Inside Cooking

Inside Cooking Ep 102: Coconut Mochi Cake Recipe

Savor a taste of the Hawaiian Islands with this scrumptious butter Mochi cake which is gluten free. With extra coconut milk and sesame seeds, it’s a fantastic treat for any tropical themed party!

 

Ingredients (for 12 persons)

  • 1 lb rice flower Mochiko glutinous rice flour or sweet rice flour
  • 2 1/2 cups white Sugar
  • 1 tablespoon baking powder
  • 1/2 cup butter
  • 1 tablepsoon rum
  • 1 can coconut milk + enough milk to make 3 cups 3 cups includes coconut milk and milk
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 cup sweetened flaked coconut
  • Sesame seeds

Instructions

(Preparation time: 10 mins; cooking time: 1h)

STEP 1
Preheat the oven to 350 degrees (175 degrees C). Grease a 9"x13" baking dish.

STEP 2

In a medium bowl, whisk together the eggs, vanilla, rum, coconut milk and milk.

STEP 3
In a separate larger bowl, stir together the rice flour, sugar, and baking powder.

STEP 4
Pour the wet ingredients into the dry ingredients and stir to blend well.

STEP 5
Mix in melted butter and coconut flakes. Pour into the prepared pan.

STEP 6
Sprinkle with sesame seeds on top.

STEP 7
Bake for 1 hour in the preheated oven. Cool completed then cut into squares to serve.

Inside Cooking Ep 102: Coconut Mochi Cake Recipe