Description
This authentic Hawaiian Coconut Butter Mochi Cake is a chewy, sweet, and tropical dessert made with glutinous sweet rice flour, rich coconut milk, butter, and shredded coconut. It’s a beloved local treat perfect for tropical parties or any sweet craving, featuring a dense yet tender texture topped with nutty sesame seeds for an extra layer of flavor.
Ingredients
Dry Ingredients
- 1 lb sweet rice flour (Mochiko glutinous rice flour or sweet rice flour)
- 2 1/2 cups white sugar
- 1 tsp baking powder
Wet Ingredients
- 5 eggs
- 1 tsp vanilla extract
- 1 tbsp rum
- 1 can coconut milk (usually 13.5 oz) plus enough milk to total 3 cups of liquid
- 1/2 cup butter, melted
Add-ins and Toppings
- 1 cup sweetened flaked coconut
- Sesame seeds for sprinkling on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Whisk Wet Ingredients: In a medium bowl, whisk together the eggs, vanilla extract, rum, coconut milk, and regular milk until fully combined and smooth.
- Mix Dry Ingredients: In a larger bowl, stir together the sweet rice flour, white sugar, and baking powder to evenly distribute all dry elements.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir carefully until everything is fully blended with no lumps.
- Add Butter and Coconut Flakes: Mix in the melted butter and sweetened flaked coconut until they are evenly incorporated within the batter.
- Transfer Batter and Add Toppings: Pour the mochi batter into your prepared baking pan and spread it out evenly. Sprinkle sesame seeds generously over the top of the batter for added texture and flavor.
- Bake: Place the pan in the preheated oven and bake for 1 hour. The mochi cake should be set and lightly golden on top.
- Cool and Serve: Remove from the oven and let the mochi cool completely in the pan. Once cooled, cut into squares and serve.
Notes
- Use sweet rice flour (mochiko) specifically for the signature chewy texture.
- You can substitute milk for the extra liquid if you prefer a less pronounced coconut flavor.
- Make sure to cool completely before cutting to ensure clean squares.
- Mochi cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
- Adding rum is optional but adds a lovely depth to the cake’s flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian, Japanese
