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Chocolate Birthday Cake Butter Mochi
12
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
12 tbsp
(1½ sticks) salted butter, cut into chunks, plus more for greasing
Jump
1 c
semisweet chocolate chips
Jump
2 c
granulated sugar
Jump
3 lg
eggs
Jump
2 tsp
vanilla extract
Jump
1
(12-ounce) can evaporated milk
Jump
1
(13.5-ounce) can full-fat coconut milk
Jump
3 c
mochiko (sweet rice flour)
Jump
1 tbsp
baking powder
Jump
¼ c
unsweetened cocoa powder
Jump
FROSTING AND TOPPING
1 c
creamy peanut butter
Jump
1 c
demerara or turbinado sugar
Jump
¼ c
Pop Rocks candy (optional)
Jump
Rainbow sprinkles
Jump

Butter mochi is the best. The perfect mixture of chewy, squishy, dense, and sticky, these coconut and rice flour cake bars (a cousin of Filipino bibingka) are one of the most beloved island desserts out there.

Plain old butter mochi is great, but the kind we do at Tin Roof—developed after many hours of “research”—is on another level. Stoner food to the max. We start with chocolate butter mochi, which has the texture of soft-baked brownies, then spread it with a dead simple frosting made from creamy peanut butter, raw sugar, and Pop Rocks. And finally we shower the top with rainbow sprinkles because it’s like throwing yourself a mini birthday party. What more could you want?

Directions

  1. For the butter mochi: Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan.
  2. In a microwave-safe medium bowl, melt the butter and chocolate chips by microwaving in 30-second increments, stirring and repeating as needed, until just melted.
  3. Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, evaporated milk, and coconut milk.
  4. In a large bowl, stir together the mochiko, baking powder, and cocoa powder until evenly distributed. Fold the chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared pan.
  5. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
  6. Meanwhile, for the frosting: In a bowl, with an electric mixer, vigorously whip together the peanut butter and demerara sugar until it has the texture of frosting.
  7. When the butter mochi is still slightly warm, spread the frosting evenly over the top. Sprinkle with Pop Rocks (if using) and shower sprinkles over the top. Let cool to room temperature, then cut into 2-inch-ish squares and serve.

Reprinted with permission from Cook Real Hawai’i by Sheldon Simeon and Garrett Snyder, copyright © 2021. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Photography copyright: Kevin J. Miyazaki © 2021

Cook Real Hawai'i

Sheldon Simeon and Garret Snyder

Book Cover