Japanischer Mochi Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Japanese Mochi Cake

⚠ Gluten ⚠ Milk ⚠ Eggs

Japanischer Mochi Kuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Japanischer Mochi Kuchen - Alternative Ansicht in gemütlichem Setting

Sticky, chewy rice cake with coconut - a delicious Japanese-Hawaiian fusion dessert.

Contains the following allergens:

Gluten Milk Eggs

Preparation

20 min.

Baking Time

35 min.

Servings

12

Difficulty

Easy

Instructions

1

In a large bowl, whisk together mochiko, sugar, and baking powder until well combined.

2

In another bowl, whisk together eggs, coconut milk, melted butter, and vanilla extract until smooth.

3

Pour the wet ingredients into the dry ingredients and stir until just combined - don't overmix.

4

Pour batter into a greased 23cm (9-inch) square baking pan and spread evenly.

5

Bake at 180°C (350°F) for 35 minutes until golden brown and set in the center.

6

Let cool completely in the pan before cutting - this is crucial for the proper chewy texture.

Ingredients

12 Servings

mochiko (sweet rice flour) 400 g
sugar 300 g
coconut milk 400 ml
eggs 3
butter 100 g
vanilla extract 1 TL
baking powder 1 TL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Japanese Mochi Cake make?

The recipe Japanese Mochi Cake is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Japanese Mochi Cake?

Preparation takes about 20 minutes and baking about 35 minutes – roughly 55 minutes in total.

How long does Japanese Mochi Cake keep?

Japanese Mochi Cake tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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