Mini Coconut Butter Mochi Cakes

Try to find high-fat content coconut milk if you are substituting it for coconut cream.

These keep very well in a well-sealed container, in the fridge. To crisp them up again, pop them in the oven at 350F (177C) for about 15 minutes and they will taste even better than the first day you baked them. Day-old butter mochi has an even chewier and dense texture in the middle!

Make sure the eggs and milk are at room temperature, this gives the cake a better texture.

Some coconut creams are thicker than others depending on what brand you buy. If your batter comes out too thick from the thicker coconut cream, you can add 1-2 tablespoons of milk to thin it down a bit.