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Coconut Mochi Cake
I love chewy foods. There’s just something so satisfying about them. If you’re a fan of mochi, you’ll love this coconut mochi cake. It’s crispy on the outside and soft and squidgy in the middle. It gets its chew from glutinous rice flour, which also makes it naturally gluten-free. I’m not a huge baker, but this recipe is so easy to make and the batter comes together in one bowl in less than 5 mins. I hope you’ll give it a go!
- Prep Time: 5 minutes
- Total Time: 1 hour
- Yield: 16 1x
Ingredients
Scale
- 300g glutinous rice flour
- 150g sugar
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 x 400ml can coconut milk (minimum 70% coconut extract)
- 75ml coconut oil, melted, plus more for greasing
- 50g desiccated coconut
Instructions
- Heat your oven to 180°C / fan 160°C.
- Place everything but the desiccated coconut in a large mixing bowl and whisk until smooth. Glutinous rice flour is naturally gluten-free so there’s no risk of over-mixing here.
- Brush a 23cm square tin with coconut oil and line with greaseproof paper. Pour the batter into the tin and top with the desiccated coconut, sprinkled in an even layer.
- Bake for 45 minutes, or until golden brown and puffed with firm edges. Transfer the tin to a wire rack and let cool 10 minutes, then lift the cake out of the tin and transfer it to a chopping board to cool completely. The cake will deflate slightly as it cools.
- Once cooled, slice the cake into squares and serve. It will keep for 3 to 4 days at room temperature, tightly wrapped in cling film.
Notes
Note 1: it’s important that you use the right size baking tin for the cake to cook properly.
Note 2: the recipe as written makes 16 squares.
