Description
Craving a crowd-pleasing dessert this holiday season that’s easy on the effort yet big on flavor? Look no further than this baked Hawaiian mochi! It’s a yummy treat – bouncy, not overly sweet, and simply divine.
Ingredients
Units
Scale
- 2 large eggs
- 3/4 cup granulated cane sugar
- 2 cups coconut milk (see notes below)
- 1/4 cup melted salted butter (and a bit of solid butter to grease pan)
- 1 teaspoon vanilla extract
- 8 oz mochiko flour (sweet glutinous rice flour)
- 1/2 teaspoon baking powder (double-acting)
Instructions
- Preheat the oven to 350°F. Butter an 8×6-inch baking pan then place parchment paper on the bottom and sides.
- Make the batter: In a large bowl, mix eggs, sugar, coconut milk, melted butter, and vanilla extract until well combined. Mix in sweet rice flour and baking powder. Pour the mix into your prepared pan.
- Bake for 1 hour and 25 minutes or until top is golden. Allow to cool down completely then lift the whole cake straight out of the pan by using the parchment paper.
- Serve: Cut into 12 squares with a sharp knife and enjoy.
Notes
If you don’t want to use coconut milk or have any on hand, you can substitute it with whole milk or use a combination of milk and coconut milk to get the needed amount.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 25 minutes
- Category: dessert
- Method: Bake
- Cuisine: hawaiian, japanese