Our Chef Has Finally Perfected a Recipe out of Her Mochi Cake Obsession, and You’re the First to Know about It

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.”

There’s not mochi to do nowadays, so might as well bake.

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.

Honey Butter Mochi Cake / Black Sesame Mochi Cake



Serving Size

8-10 people

Active Time

1hr 30 mins

Total Time

1 hr 30 mins

  1. Preheat oven to 350F.
  2. Grease two 9×9-inch square baking pans (or one 9×13-inch baking pan). Set aside.
  3. Mix flours, sugar, baking powder, and salt in a large bowl. Set aside.
  4. In a separate bowl, whisk together eggs, vanilla, milk, melted butter, and coconut milk until well combined.*
  5. Pour wet ingredients into dry ingredients and mix with a wooden spoon until smooth.
  6. Divide the mixture between the prepared baking pans** then run a knife through the batter to release air bubbles. Alternatively, tap the dish on the counter.
  7. Bake in preheated oven until golden brown, about 50-60 minutes.

*Combine black sesame paste with wet ingredients, then continue recipe.
**Alternatively, pour half the honey butter mochi into one prepared baking pan, then combine 1/2 cup of black sesame paste into the remaining batter before pouring into the second baking pan.

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