Name: Mini Coconut Butter Mochi Cakes
Total time: PT4200.0S
Yield: 12
Ingredients: 8 tablespoon Butter; 1 1/2 cup Coconut Cream; 1 1/4 cup Sweetened Condensed Milk; 2 tablespoon Vanilla Extract; 3 Egg; 1 pound Mochiko Sweet Rice Flour; 1 tablespoon Baking Powder; 1 cup Milk

Mini Coconut Butter Mochi Cakes

Recipe

4.8

6 ratings

These Mini Buttery Coconut Mochi Cakes are a Hawaiian treat, sweetened with condensed milk & are crispy on the outside & chewy on the inside with hints of vanilla & coconut. Yields 32 mini cakes.

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Pups with Chopsticks

Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

https://pupswithchopsticks.com

These Mini Buttery Coconut Mochi Cakes are a Hawaiian treat, sweetened with condensed milk & are crispy on the outside & chewy on the inside with hints of vanilla & coconut. Yields 32 mini cakes.

1HR 10MINS

Total Time

$1.54

Cost Per Serving

Ingredients

Servings

us / metric

1/2 cup

Butter

1 1/2 cups

Coconut Cream

1 1/4 cups

Sweetened Condensed Milk

2 Tbsp

Vanilla Extract

Eggs, room temperature

3 cups

Mochiko Sweet Rice Flour

1 Tbsp

Baking Powder

1 cup

Milk

Nutrition Per Serving

VIEW ALL

Calories

373

Fat

12.0 g

Protein

7.3 g

Carbs

56.2 g

Author's Notes

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.