Butter Mochi Cake

I've been curious to make a cake using Mochiko sweet rice flour. This recipe is a hybrid using both mochiko flour and regular all purpose flour. The resulting cake was chewy yet had some crumb to it. It reminded me of a sweet cornbread without the cornmeal texture. My son helped me and is so proud of his cake. He even shared it with our construction crew. Thank you to the Honolulu Advertiser for printing the original recipe. I would have never thought to use a 50/50 mixture.



BUTTER MOCHI CAKE

 1 1/2 cups all-purpose flour

  1 1/2 cups mochiko

  1 teaspoon salt

  4 teaspoons baking powder

  1 cup butter (2 sticks)

  1 3/4 cups white sugar

  4 eggs

  2 teaspoons 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 pieces).