Mochi is one of my favorite things to eat because not only is the sweet rice flavor lovely, but the texture is wonderful as well. Dense yet still a bit light, springy, and pleasantly chewy. Sometimes at the Sierra Vista farmers’ market, I buy mochi cakes from a sweet Japanese baker. I love when she brings matcha flavored ones the most and her chocolate mochi cakes are incredibly decadent. Even though I love chocolate, I’m not a huge fan of chocolate cake. Mochi chocolate cake is one exception.
Mochiko (sweet rice flour) isn’t just used for sweet things, you can also fry chicken with it. My favorite way to use mochiko is of course to make cake or ice cream filled mochi. My husband loves to eat mochi cake whenever he can get his hands on a piece. This particular one goes really well with a hot cup of green tea. The coconut, vanilla, and rice flavors are subtle and because I added less sugar than normal, this cake is not overly sweet. This recipe worked well for me, but please note I’m not a recipe tester/developer!
Vanilla Bean and Coconut Mochi Cake – Recipe adapted from Week of Menus
1 box of mochiko (sweet rice flour). I buy mine from Koda Farms online
1 1/4 cups of sugar. I used vanilla bean scented unrefined sugar
2 teaspoons baking powder
1/4 teaspoon salt. I used fine ground Celtic sea salt
2 14 oz can regular coconut milk. Try to use coconut milk that doesn’t have any extra ingredients
4 large eggs, beaten
1/4 cup melted raw coconut oil
1 1/2 Tablespoons vanilla bean paste. This stuff is great, but you can use 1 whole vanilla bean split and scraped and 1-2 teaspoon of vanilla extract if you don’t have the paste.
Preheat the oven to 350F and grease a 9×13 pan (I used some coconut oil). Combine the mochiko with the sugar, baking powder, and sea salt. Set aside.
In a medium bowl combine the eggs, coconut milk, coconut oil, vanilla bean paste and beat until well combined. Make a well in the middle of the dry ingredients and pour the wet ingredients, mix until very well combined and smooth. There should be no dry mochiko in the mixture.
Pour the batter into your prepared pan and tap gently on the countertop to even out mixture.
Bake for about 1 1/2 hours, or until the top of the cake is nicely browned and the edges have pulled away from the sides of the pan.
Cool in the pan on a rack for about 30 minutes to 1 hour. Once cooled you can flip the cake onto a plate and cut into squares, any size you want!