Butter Matcha Mochi Cake 牛油抹茶麻薯蛋糕

This Butter Matcha Mochi Cake is chewy, sticky and delicious with tropical flavour!  It’s the easiest butter cake that I came across when I was surfing for beautiful picture on Pinterest. Just stir and bake. The original recipe is from Hawaiian butter mochi cake but you can make any flavour by adding cocoa or matcha powder and I added coconut flakes on top. The main ingredients are glutinous rice flour, fresh milk and coconut milk. This gluten free cake texture is entirely different from the traditional butter cake because of the glutinous rice flour (sticky flour) used. It is crusty on the outside but you can feel the soft bouncy texture after baked. Another surprise about the cake was it tasted like kueh lapis (steamed layer cake). You can keep the cake inside the fridge to chill for at least 5 days and reheat it in the toaster oven whenever you want (I kept the cake at room temperature for a day, then inside the fridge due to the hot weather). The cake texture will still stay chewy and soft but the top will lose its crispiness. If you like you like mochi cake you may like to give this a try.

Butter Matcha Mochi Cake ~ crusty on the outside but you can feel the soft bouncy texture after baked