Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.

Quick Info

⏱️ 65 min • 🍽️ 8 servings • ⭐ 93%

Nutrition

662 cal • 11g protein • 94g carbs • 29g fat

Tags

[Gluten-Free] • [Breakfast] • [Desserts] • [Snacks] • [Fusion] • [Under 1 Hour] • [Keto] • [Low-Sugar]

Ingredients

• Nonstick cooking spray, for greasing
• ½ cup (1 stick) unsalted butter, melted
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1½ teaspoons baking powder
• 16 ounces glutinous rice flour
• 1 12-ounce can of evaporated milk
• 1 14-ounce can of full-fat coconut milk
• 1 cup powdered sugar
• 3 tablespoons canned full-fat coconut milk, plus more if needed
• ½ cup unsweetened shredded coconut, toasted

Instructions Preview

1. Preheat the oven to 350°F (180°C). Grease …
2. In a large bowl, whisk together the melted…
3. Transfer the batter to the prepared baking…

…and 3 more steps

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Recipe by: Aleya Zenieris, Andrew Pollock, Sean Chong-Umeda • From: Tasty