Carrot Cake Butter Mochi

Carrot Cake Butter Mochi

This party-size dessert, with the distinct flavors of carrot cake and the unique squishy texture of butter mochi, is a mashup made in heaven. Butter mochi is a treat that’s on the table of just about any celebration in Hawaii and many families have their own safeguarded recipes. The gentle buttery flavor is quite versatile, lending itself to customization, like this generously spiced version that’s packed with toasted coconut, grated carrots and golden raisins. The tart cream cheese glaze gets showered in crystallized ginger and more toasted coconut, echoing their warm notes in the cake. Mochi’s going to be softest the same day it’s made, but keeps really well in the fridge for up to 4 days. 

Yield: At least 12 servings

For the cake

6 tablespoons/84 grams unsalted butter, plus more for greasing the pan

1 cup/90 grams shredded unsweetened coconut

3 cups/454 grams mochiko (sweet rice flour), such as Koda Farms brand (see Tip)

1½ cups/300 grams sugar

2 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

½ teaspoon ground ginger 

½ teaspoon ground cardamom

1 (13.5-ounce) can/about 1⅔ cups full-fat coconut milk

2 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon freshly grated peeled ginger

2 cups/180 grams coarsely grated carrots (from about 3 medium carrots, peeled) 

¾ cup/124 grams golden raisins

For the glaze

4 ounces/113 grams cream cheese, cut into pieces and softened

1 cup/123 grams powdered sugar, sifted

1 tablespoon lemon juice, plus more as needed

¼ teaspoon kosher salt (such as Diamond Crystal) or a pinch of fine salt

¼ cup/40 grams chopped crystallized ginger

Heat the oven to 350 degrees and arrange a rack in the center. Butter a 9-by-13-inch baking pan then line with parchment paper. In a medium saucepan over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly, until it starts to become lightly golden and fragrant. Immediately scrape into a bowl to cool completely. Wipe out the saucepan.

In the same medium saucepan, heat the butter over medium until it bubbles rapidly. Continue to cook for 3 to 4 minutes, stirring occasionally with a wooden spoon, until the bubbles become foamy and toasty brown flecks appear. Take it off the heat and use the spoon to scrape and release any browned bits off the bottom. Pour the browned butter into a medium heat-safe bowl and let cool slightly.

In a large bowl, whisk together the mochiko, sugar, baking powder, cinnamon, salt, ground ginger, cardamom and ½ cup/45 grams of the toasted coconut (reserve the remaining for the top). Make a small well in the center and set aside.

To the bowl with the browned butter, add the coconut milk, eggs, vanilla and grated ginger and whisk until evenly combined. Pour the wet ingredients into the well of the dry ingredients, and whisk thoroughly until no lumps or dry pockets remain. Using a flexible spatula, fold in the grated carrots and raisins until evenly distributed.

Pour the batter into the prepared pan, spread evenly and bake for 1 hour 10 minutes to 1 hour 20 minutes, until the top is crackly and golden brown, and the sides start to pull away from the pan. 

Let cool in the pan for 20 minutes, then flip it over onto a cutting board, remove the parchment and flip again onto a wire rack so the top is facing up to cool completely, 30 to 45 minutes.

Make the glaze:

In a medium bowl, mix together the cream cheese, powdered sugar, lemon juice and salt, starting slowly until everything comes together, then whisking more vigorously until no lumps remain and the glaze is the texture of plain yogurt. (If the glaze is too thick, add a teaspoon of lemon juice at a time and whisk to desired texture.) Pour the glaze over the cooled cake and smooth it into an even layer, then top with the reserved toasted coconut and the chopped crystallized ginger.

Cut the mochi into squares and serve immediately. Store any leftovers in the fridge for up to 4 days.

Tip: Butter mochi’s chewy marshmallow-like bite comes from mochiko, a sweet rice flour that can be found in many Asian grocery stores and online. Using the Koda Farms brand produces the ideal crumb for this cake.