Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup coconut milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, plus more for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, coconut milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the shredded coconut.
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle additional shredded coconut on top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into squares. Serve and enjoy your chewy coconut mochi cake squares!
Notes
For a richer flavor, use full-fat coconut milk. Store leftover Coconut Mochi Cake in an airtight container at room temperature for up to 3 days. To make it extra decadent, drizzle with condensed milk before serving. You can also add a pinch of almond extract for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg