Easy Mini Mochi Cakes Recipe — This simple and not-to-sweet dessert is perfect for any time you’re wanting a dense chewy cake. And even better, they’re gluten free!
We’ve still got a few weeks left until the official last day of summer.
And I, Nanette don’t know about you, but I’m determined to make these next few weeks as summery and fun as possible!
It helps that here in San Francisco, summer has only just begun and the days are heating up!
To celebrate, I’m whipping up these sweet mochi cakes. They have a dense chewy texture that reminds me of my childhood eating mochi ice cream.
If you don’t know what I’m talking about, you better get your tush to the closest Asian grocery store and try some!
Meanwhile… you can work on this scrumptious mini mochi cakes recipe…
What Is Mochi Cake?
Mochi cake is a traditional Japanese rice pastry. It’s composed of glutinous sweet flour rice so this dessert is gluten free!
It’s gooey in the inside and crispy outside. There are many types of mochi cakes. Hawaiian butter mochi cake is probably one of the most popular.
You may also see extra dry ingredients added in the recipe such as shredded coconut, matcha powder, cocoa powder or even black sesame.
However, I wanted to create a quick and easy mochi recipe with simple ingredients!
Ingredients Needed To Make Mochi Cake
Koda Farms Mochiko flour — Or any gluttonous sweet rice flour. Koda Farms is our favorite mochiko brand, which can be purchased in-store or online. For another great glutinous sweet rice flour version, Bob Red Mills is another great option.
Strawberry milk — You can sub the strawberry milk for regular milk. But the strawberry adds a very subtle sweetness, and it’s our fun twist. It can be found at most major grocery stores. Traditionally, unsweetened coconut milk is also and can be used.
Confectioner’s sugar — For dusting
Butter Mochi Recipe | How To Make Mini Mochi Cakes
1 — Start off by preheating your oven to 350 degrees F.
2 — Grease your mini cupcake pan (or whatever pan you’d like to use).
2 — In a large bowl, mix your wet ingredients (butter, sugar, eggs, vanilla and milk). Slowly pour in the rice flour while continuously mixing with the other hand. It may look a little lumpy but continue to whisk and it’ll smooth out.
3 — Pour the batter into the greased baking pan.
4 — Bake for about 30 minutes or until the edges are lightly browned and a toothpick comes out clear.
5 — Cool completely at room temperature. Dust with confectioner’s sugar and enjoy!!
How To Store Mini Mochi Cakes And How Long Will It Keep
Store the mini mochi cakes in an airtight container at room temperature for up to 3 days.
You can also refrigerate them for up to a week. However, they do dry out a bit in the fridge so pop them in the microwave before serving.
You can freeze mochi cakes in the freezer. They’ll keep for a month. Just make sure to store them in an airtight container with a layer of parchment paper or in a freezer storage bag.
I like to individually wrap them in the freezer so that I can just take one out and pop it in the microwave for a quick snack.
More Mini Desserts To Try
We love a mini desserts. And who desserts? You always feel less guilty eating them! For more mini dessert recipes, check out some of our favorite from the archives —
- Sugar cookie fruit pizzas
- Raspberry heart shaped pop tarts
- Chocolate fruit cheese cups
- No bake peanut butter & jelly cheesecake bites
- Mini cherry tarts
- Donut shaped mini ice cream cakes
- Dark chocolate espresso milkshake shots
Mini Mochi Cakes
Mini Mochi Cakes Recipe
- Mini cupcake pan
- Large mixing bowl
- 2 cup mochiko (glutinous rice flour)
- 2 cup strawberry milk
- 3/4 cup granulated sugar
- 2 large egg
- 1/3 cup butter softened
- 1 tsp vanilla extract
- Confectioner’s sugar for dusting
- You can substitute the strawberry milk with regular milk. However, the strawberry milk adds a very subtle sweetness.
- If you like sweeter treats, use 1 cup of sugar. The recipe only calls for 3/4 cup of sugar, which gives it just a hint of sweetness.
- Preheat oven to 350°F.
- Grease your mini cupcake pan (or whatever pan you'd like to use).
- In a large bowl, mix your wet ingredients: butter, sugar, eggs, vanilla and milk.
- Slowly pour in the rice flour while continuously mixing with the other hand. It may look a little lumpy but continue to whisk and it'll smooth out.
- Pour the batter into the greased pan.
- Bake for about 30 minutes or until the edges are lightly browned and a toothpick comes out clear.
- Dust with confectioner's sugar and enjoy!!