Description
A delightful coconut mochi cake with a chewy texture and sweet coconut flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup sweet rice flour (mochi flour)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can (13.5 ounces) coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut (optional)
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a square baking pan.
- In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, mix the coconut milk, eggs, and vanilla extract until well-blended.
- Gradually combine the wet mixture into the dry ingredients, stirring until you achieve a smooth batter.
- Fold in the melted butter and shredded coconut if you’re using it.
- Pour the batter into your greased baking pan, spreading it evenly.
- Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool before cutting into squares and serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg