Japanese Cake - Mochi - in squares

This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor. Yield: Makes 24 squares Active Time: 15 min Total Time: 3¾ hr (includes cooling

Japanese Cake - Mochi - in squares

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups mochiko* (sweet rice flour; 1 lb)

  • cups sugar

  • 2

    teaspoons baking powder

  • ¼

    teaspoon salt

  • 2

    (14-oz) cans unsweetened coconut milk (not low-fat)

  • 5

    large eggs

  • ½

    stick (¼ cup) unsalted butter, melted and cooled

  • 1

    teaspoon vanilla


Put oven rack in middle position and preheat oven to 350°F. Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined. Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving. Cooks' note: Mochi keeps, covered and chilled, 3 days. *Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).


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