This is a butter mochi cake....a mochi with a cakey texture...soft, fluffy, delicate, and with every bit of onolicious : delicious richness. The secret to this butter mochi's texture is the combination of flour and mochiko (Japanese rice flour).
While visiting in San Francisco, I spotted a basketful of butter mochi squares on the counter top at a snack shop in Japan Town. The mochi's had the familiar dense and chewy texture found at family picnics & gatherings in Hawaii. I love this local favorite but is so rich that I literally gain 10 pounds with every bite!
This fluffy butter mochi recipe produces a very different texture. Rich? Oh Yeah ... but one might gain only 5 pounds with every bite of this lovely confection.
Fluffy Butter Mochi Cake Recipe
1 1/2 cups all-purpose flour
1 1/2 cups mochiko
1 tsp salt
4 tsp baking powder
1 cup butter (2 sticks)
1 3/4 cups white sugar
2 tsp. vanilla extract
1 1/2 cups milk
Preheat oven to 350 degrees. Lightly grease one 9 -by-13-inch baking pan. Line bottom with waxed paper or dust lightly with flour. Sift the flour, mochiko, salt, and baking powder together. Cream butter and blend in the sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk, ending with the dry ingredients. Stir until just blended. Pour batter into prepared pan. Bake at 350 degrees for 40 to 45 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
Serves 18 (3-by-4-inch butter mochi cake pieces)