Description
This Coconut Mochi Cake is a delightful, chewy dessert featuring sweet rice flour and rich coconut milk. Perfectly baked to a golden brown, it offers a unique texture and tropical flavor, making it an excellent treat for any occasion.
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) and grease an 8-inch square baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs. Then add the full-fat coconut milk, vanilla extract, and melted butter, whisking everything until the mixture is smooth and cohesive.
- Combine wet and dry ingredients: Gradually pour the dry ingredients into the wet mixture, stirring gently to combine them without overmixing, preserving the batter’s lightness. If using, fold in the shredded coconut carefully.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the baking dish from the oven and allow the cake to cool in the pan for about 10 minutes. After cooling, slice into squares and serve.
Notes
- Using sweet rice flour (mochiko) is essential to achieve the characteristic chewy texture of mochi cake.
- The full-fat coconut milk enriches the cake; do not substitute with light coconut milk for best results.
- Adding shredded coconut is optional but enhances texture and coconut flavor.
- Make sure not to overmix the batter to avoid a dense cake.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
