder with the mochiko flour and add. Mix with spoon until batter is smooth. Pour into well-greased 9x13 pan. Bake at 375F for 1 hour or until toothpick comes out clean. Cool and cut into squares.