i had never baked a mochi cake, also loved and known as butter mochi. during my experiments with rice flour for ROSE’S heavenly CAKES: Whipped Cream Cake (page 29), i made what i experienced as the best tasting mochi cake i have ever encountered, yet it doesn’t contain a drop of butter.
this mochi cake is also very easy to make, mix all ingredients all together till uniform, and without any particular order. the changes are, all by weight: substitute the cream with sour cream, substitute the cake flour with rice flour (not mochi-ko flour). click here for the rice flour i used
the resulting cake is only half height, but i think this is perhaps the most beautifully shaped mochi cake you will see.