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RECIPE
8 INGREDIENTS9 STEPS1HR 10MIN

Mini Coconut Butter Mochi Cakes

5.0
4 Ratings
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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!
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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 10MIN

Total Time
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1/2 cup
1 1/2 cups
Coconut Cream
1 1/4 cups
Sweetened Condensed Milk
3
Eggs , room temperature
3 cups
Mochiko Sweet Rice Flour
1 Tbsp
Baking Powder
1 cup
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Nutrition Per Serving
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CALORIES
368
FAT
12.6 g
PROTEIN
8.3 g
CARBS
52.6 g

Author's Notes

Try to find a high fat content coconut milk if you are substituting it for the 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 more dense texture in the middle! 🙂 Make sure the eggs and milk are room temperature, this gives the cake a better texture. Some coconut creams are thicker than other 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.

Directions

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Step 1
Melt the Butter (8 tablespoon) and Coconut Cream (1 1/2 cup) and combine it with the Sweetened Condensed Milk (1 1/4 cup) and Vanilla Extract (2 tablespoon).
Step 2
Add in the Egg (3) 1 at a time while whisking.
Step 3
Add in the Baking Powder (1 tablespoon) and Mochiko Sweet Rice Flour (1 pound) and continue to mix
Step 4
Slowly add in the Milk (1 cup) and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick, then you’re good.
Step 5
Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.
Step 6
Set the oven to 350 degrees F (175 degrees C).
Step 7
Butter the muffin tin liberally and fill them 1/4 cup of batter per cake.
Step 8
Bake for 45 minutes to 1 hour until golden brown on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.
Step 9
Let them cool for 5-10 minutes so they can cool and crisp up, then enjoy!

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Nutrition Per Serving
Calories
368
% Daily Value*
Fat
12.6 g
16%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
80.4 mg
27%
Carbohydrates
52.6 g
19%
Fiber
0.0 g
0%
Sugars
21.2 g
--
Protein
8.3 g
17%
Sodium
180.0 mg
8%
Vitamin D
0.3 µg
2%
Calcium
140.6 mg
11%
Iron
0.7 mg
4%
Potassium
215.3 mg
5%
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