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SideChef
Recipes
American
Mini Coconut Butter Mochi Cakes
Recipe

8 INGREDIENTS • 9 STEPS • 1HR 10MINS

Mini Coconut Butter Mochi Cakes

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
12
US / Metric
Butter
1/2 cup
Butter
Coconut Cream
1 1/2 cups
Coconut Cream
Sweetened Condensed Milk
1 1/4 cups
Sweetened Condensed Milk
Vanilla Extract
2 Tbsp
Vanilla Extract
Egg
3
Eggs, room temperature
Mochiko Sweet Rice Flour
3 cups
Mochiko Sweet Rice Flour
Baking Powder
1 Tbsp
Baking Powder
Milk
1 cup
Milk
Nutrition Per Serving
VIEW ALL
Calories
373
Fat
12.0 g
Protein
7.3 g
Carbs
56.2 g
Add to plan
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Mini Coconut Butter Mochi Cakes
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author_avatar
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

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.
Cooking InstructionsHide images
step 1
Melt the Butter (1/2 cup) and Coconut Cream (1 1/2 cups) and combine it with the Sweetened Condensed Milk (1 1/4 cups) and Vanilla Extract (2 Tbsp).
step 1 Melt the Butter (1/2 cup) and Coconut Cream (1 1/2 cups) and combine it with the Sweetened Condensed Milk (1 1/4 cups) and Vanilla Extract (2 Tbsp).
step 2
Add in the Eggs (3) 1 at a time while whisking.
step 3
Add in the Baking Powder (1 Tbsp) and Mochiko Sweet Rice Flour (3 cups) 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 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 (180 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.
step 9 Let them cool for 5-10 minutes so they can cool and crisp up.
Tags
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American
Gluten-Free
Asian
Comfort Food
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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