My Grandmother’s Mochiko Cake

My Grandmother's Mochiko Cake

My Grandmother’s Mochiko Cake

I’m not sure why, but I got a hankering for this cake a few weeks before I flew out to Colorado to spend time with my grandmother. Since she was overseas on a cruise at the time, I figured I would find the recipe online with little trouble. Well, you know what they say about when you assume…


Where was this mystery cake? It has a similar consistency to bibingka (a famous Filipino baked dessert) but was baked in a pan, not in banana leaves. It had condensed milk instead of salted cheese and eggs at the top. It contained dried coconut in the batter, but not young macapuno (young coconut) like most of the other recipes called for. I kept hitting dead ends, and ended up resigning myself to waiting until I visited Colorado so I could have the mastermind herself–my grandmother–show me how to make it.


The recipe itself is very easy–but the taste takes me back to my childhood, when my family and I would fight over the chewy corner pieces and pick the condensed milk off our front teeth (then lick our fingers). I always knew that mochiko cake was on the way when I saw the trademark white box and condensed milk sitting on the counter. I remember my grandmother making it for special occasions, for our giant holiday potlucks, or sometimes just because my brother and I begged her to make more (usually because my dad had eaten all of the edges already).


As I grow older and look to start a family of my own, I find myself awash in the nostalgia of my childhood–and as a Filipino woman, the food I grew up with is an instant connection with my past. I’m so grateful that I was able to watch and learn from my grandmother today; I can’t wait to share this recipe with my kids when they’re old enough to bite through this chewy, sticky cake! (And probably fight with them over the best pieces. You know, because… tradition?)


Lastly, I should note that this recipe makes 2 8×8 pans of cake/ 1 13×9 pan of cake. It’s a very heavy cake–think brownie-type thickness–and if you’re not making it for a party, I would encourage you to halve the recipe.

My Grandmother’s Mochiko Cake

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 20
  • Difficulty: easy
  • Recipe type: dessert


  • 3 cups Mochiko (rice flour) / 1 box Blue Star Mochiko brand (16 oz)
  • 6 eggs, beaten
  • 1½ c. whole milk
  • 1½ c. white sugar
  • 1 c. grated coconut, sweetened
  • 1/4 c. melted butter
  • 14 oz. condensed milk (for the topping)
  • butter or non-stick spray for the pans


  1. Preheat the oven to 375ºF.
  2. Coat your pan(s) with non-stick spray or butter.
  3. Mix the beaten eggs, milk, white sugar andmelted butter with the paddle attachment of a stand mixer on low.
  4. Add the rice flour and mix again on low until the flour is fully incorporated. The batter should be a light yellow. Be careful not to overmix or the consistency will be much tougher!
  5. Add the grated coconut and set the stand mixer on low, or stir in carefully by hand. Again, be careful not to overmix.
  6. Place in the oven and bake for 40 minutes or until you see the top is smooth and well-browned.
  7. Take the cake(s) out of the oven and spread condensed milk on top evenly–you can either tilt the cake pan until the milk is distributed evenly or use a spatula to spread it by hand.
  8. Place the pan(s) back in the oven for another 10 minutes or until you see that the milk is turning a dark, golden brown in spots.
  9. The cake(s) can be kept for up to a week and should be kept at room temperature–don’t refrigerate it or it’ll become hard as a rock!

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Comments: 12

  1. April December 19, 2013 at 7:25 am Reply

    Thank you so much for posting this! My kids have been begging me to make their grandma’s mochiko cake, but I keep forgetting to ask her to show me how. This looks exactly the same! I’m making it today for my daughter’s school potluck.

    • admin January 7, 2014 at 12:42 pm Reply

      You’re so welcome April! I hope it turned out well for you; I have a lot of great memories of this cake and hope it will create new memories for you and your family!

  2. Rosanne January 2, 2014 at 5:15 pm Reply

    After I read your blog, I hunted down my mother’s Mochiko Pie recipe, which I haven’t made in ages.

    1 c. mochiko
    1 c. homogenized milk
    3/4 c. sugar
    1/2 c. sweetened desiccated coconut
    3 eggs
    3 tsp grated parmesan
    1 tsp baking powder
    1/4 tsp. vanilla
    1/2 tsp. butter

    Bake 45 mins. at 325 F. Top with macapuno strings. Enjoy!

    • admin January 7, 2014 at 12:41 pm Reply

      Thank you for sharing! I’ll have to give it a try–the inclusion of parmesan to up the savory flavor is very intriguing!

  3. Rachelle February 18, 2014 at 7:28 pm Reply


    Is this one box of mochiko or one cup?

    • admin February 19, 2014 at 12:20 am Reply

      Hi Rachelle,

      Sorry for the confusion! It is 2 cups, which is 16 oz. or the equivalent of one box of Koda Farms Mochiko (the blue star box). I’ve made the correction on my recipe, thank you for noticing the error!

  4. Maranda H. May 28, 2014 at 12:12 am Reply

    Whoa, a pound of Mochiko flour is only 2 cups? Wow! That’s half the volume for the same weight of wheat cake flour. At least now I know to keep this in mind when buying it. Does it convert that directly when replacing cake flour with sweet rice flour? I would need to make a plain version without the coconut. (I have a severe allergy, and to many it’s just plain nasty!) Thank you!

    • admin May 29, 2014 at 1:05 pm Reply

      Hi Maranda! The consistency of the cake is going to be much different if you replace the sweet rice flour with cake flour–sweet rice flour has a much higher starch content, which creates the mochi-like consistency when baked. If you’re looking for a substitute, the next closest type of flour (with similar starch content) would be potato flour–but again, I haven’t tried it with anything other than sweet rice flour so I can’t vouch for it. Let me know how it turns out either way–good luck and thanks for checking out the recipe!

  5. Catalina September 14, 2014 at 7:31 pm Reply

    Hello Kris! Do you know if I can substitute the milk for coconut milk? Being half filipina – I have the joy of being lactose! Also, what could I use for the condensed milk topping? Would love your ideas…

    Thank you!

    • admin September 24, 2014 at 9:21 pm Reply

      Hi Catalina,

      I’m so sorry that this response is late :( Unfortunately, I’m not sure of any substitutes for the condensed milk… and I’ve never substituted the regular milk for coconut milk, but the literature I’ve read indicates that there shouldn’t be an issue. Let me know how it goes if you try it! Thanks :)

  6. Christina January 5, 2015 at 7:21 pm Reply

    Just read your recipe and will be trying this out at a family potluck this weekend. I couldn’t tell what size pans I’m to be using. One pic looks like two 9×13 and another looks like they’re possibly square 8×8?

    • admin January 8, 2015 at 7:59 pm Reply

      Hi Christina! Sorry for the late reply. Yes, you are correct! I normally cut the recipe in half when I make it for my husband & myself at home, which fits neatly into an 8×8. Hope that helps–let me know what your family thinks! :)

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