Classic Mochi Cake Recipe
A simple yet indulgent dessert, this mochi cake recipe combines the chewy texture of mochi with the rich flavors of coconut milk. Perfect for any occasion, this gluten-free treat is a must-try!
Ingredients
- 2 cups glutinous rice flour Mochiko
- 1 cup granulated sugar
- 1 cup full-fat coconut milk
- 1 cup whole milk
- ½ cup unsalted butter melted
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, coconut milk, whole milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing into 12 even pieces. Serve and enjoy!
Notes
- For a richer flavor, substitute whole milk with evaporated milk.
- To add a unique twist, swirl matcha or cocoa powder into the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days.