CHOCOLATE MOCHI CAKE
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|4 1/2 c||mochiko|
|4 1/2 c||sugar|
|1 Tbsp||baking soda|
|1 can(s)||coconut milk (13.5)|
|5 Tbsp||cocoa powder|
|1 can(s)||evaporated milk|
|1 Tbsp||vanilla extract|
|1 stick||butter, melted|
Kaneohe, HI (pop. 158,302)
Member Since Oct 2010
This cake taste so good and the children just love it! It is moist, sweet, slightly chewy and dense. It is a regular on our New Year's menu. I sure hope that you will try this recipe! You won't be sorry.
Preheat oven to 375 degrees. Prep 2 - 4 x 6 loaf pans by using non-stick spray.
Combine mochiko, sugar, cocoa powder and baking soda.
In a separate bowl, combine coconut milk, evaporated milk, eggs, vanilla extract and butter. Add to dry mixture, stir, till smooth.
Pour evenly into loaf pans. Bake 75 to 90 minutes, until the center does not jiggle at all.
Remove from oven onto a wire rack to cool.
When you are ready to serve, cut the mochi cake by using a plastic knife.