Coconut Mochiko Delight
Indulge in the rich flavors of Coconut Mochiko Delight, a beloved Filipino dessert that perfectly blends the unique texture of sweet rice flour with the creamy goodness of coconut milk. This delightful treat is not only easy to make but also irresistible, reminiscent of fresh coconut sticky rice cakes. With every bite, you'll experience a chewy yet soft texture that's sweetened to perfection, making it a comforting dessert that's ideal for any occasion. Whether enjoyed warm or chilled, each slice melts in your mouth, leaving you craving for more—truly a treat that promises joy and nostalgia.
N/A
Servings
133
Calories
10
Ingredients
Ingredients
Mochiko sweet rice flour
16 ounces (1 box)
Butter
1/2 cup (1 stick, softened)
Sugar
2 cups (granulated)
Eggs
4 (large)
Vanilla extract
1 teaspoon (pure)
Baking powder
1 teaspoon
Salt
1/4 teaspoon
Sour cream
8 ounces
Coconut milk
14 ounces (1 can)
Shredded coconut
1/2 cup (optional, for batter and garnish)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch glass baking dish with butter or non-stick spray.
2
In a large mixing bowl, cream together the softened butter, sugar, and eggs until light and fluffy.
3
Add in the vanilla extract, sour cream, and coconut milk, mixing until well combined.
4
In a separate bowl, whisk together the mochiko sweet rice flour, baking powder, and salt.
5
Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated. If you like, fold in the shredded coconut at this stage for added texture and flavor.
6
Pour the batter into the prepared glass dish and spread it evenly.
7
Bake in the preheated oven for 40-50 minutes. Check if it's done by inserting a toothpick; it should come out clean or with a few moist crumbs.
8
The edges should be a lovely golden brown while the center remains a pleasing cream color.
9
For added garnish and flavor, sprinkle some shredded coconut on top during the last 15 minutes of baking to toast them slightly.
10
Allow to cool before slicing. Serve warm or chilled, and enjoy the delightful flavors!
Nutrition Information
5.6g
Fat
20g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Mochiko Delight?
Coconut Mochiko Delight is a Filipino dessert made with sweet rice flour and coconut milk, known for its chewy yet soft texture and rich coconut flavor.
What type of flour is used in this recipe?
The recipe uses 16 ounces (one box) of Mochiko sweet rice flour.
At what temperature should I preheat my oven?
Preheat your oven to 350°F (175°C).
What size baking dish is required for this recipe?
A 9 x 13-inch glass baking dish is recommended.
How should I prepare the baking dish?
Grease the glass baking dish with butter or a non-stick spray.
How many eggs are needed for this dessert?
This recipe requires 4 large eggs.
What ingredients should be creamed together first?
You should cream together the softened butter, sugar, and eggs until they are light and fluffy.
What role does sour cream play in the batter?
Sour cream is added to the wet mixture to provide moisture and richness to the cake's texture.
How much coconut milk is used?
The recipe calls for one 14-ounce can of coconut milk.
Can I add texture to the batter?
Yes, you can fold in shredded coconut during the mixing stage for added texture and flavor.
Is the shredded coconut mandatory?
No, the shredded coconut is optional and can be used for the batter or as a garnish.
How long does it take to bake Coconut Mochiko Delight?
It takes between 40 to 50 minutes to bake.
How can I tell if the cake is done?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it is finished.
What should the final color of the cake look like?
The edges should be golden brown, while the center should remain a pleasing cream color.
When should I add shredded coconut as a garnish?
Sprinkle shredded coconut on top during the last 15 minutes of baking to toast it slightly.
Should I serve the dessert warm or cold?
Coconut Mochiko Delight can be served either warm or chilled.
What is the calorie count per serving?
There are approximately 133 calories in a single serving.
How much fat is in one serving?
Each serving contains about 5.6g of fat.
What is the carbohydrate content per serving?
There are 20g of carbohydrates per serving.
How much protein is in the recipe?
Each serving provides 2g of protein.
Is there salt in this recipe?
Yes, the recipe includes 1/4 teaspoon of salt.
How much baking powder do I need?
You need 1 teaspoon of baking powder.
What kind of vanilla extract should I use?
The recipe recommends using 1 teaspoon of pure vanilla extract.
How much butter is required?
The recipe calls for 1/2 cup (1 stick) of softened butter.
How much sugar is in the cake?
The recipe uses 2 cups of granulated sugar.
What is the best way to mix dry and wet ingredients?
Gradually fold the dry ingredients into the wet mixture, stirring until fully incorporated.
Should the butter be melted?
No, the butter should be softened so it can be creamed with the sugar and eggs.
Is it necessary to cool the cake before slicing?
Yes, you should allow the cake to cool before slicing to ensure it sets properly.
Is this dessert chewy or crunchy?
It has a distinctly chewy yet soft texture similar to fresh coconut sticky rice cakes.
Is this a traditional Filipino recipe?
Yes, it is considered a beloved Filipino dessert often associated with nostalgia and comfort.