Description
This Coconut Mochi Cake is a delightful fusion of chewy and moist textures with a rich coconut flavor. Made using sweet rice flour and full-fat coconut milk, this cake offers a unique dessert experience that’s both comforting and irresistibly tasty. Perfect for sharing at gatherings or enjoying as a sweet treat with a cup of tea.
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
- 2 tbsp melted butter
Optional
- 1 cup shredded coconut
Instructions
- Preheat Oven and Prepare Dish: 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, combine the sweet rice flour, granulated sugar, baking powder, and salt. Stir these ingredients well to ensure even distribution.
- Whisk 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 homogenous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a good texture.
- Fold in Coconut: If using shredded coconut, fold it into the batter carefully to distribute evenly without deflating the mixture.
- Pour and Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the mochi cake to cool in the pan for about 10 minutes to set before slicing into squares. Serve warm or at room temperature.
Notes
- Ensure the baking powder is fresh to get the best rise.
- For a more pronounced coconut flavor, use toasted shredded coconut.
- The cake is best enjoyed within two days and can be reheated gently.
- Use an 8-inch square baking dish for optimal thickness and baking consistency.
- If you prefer a dairy-free version, substitute melted butter with coconut oil.
