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Honey butter mochi cake squares on a white plate with golden crackled top and jar of honey on wooden surface

Honey Butter Mochi Cake

A chewy, honey-scented mochi cake baked in one bowl with browned butter, coconut milk, and mochiko flour. Gluten-free and ready in under an hour.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter browned and cooled slightly
  • 80 ml honey mild variety such as clover or acacia
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 400 ml full-fat coconut milk one 13.5 oz can, shaken well
  • 120 ml whole milk
  • 1 tsp vanilla extract
  • 340 g mochiko sweet rice flour do not substitute regular rice flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt

Method
 

  1. Heat the oven to 177 C / 350 F. Grease an 8x8 inch metal baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
  2. Melt the butter in a medium saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids turn amber and smell nutty, about 5 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
  3. Add the honey and granulated sugar to the browned butter and whisk until combined. The mixture will look grainy at this point.
  4. Add the eggs one at a time, whisking well after each addition, until the batter looks smooth and slightly paler, about 1 minute of whisking.
  5. Pour in the coconut milk, whole milk, and vanilla extract. Whisk until fully incorporated and the batter is fluid and uniform.
  6. Add the mochiko, baking powder, and salt. Whisk until no dry streaks remain and the batter is smooth. It will be thinner than a typical cake batter.
  7. Pour the batter into the prepared pan. Tap the pan gently on the counter twice to release any large air bubbles.
  8. Bake for 50 to 55 minutes, rotating the pan at the 25-minute mark, until the top is deep golden brown, the edges are set and pulling slightly from the sides, and the center has only a faint wobble when you nudge the pan.
  9. Transfer the pan to a wire rack and cool for at least 20 minutes before lifting the cake out using the parchment overhang.
  10. Cut into 12 squares with a sharp knife. Wipe the blade between cuts for clean edges.

Notes

For the crispest edges, use a metal pan rather than glass. Glass holds heat differently and can leave the center underdone while the edges over-bake.