Coconut Mochi

Delicious Coconut Mochi

A simple coconut mochi cake. To make it colorful just add a few drops of food coloring into mochiko batter before baking. Enjoy!

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Coconut Mochi
Cuisine: Japanese Local Style Recipe
  • 1-1/3 sticks of butter
  • 2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 box mochiko flour, plus ½ cup
  • 2 cups coconut milk, thawed
  • 1¾ cup milk
  • 4 drops red food coloring, optional
  • Potato starch (Katakuriko), optional

  1. Preheat oven 350 degrees. Grease bottom of 13 x 9-inch pan.
  2. In a large mixing bowl, cream butter and sugar until fluffy. Add in eggs, vanilla and use electric mixer until incorporated.
  3. Gradually add coconut milk, and regular milk, alternating between the mochiko flour. Beat until combined.
  4. If using food coloring, add a few drops and mix by hand to get desired color.
  5. Pour mochiko into greased 13 x 9-inch.
  6. Bake at 350 degrees for 1 hour.
  7. While still warm coat with potato starch (katakuriko), optional

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