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Baked coconut mochi rice cake (gluten free)

June 10, 2015
coconut mochi cake

A simple and easy recipe for baked coconut mochi cake.

Although baked mochi cakes are typically eaten during lunar new year, the cake’s chewy and glutinous texture is so addicting that I just have to make it and eat it all year ’round!

coconut mochi rice cake bars

The other day we bought a HUGE bag of glutinous rice flour because it was on sale at the grocery store.

We weren’t really sure what to do with it but we knew that we wanted it because how could we pass up on a good deal right?

But once we got home, and into the kitchen, lil’ bun and I looked at each other and we immediately knew what we were going to do with it.

Make. Baked. Mochi. Cake.

coconut mochi rice cake bars

Come to think of it, lunar new year was months ago and it had been practically forever since we’ve sunk our teeth into the amazing chewy texture that comes along with anything made out of glutinous rice flour.

I mean is it just me who thinks that anything “mochi” or “QQ” like in texture is addicting?

Well, even if I am the only person in the world who thinks so, I don’t care because I can’t get enough of it!

And neither can lil’ bun because she ended up eating 1/2 of the cake while I was out at work! Talk about sneaky!

coconut mochi rice cake bars

Anyways, since she gobbled up a majority of the cake and I was only left with having one measly little slice, I’m going to have to whip up another batch or three of these tomorrow.

Good thing I still have a bunch of glutinous rice flour in my pantry left over!

Have a great rest of the week everyone! We’re already half way there!

Much loves, Cynthia

coconut mochi rice cake bars

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Baked coconut mochi rice cake (gluten free)
Cook time
A simple and easy recipe for baked coconut mochi cake. This cake is chewy and glutinous in texture which makes it a fun treat to eat. It resembles a Chinese lunar new year cake but instead of being steamed, it is baked.
: Dessert
Yield: one 9" pie plate
  • 2 eggs
  • 1¼ cup milk of choice
  • 1½ tablespoon coconut oil
  • ⅔ cup sugar
  • 1¾ cup glutinous rice flour
  • ¼ teaspoon salt
  • ¾ cup fine coconut flakes (toasted)
  1. Whisk the eggs, milk, coconut oil and sugar together in a large bowl.
  2. Stir in the glutinous rice flour and salt. Make sure that there aren't any lumps in the batter. Fold in ½ cup of the toasted coconut flakes.
  3. Pour the batter into a greased pie plate and bake at 350F for 30 minutes. Remove from oven.
  4. Sprinkle the remaining ¼ cup coconut flakes on top and allow the cake to bake for another 20 - 30 minutes in the oven until golden brown.
Feel free to use coconut cream instead of milk to intensify the coconut flavor if you are crazy for coconut!
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