The Chewy Butter Mochi are a Hawaiian specialty halfway between a cake and a Japanese delicacy. It was still my Japanese friend who made me discover it. I admit that I was seduced by their texture. Composed of sticky rice flour , therefore gluten -free, they have a soft and slightly elastic texture, but with a slightly crisp crust. Inspired by the Japanese and Portuguese influences of the archipelago, this revisited Mochi is simple to prepare and requires only a few basic ingredients. At the contrasting texture level, this cake reminded me of the fluted, with its melting interior and its well -cooked crust. In terms of taste, coconut milk will bring you closer to Hawaii beaches. This dessert is kept very well and can be tasted hot or cold, depending on your preferences. Discover this simple, original and tasty recipe!
Prepare the ingredients and preheat your oven to 180 ° C and butter a square or rectangular mold. (I made mine of the muffin cups and in a small cake mold)
In a bowl, mix the sticky rice flour, sugar, baking powder and salt.
Add the beaten eggs, coconut milk, melted butter and vanilla extract. Mix until you get a homogeneous paste.
Enjoy warm or cold.💡 Tip: For even more gluttony, add a little grated coconut in the dough or sprinkle icing sugar before serving.