BUTTER MOCHI LOAF WITH HONEY CREAM CHEESE WHIP
Notes: How can something so exquisitely simple to assemble be so delicious? Thanks to the fact that glutinous rice flour (mochi flour) has no gluten, we can throw all the ingredients in a bowl and mix to smoothness. The only source of sugar is the condensed milk to give this loaf just the right amount of sweetness. I previously made these as muffins, but I like the loaf (or quick bread) version better. You can really see that characteristic tender, condensed texture of the mochi when you slice into it and I like a smaller ratio of ‘crust surface area’ to ‘tender interior’. The final touch to elevate this is the honey cream cheese whipped topping. You could just whip more coconut cream, or heavy whipping cream for the topping, but the slight tang of the cream cheese and the floral notes of honey complement the flavors of butter and coconut in the loaf so well. The bake time is longer than the prep time. I would say let the loaf cool completely before eating, but ain’t nobody got time for that so at least let it get to a slightly warm temp before serving with creamy toppings. As usual, ingredients where noted in grams were weighed.
Special Equipment:
9”x5”x2.5” loaf pan (or one close to these dimensions). *I used a stainless steel pan. You can also use glass but watch your bake time if you do because my bake time is optimized for metal.
Stand mixer (optional). You can totally mix the batter by hand.
Hand electric mixer (for whipped topping)
Total time: 1 hr 45 mins
Butter mochi loaf slices with honey cream cheese whip.
Ingredients:
Butter mochi loaf batter:
Glutinous rice flour: 454 g (one 16 oz box of mochi flour).
*IMPORTANT: You cannot use regular rice flour. It needs to be finely milled sweet rice flour, a.k.a. glutinous rice flour. Where to buy: Glutinous rice flour is commonly available from this brand, sold on Amazon: Koda Farms Mochiko Sweet Rice Flour. But you can click on the following link for the brand I use: ERAWAN Dried Sweet Glutinous Rice Flour. They are both equally good.
Large eggs: 3
Baking powder: 1 tbsp
Salt: 3/4 tsp (I used pink Himalayan salt)
Coconut cream: 13.5 oz (one whole can)
Sweetened condensed milk: 14 oz or 397 g (one whole can)
Vanilla extract: 2 tsp
Unsalted butter (melted): 113 g (one stick or ½ cup)
Honey cream cheese whip (accuracy of ingredients is less important here):
Heavy whipping cream (cold): 1/2 cup
Cream cheese (softened): 60 g
Honey: 1 tbsp
Vanilla extract: 1 tsp
Directions:
Butter mochi loaf:
Preheat the oven to 350°F. Line a 9”x5” loaf pan with parchment paper (use a little butter or oil to help it stick).
In a large bowl, combine all ingredients. Mix batter until smooth. Let the batter sit for about 5 mins before baking.
Pour the batter into prepared baking pan. Bake for 1 hour and 10-20 minutes, rotating the pan half-way through the baking time. Check at 1 hour for doneness and increase baking time as needed (doneness will mean a toothpick inserted comes out mostly clean). *My internal oven temp is exactly 350 F (I have a temperature gauge inside) and I baked the mochi loaf for 1 hr and 20 mins in total.
Once the inside is done and the top is golden brown, take butter mochi out of the oven, wait about 5 mins and lift it out of the pan with the parchment paper. Then let is cool completely (or almost completely).
Cut into slices and serve with honey cream cheese whip (or whipped cream) dolloped on top. Other toppings that would be good: A sprinkle of sesame seeds, roasted crushed nuts, or a drizzle of honey.
Add everything to one bowl and mix well. So easy :)
Pour batter into parchment lined loaf pan and bake for 1 hr and up to 20 mins at 350 F.
It’s done.
Honey cream cheese whip:
In a medium sized bowl add cold heavy cream and whisk with a hand electric mixer until stiff peaks form.
In a second small bowl combine the softened whipped cream, honey, and vanilla extract and beat until smooth.
Either beat the cream cheese mixture into the whipped cream for a few seconds with a hand electric mixer or fold it in with a spatula, and it’s ready to pipe or dollop on top of the mochi loaf slices.
Serve with honey cream cheese whip and a drizzle of honey in the middle.