My Grandmother’s Mochiko Cake
A chewy, milky, coconut-y, divine cake that is a cross between Hawaiian butter mochi cake and Filipino bibinka.
- 3 cups rice flour (we use Mochiko Blue Star brand)
- 6 eggs, beaten
- 1 1/2 cup whole milk
- 1 1/2 cup white sugar
- 1 cup sweetened coconut flakes
- 1/4 cup butter, melted
- 14 ounces condensed milk (for the topping)
- non-stick spray (or butter)
Preheat the oven to 375ºF.
Coat your pan(s) with non-stick spray or butter.
Mix the beaten eggs, milk, white sugar and melted butter with the paddle attachment of a stand mixer on low.
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 over-mix or the consistency will be much tougher!
Add the grated coconut and set the stand mixer on low, or stir in carefully by hand. Again, be careful not to over-mix.
Place in the oven and bake for 40 minutes or until you see the top is smooth and well-browned.
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.
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.
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!