Coconut Mochi Cake Recipe
This Coconut Mochi Cake is a delightful Asian-inspired dessert featuring a chewy, tender texture from sweet rice flour and rich, creamy coconut milk. Perfectly sweetened with sugar and subtly flavored with vanilla, this cake is baked to a golden perfection and makes a wonderful treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings (about 3x3 cake squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
Dry Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish to prepare it for the mochi cake batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all the dry ingredients are thoroughly combined and evenly distributed.
- Add Wet Ingredients: Pour in the full-fat coconut milk, add the eggs and vanilla extract to the dry ingredients. Stir gently using a spatula or spoon just until the batter is combined. Avoid overmixing to ensure the cake keeps its signature chewy texture.
- Prepare for Baking: Transfer the batter into the greased baking dish and spread it out evenly with a spatula to ensure uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. The top should turn golden brown.
- Cool and Serve: Remove the cake from the oven and let it cool in the baking dish for about 10 minutes. Slice into squares and serve warm or at room temperature for best flavor and texture.
Notes
- Do not overmix the batter to keep the mochi cake chewy rather than cakey.
- Use full-fat coconut milk for richness and best flavor.
- Allow the cake to cool slightly before slicing to prevent it from being too sticky or falling apart.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to restore its soft, chewy texture.
Keywords: Coconut Mochi Cake, Mochiko Cake, Asian Dessert, Chewy Coconut Cake, Gluten Free Cake
Find it online: https://zarameals.com/coconut-mochi-cake-recipe/
