Butter Mochi Cake

So I officially lost my Butter Mochi Cake virginity and whew!... I seriously can't describe how amazing this is. Soooo good. Hawaiians' know what's up. A moist, fluffy, and soft bottom, with notes of creamy coconut and vanilla with browned buttered crisp topping and edges. When it bakes, it creates this crisp, crumbly caramelized texture on the top. Obsessed. It's amazing warm- straight out of the oven. The best part of all this, is that...erm...I don't even want to say it, because some people go crazy and get their hearts broken after hearing that it's even semi-healthy. Some part of their brain gets them thinking it's inferior haha. ::drum roll please:: It's gluten free! Woot!

The recipe below is adapted from Lea from allrecipes.com It's a pretty good standard Butter Mochi Cake recipe, but below is my own twist on special ingredients to make it taste even better. ;)

So here are my secret ingredients: ::twiddles fingers::

• Vanilla Bean Extract "Crush" by Sonoma Syrup Co. This adds that extra vanilla bean flavor with those lovely lil' flecks that you get from REAL vanilla bean. The original recipe calls for 1 tsp. I added 2!

• Coconut Bakery Emulsion. This flavor is so much better than your regular Coconut Extract. It's a creamy emulsion that doesn't alter the batter with alcohol/liquid.

• Coconut Cream. I love Savoy Coconut Cream, so much naughtier and makes the Panna Cotta velvety. The original recipe calls for Coconut Milk.

• Browned Butter. You get the ultimate flavor of Butter when you brown it, and the nutty-ness just makes it over the top.

• SALT! The original recipe doesn't call for salt, but in baking, I almost always add it to any recipe. It just creates the perfect balance, almost umami like in flavor.

• 3 1/2 cups sweet rice flour (mochiko) I actually used an organic flour.

• 2 1/2 cups white sugar

• 2 tablespoons baking powder

• 5 eggs

• 1 teaspoon Coconut Bakery Emulsion from Loranne Professional Kitchen

• 2 teaspoons Vanilla Bean Extract "Crush" from Sonoma Syrup Co.

• 2 cups milk

• 1 (14 ounce) can coconut milk

• 1/2 cup melted, browned butter in skillet.

• Preheat an oven to 350 degrees F (175 degrees C). Grease and line parchment on a 9x9x2 inch baking pan. I like to secure it with bulldog clips to secure the parchment during the baking process. The original recipe asks for 9x13, but I like mine to be perfectly even bars and taller. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.

• Beat the eggs, coconut emulsion, and vanilla crush in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut cream, and melted browned butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.

• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into pieces.

I secured the parchment paper with Bulldog Clips unto the pan, so that it doesn't move during the baking process. See, it pops right out of the pan! :)

Enjoy!

Mahalo x 1,000...

Greggy