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Coconut Mochi | wildwildwhisk.com
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4.84 from 6 votes

Coconut Mochi

Coconut Mochi are chewy little treats made with sweet rice flour and coconut milk baked in mini muffin tins. They are similar to the Hawaiian butter mochi but lighter in flavor. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cupcakes, Dessert
Cuisine: Hawaiian, Japanese
Servings: 20
Calories: 56kcal
Author: Trang


  • 3.2 oz by weight of Mochiko ½ cup + 2 tablespoon + 2 teaspoon
  • ½ teaspoon rounded baking powder
  • ½ cup granulated sugar
  • 1 large egg
  • ½ cup coconut milk
  • 1 tablespoon unsalted butter – melted
  • ¼ teaspoon pure vanilla extract
  • Extra butter or nonstick spray for pan


  • Preheat oven to 375°F.
  • Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.
  • In a small bowl, add mochiko, sugar and baking powder, whisk around to combine.
  • In a medium bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine.
  • Add the mochiko mixture to the liquid mixture and whisk until smoothly combined, you will get a thin batter.
  • Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 20.
  • Bake in the middle of the oven for 13 – 15 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.
  • Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.
  • Store in an air tight container, consume within the week.


  • If you have a scale, measure 3.2 oz or 90 g of Mochiko (or sweet rice flour) for the recipe. If you don't have a scale, you can use the volume equivalent measurement of ½ cup + 2 tablespoon + 2 teaspoon.


Serving: 19g | Calories: 56kcal