Description
This Coconut Mochi Cake is a delightful, chewy dessert blending the rich creaminess of coconut milk with the unique texture of sweet rice flour. Baked to a golden perfection, this cake offers a moist and tender bite with optional shredded coconut for added texture and flavor, making it a perfect 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 to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly mixed to not only incorporate but also to help the baking powder distribute uniformly.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, full-fat coconut milk, vanilla extract, and melted butter until the mixture is smooth and fully combined for a rich and creamy base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined, being careful not to overmix which can affect the texture. Then fold in the shredded coconut if you’re using it to add a delightful texture.
- Pour and Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool and Slice: Allow the cake to cool in the pan for about 10 minutes. This cooling period helps the cake to set and makes slicing easier and cleaner. Then cut it into approximately 9 squares and serve.
Notes
- Using full-fat coconut milk is important for richness; avoid light coconut milk for best texture.
- Melted butter adds moisture and flavor; you may substitute with coconut oil for a dairy-free option.
- Ensure not to overmix the batter to keep the mochi cake chewy and tender.
- Shredded coconut is optional but enhances the flavor and texture.
- This cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
