top of page
  • Writer's pictureCulinary Cam

Toasted Coconut Butter Mochi

Whenever I make dinner for friends, I always start with dessert. I don't know why. This just came out of the oven for a dinner delivery tonight.


makes one 10" x 8" pan

  • 1/2 cup (1 stick) butter

  • 3/4 cup organic granulated sugar

  • 4 eggs

  • 1 teaspoon pure vanilla paste (or extract if you don't have paste)

  • 1 box Mochiko glutinous rice flour

  • 2 teaspoons baking powder

  • 1 can evaporated milk

  • 1 can coconut milk

  • 1/4 cup coconut flakes

  • Also needed parchment paper


Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper.

Place butter and sugar together in a small saucepan. Heat until melted. Remove from the heat and whisk until the sugar is completely dissolved. Whisk in the vanilla, then add in the eggs, one at a time. Stir in the evaporated milk and coconut milk. When the batter is smooth, fold in the rice flour and baking powder until completely moistened.

Spoon the batter into the prepared pans. Spread coconut flakes over the top and gently press them into the batter. Bake for one hour, but check at about forty-five minutes. If the flakes are browning too much, cover with foil.

Remove from oven and allow to cool to room temperature. Remove from pan and cut into squares.

19 views0 comments

Recent Posts

See All


bottom of page