By Maryanne Cabrera @LittleEpicurean
Holiday fusion at its finest! This eggnog butter mochi cake brings together the creamy custard vibes of Filipino egg pie with the irresistibly chewy texture of Hawaiian butter mochi. All made with Straus Organic Eggnog and European Style Butter!
Prep Time:
10 minutes
Cook Time:
45 minutes
Serving Size:
20
Ingredients
- 1/2 cup (114g) Straus Family Creamery Organic Unsalted European Style Butter
- 3 1/2 cups Straus Family Creamery Organic Eggnog
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 16 oz box (454g) glutinous sweet rice flour, such as mochiko
- 1 1/2 cup (300g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt or fine sea salt
- 1/2 teaspoon ground cinnamon
Instructions
Step 1
Preheat oven to 350°F. Generously butter 9×13-inch glass baking dish. Set aside.
Step 2
In a large bowl, whisk together melted butter, eggnog, eggs, and vanilla until well combined.
Step 3
In another large bowl, whisk together sweet rice flour, sugar, baking powder, salt, and cinnamon.
Step 4
Create a well in the center of dry ingredients and add wet mixture. Whisk or stir vigorously until the batter is smooth, making sure to scrape the bowl’s sides and bottom.
Step 5
Transfer batter to prepared baking dish. Bake in the center rack of the oven for 45-50 minutes, rotating pan midway through baking.
Step 6
The cake may be left in the pan to cool, or unmold and cool on a wire rack. Cool to room temperature. Warm cake may be difficult to slice clean cuts. Use a sharp knife or a serrated knife to cut the cake into portions.
