A few months back, our chef Kimmie came into the studio preaching about Hawaiian butter mochi (aka mochi cake). It’s basically just cake, down to the simplicity of its method. But since it uses glutinous rice flour, it has a distinct chewy, bouncy texture; like a tender kakanin (think somewhere between bibingka and sapin-sapin). Kimmie made one that day, and she immediately “became obsessed with making [her] own version.”
This tried-and-tested recipe can make two cakes—one plain honey butter, and another black sesame. Or you can also just make one or the other in a single pan. It’s just the right amount of gummy-ness, and the flavors are well-matched to the nature of the cake. That said, if you’d like to experiment, we think this recipe works best with more Asian flavors.