Mini Coconut Butter Mochi Cakes
These Mini Buttery Coconut Mochi Cakes are a Hawaiian treat, sweetened with condensed milk & are crispy on the outside & chewy on the inside with hints of vanilla & coconut. Yields 32 mini cakes.
Ingredients
Cooking Instructions
step 1
Melt the Butter (1/2 cup) and Coconut Cream (1 1/2 cups) and combine it with the Sweetened Condensed Milk (1 1/4 cups) and Vanilla Extract (2 Tbsp).
step 2
Add in the Eggland's Best Classic Eggs (3) 1 at a time while whisking.
step 3
Add in the Baking Powder (1 Tbsp) and Mochiko Sweet Rice Flour (3 cups) and continue to mix
step 4
Slowly add in the Milk (1 cup) and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick, then you’re good.
step 5
Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.
step 6
Set the oven to 350 degrees F (180 degrees C).
step 7
Butter the muffin tin liberally and fill them 1/4 cup of batter per cake.
step 8
Bake for 45 minutes to 1 hour until golden brown on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.
step 9
Let them cool for 5-10 minutes so they can cool and crisp up.
