Name: Classic Coconut Mochi Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 16 oz Flying Horse Glutinous Rice Flour; 2 cups granulated sugar (additional purchase required); 1.5 tsp Arm and Hammer baking soda; 0.5 tsp David's Kosher Salt; 2 large Trader Joe’s cage free eggs; 2 large Simple Truth brown eggs; 4 fl oz Trader Joe’s organic pure bourbon vanilla extract; 13.5 oz AROY-D organic coconut milk (1 can); 13.5 oz ASIAN TASTE coconut milk (1 can); 2.12 oz CHAO THAI BRAND COCONUT CREAM POWDER; 8 tbsp Trader Joe’s unsalted butter, melted; Butter or oil for greasing pan (from available Trader Joe’s butter)

Description

This baked dessert replicates Trader Joe's mochi cake with a signature chewy glutinous rice flour base enriched by multiple coconut milks and butter for rich tropical flavor. Mixed with eggs, vanilla, baking soda, and salt then baked in a pan for crisp edges and tender center. Takes about 1 hour total including 45-60 minutes baking time.

Cultural Background

Mochi cake draws from Japanese mochi traditions using glutinous rice flour for its distinctive chewy texture, but evolved in Hawaii as butter mochi, blending Asian ingredients with local dairy and coconut influences popular in Hawaiian home cooking and potlucks. Trader Joe's version commercializes this Hawaiian-Japanese fusion with convenient mix packaging featuring sweet rice flour and coconut milk powder. The dish reflects broader Asian-American dessert adaptations emphasizing simple pantry staples for celebratory sweets.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 16
DIFFICULTY: Easy

Ingredients

16 oz Flying Horse Glutinous Rice Flour
2 cups granulated sugar (additional purchase required)
1.5 tsp Arm and Hammer baking soda
0.5 tsp David's Kosher Salt
2 large Trader Joe’s cage free eggs
2 large Simple Truth brown eggs
4 fl oz Trader Joe’s organic pure bourbon vanilla extract
13.5 oz AROY-D organic coconut milk (1 can)
13.5 oz ASIAN TASTE coconut milk (1 can)
2.12 oz CHAO THAI BRAND COCONUT CREAM POWDER
8 tbsp Trader Joe’s unsalted butter, melted
Butter or oil for greasing pan (from available Trader Joe’s butter)

Instructions

Preheat oven to 350°F and generously grease a 9x13 inch baking pan with butter or oil, then line with parchment paper for easy removal and crisp edges.
In a large mixing bowl, whisk together the 16 oz glutinous rice flour, 2 cups sugar, 1.5 tsp baking soda, and 0.5 tsp salt until evenly combined and no lumps remain.
In a separate bowl or large measuring cup, whisk the 4 eggs, 4 fl oz vanilla extract, both 13.5 oz cans of coconut milk, and 2.12 oz coconut cream powder until smooth and the powder is fully dissolved.
Pour the wet mixture into the dry ingredients and stir vigorously with a whisk or spatula until a thick, smooth batter forms with no dry streaks; the consistency should be pourable but viscous like pancake batter.
Stir in the 8 tbsp melted unsalted butter until fully incorporated for rich flavor and tender texture.
Pour the batter evenly into the prepared pan, tapping the pan on the counter a few times to release air bubbles and ensure even distribution.
Bake at 350°F for 45-55 minutes, until the edges are deeply golden brown and crisp, the center is set with a slight jiggle, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Remove from oven and let cool in the pan for 10-15 minutes before lifting out with the parchment to cool completely on a wire rack for clean slicing and optimal chewy texture.

Tips

- Generously grease the pan and use parchment to achieve signature crisp caramelized edges without sticking.
- Avoid overbaking past 55 minutes to prevent dryness; the center should remain tender and chewy like traditional mochi.
- For extra coconut intensity, substitute one can of coconut milk with additional coconut cream powder mixed into water if needed, or add a pinch more salt to balance sweetness.

Nutrition

Calories: 280
Protein: 4g
Carbs: 42g
Fat: 11g