Description
Indulge in the delightful and chewy Coconut Mochi Cake, a fusion of Hawaiian and Asian flavors. This gluten-free dessert is a perfect balance of sweetness and coconut essence, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 box (16 ounces) glutinous rice flour (mochiko)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 1 can (13.5 ounces) coconut milk
- 1 can (12 ounces) evaporated milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Topping:
- 1 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, beat eggs, then mix in coconut milk, evaporated milk, melted butter, and vanilla extract until smooth.
- Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, whisking until a lump-free batter forms.
- Bake: Pour the batter into the prepared pan and sprinkle shredded coconut on top if desired. Bake for 50–60 minutes until the edges are golden and the center is set.
- Cool and Serve: Allow the cake to cool completely before slicing into squares or rectangles.
Notes
- For extra coconut flavor, toast the shredded coconut before sprinkling on top.
- This cake has a chewy texture and is best stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Asian Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
