Name: The 5-Ingredient Hawaiian Cake I Can’t Stop Making
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: 24
Cuisine: Hawaiian
Ingredients: 1 tablespoon unsalted butter, softened, plus 1 stick (4 ounces), melted (divided); 2 (13.5-ounce) cans full-fat coconut milk; 1/3 cup milk, preferably whole; 1 1/2 cups (300g) granulated sugar; 4 large eggs; 1 pound (454g, about 3 cups) glutinous rice flour; 1/2 cup sweetened or unsweetened shredded (not desiccated) coconut, optional

Ingredients

24 serv.

1 tablespoon unsalted butter, softened, plus 1 stick (4 ounces), melted (divided)
2 (13.5-ounce) cans full-fat coconut milk
1/3 cup milk, preferably whole
1 1/2 cups (300g) granulated sugar
4 large eggs
1 pound (454g, about 3 cups) glutinous rice flour
1/2 cup sweetened or unsweetened shredded (not desiccated) coconut, optional

Instructions

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1 Generously grease a 9x13-inch baking dish with the softened butter.
2 In a large bowl, combine the coconut milk, milk, sugar, eggs, and melted butter. Beat with a hand mixer on medium-high speed until well combined, 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the glutinous rice flour and beat again on medium speed until a smooth batter forms, about 2 minutes.
3 Pour the batter into the prepared baking dish. Sprinkle the shredded coconut in an even layer over the top of the butter mochi batter, if using.
4 Bake until the top and sides are golden brown, the butter mochi has puffed, and a skewer inserted into the center comes out clean, about 65 minutes.
5 Transfer the baking dish to a wire rack and allow the butter mochi to cool completely, at least 45 minutes. Slice into 24 or 36 bars. Enjoy with hot tea or coffee or as a midnight snack! Store leftovers in an airtight container at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!