Coconut Baked Mochi Cake (Low Fat) Recipe

Coconut Baked Mochi Cake (Low Fat)

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Dry Ingredients:
1 1b. or 1 box  Mochiko Flour2 tsp. of Baking Powder1 cup of sugar (if you like it sweeter add 1 more cup)1/4 tsp of salt
Wet Ingredients:2 whole eggs plus 1 egg white2 (14 oz)cans of Low Fat Coconut Milk (unsweetened)1 tsp. of vanilla extract

How to make Coconut Baked Mochi Cake (Low Fat)

Preheat Oven: 350 degrees
Mix together dry ingredients in one bowl and mix wet ingredients in another.  Slowly pour wet ingredients into the dry and mix well.  
Pour batter into a 13x9 ungreased pan 
Bake in the oven for 1 1/2 hours or until the sides of the cake start pulling away from the pan.  
p.s. the regular version is extremely high in fat and sugar which is delicious, but that's  if you don't mind your stomach looking mochi-esque!  ;)
Question from the Chef

“What's your favorite way to eat Mochi?”

  • Delfine
    Delfine says

    You mention a "regular version" of the recipe. What is the regular version?

  • wummy
    wummy says

    The full fat version has 5 whole eggs, 2 cans of regular coconut milk, 2 1/2 cups of sugar and 1/2 stick of melted butter.

  • muttoneer
    muttoneer says

    The texture on that looks amazing.

  • heidieatslots
    heidieatslots says

    how many calories is it?

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