Description
A delightful and chewy Coconut Mochi Cake made with sweet rice flour and rich coconut milk, creating a moist, dense texture perfect for dessert or a sweet snack. This recipe is easy to follow and yields a flavorful cake with a subtle coconut aroma and optional shredded coconut for added texture.
Ingredients
Scale
Dry Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup melted butter
Optional
- 1 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish thoroughly to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt. Whisk these ingredients together to evenly distribute the baking powder and salt throughout the flour and sugar mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, full-fat coconut milk, vanilla extract, and melted butter until the mixture is smooth and homogeneous.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. If using shredded coconut, fold it in now to evenly distribute throughout the batter.
- Bake the Mochi Cake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set properly before slicing into squares. Serve warm or at room temperature.
Notes
- Be careful not to overmix the batter to maintain the chewy texture.
- Using full-fat coconut milk enhances the richness and flavor of the cake.
- Shredded coconut is optional but adds a nice texture contrast.
- The cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for longer freshness.
- For a dairy-free version, use coconut oil or a vegan butter substitute instead of melted butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
