Coconut Mochi Cake is a delightful dessert that blends the chewy texture of mochi with the rich flavors of coconut. It’s relatively simple to make and can be a hit at any gathering. Below is a detailed recipe along with step-by-step instructions.
Coconut Mochi Cake Recipe
Ingredients:
- Dry Ingredients:
- 2 cups (400g) sweet rice flour (glutinous rice flour)
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Wet Ingredients:
- 1 can (13.5 oz or 400ml) coconut milk
- 1 cup (240ml) whole milk (or any milk of your choice)
- 1/4 cup (60ml) coconut oil (or melted butter)
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional Toppings:
- Shredded coconut (sweetened or unsweetened)
- Sesame seeds
Equipment:
- Mixing bowls
- Whisk
- Baking dish (9×13 inch or similar size)
- Spatula
- Measuring cups and spoons
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined.
- Prepare Wet Ingredients:
- In another bowl, mix the coconut milk, whole milk, coconut oil, eggs, and vanilla extract. Whisk until smooth and the eggs are fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing continuously to avoid lumps.
- Stir until you have a smooth, lump-free batter.
- Pour into Baking Dish:
- Pour the batter into the greased baking dish, spreading it out evenly with a spatula.
- Add Toppings (Optional):
- Sprinkle shredded coconut and/or sesame seeds evenly over the top of the batter if desired.
- Bake:
- Place the baking dish in the preheated oven.
- Bake for 50 to 60 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool completely in the baking dish on a wire rack.
- Once cooled, cut the cake into squares.
- Serve at room temperature or chilled.
Tips for the Perfect Coconut Mochi Cake:
- Consistency: The batter should be relatively thin, which helps achieve the desired chewy texture. Don’t be alarmed if it seems more liquidy than typical cake batters.
- Baking Time: Baking times may vary slightly depending on your oven and the size of the baking dish. Keep an eye on the cake after 45 minutes to ensure it doesn’t overbake.
- Storing: Store leftover mochi cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations:
- Matcha Coconut Mochi Cake: Add 1-2 tablespoons of matcha powder to the dry ingredients for a green tea twist.
- Chocolate Coconut Mochi Cake: Mix in 1/2 cup of cocoa powder with the dry ingredients for a chocolate version.
- Fruity Additions: Incorporate dried fruit like mango or pineapple pieces for added flavor and texture.
Enjoy your delicious Coconut Mochi Cake! It’s a perfect blend of traditional mochi and tropical coconut flavors that is sure to impress.
