Carob Butter Mochi Cake

Aside from the world-famous pineapple ice cream, one dessert that Hawaii is known for is butter mochi cake. A staple dessert at any Hawaiian gathering, butter mochi cake is unforgettable due to its luscious, chewy interior and its perfectly crisp exterior. The inside features a rich coconut custard rice cake with hints of salt and vanilla while the crust displays this golden toasted coconut flake spread that is begging to be devoured. Our Carob Butter Mochi Cake recipe is a take on this classic dessert. Our flavor direction leans toward making this sweet treat refined sugar-free. Plus of course, fusing Australian Carob goodness into the traditional taste profile.

The two main ingredients in any Butter Mochi Cake are sweet rice flour and coconut milk. Sweet rice flour also goes by the name “glutinous rice flour” or the most popular one, Mochiko flour. This specialty flour is what gives the cake that signature chewy and bouncy texture. With our recipe, we’re adding a cup of roasted carob powder as main ingredient. It works both as flavoring and as sweetening agent. Because of this recipe adjustment or ingredient addition, we’re losing the golden amber appearance of the traditional mochi cake. But that is alright! We’re gaining a mochi cake variation that is rich in naturally sweet carob flavor.

In Hawaii, it is common to hear about Matcha Butter Mochi Cake or Pineapple Butter Mochi Cake. Even Chocolate Butter Mochi Cake exists nowadays! So let us be the first to introduce this Australian Carob-based mochi cake.

Carob Butter Mochi Cake Details

1. Since sweet rice flour is gluten-free, there are no concerns related to over-gluten development as a result of mixing. Feel free to mix out all the lumps.
2. If coconut sugar is unavailable, please use organic maple sugar to keep this recipe refined sugar-free.
3. Please read the label before purchasing coconut milk. Ingredient list should only display coconut and water. Butter mochi cakes require high quality coconut milk and additives or preservatives in store-bought ones might affect the baking outcome.
4. Metal pans seem to produce perfectly chewy yet decadent center.
5. If firmer mochi squares are desired, feel free to adjust the bake time.

The next question is, what can make this recipe even better? A Double Carob Mochi Cake! That simply means folding in 1/2 cup of carob chips, preferably homemade), into the batter.

We hope that you enjoy the recipe below!

Print Recipe

RECIPE: Butter Carob Mochi Cake

Prep Time15 mins

BAKE TIME1 hr 30 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Carob Butter Mochi Cake, Carob Cakes

Servings: 12 slices

Author: The Australian Carob Co

Equipment

• 1 Baking Oven
• 1 hand mixer

Ingredients

DRY INGREDIENTS

• 2 cups sweet rice flour (glutinous rice flour)
• 1 cup The Australian Carob Co. Roasted or Raw Carob Powder
• 1/2 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt

WET INGREDIENTS

• 4 large eggs
• 2 cups whole milk
• 1 1/2 cup coconut milk*
• 1/2 cup unsalted butter, melted
• 2 tsp pure vanilla extract

TOPPING

• 1/2 cup shredded coconut

Instructions

• Arrange a rack in the middle of the oven. Pre-heat the oven to 350F. Line a square pan with parchment paper or coat it with butter or oil.
• Melt the unsalted butter in the microwave or stovetop.
• In a large bowl, add flour, carob powder, sugar, baking powder and salt. Whisk to combine.
• In a smaller bowl, combine whole milk, eggs, and vanilla extract. Whisk to combine
• Pour the wet mixture into the dry mixture. Mix thoroughly.
• Add the melted butter (make sure it's at room temperature) and coconut milk. Mix until thoroughly incorporated and smooth.
• Pour the mixture into the prepared pan. Tap the pan on the counter a few times to bring any air bubbles forming to the surface.
• Evenly sprinkle coconut flakes on top of the mixture. If preferred, sprinkle some salt.
• Bake for 60-90 minutes. Or until the mochi is set and golden brown on top. Every oven is different so after the 60-minute mark, check the mochi cake every 5-10 minutes.
• Allow the cake to cool completely before cutting and serving. To minimize sticking, use a non-metal knife. If the knife keeps sticking, rub it with a little oil or melted butter.
• Enjoy!

Notes

HELPFUL TIPS:

1. Sweet Rice Flour is also referred to as Mochiko Flour. Please pay attention to the label before purchasing.
2. Please read the label before purchasing coconut milk. Ingredient list should only display coconut and water.
3. If coconut sugar is unavailable, please feel free to use organic maple sugar to keep the recipe refined sugar-free.