Simple Mochi cake

Inspired by Dainty Chefs

A super simple gluten free cake. Hawaiian inspired, it’s rich, it’s spongy with a bit of chew, it’s divine!

[Total: 1 Average: 4]


  • 2 cups/500mL Dainty Short rice (or 3 cups/750mL rice flour)
  • 2 cups/500mL Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 can Coconut Milk
  • 1 can Evaporated Milk
  • 1 stick Butter, melted, plus extra for greasing pan
  • 4 Eggs
  • 2 tsps Vanilla or Almond Essence



Preheat the oven to 350*. Grind the rice in a blender until it is a powdery consistency.


In a large bowl, combine the rice flour, sugar, baking powder and salt. Set aside.


In another bowl mix the rest of the ingredients; coconut milk, evaporated milk, butter, eggs and vanilla.


Blend the dry and wet ingredients in the large bowl, until the batter is smooth.


Grease a 9x13" pan with some butter, pour in the batter. Bake for 60 minutes, until the top and edges are golden brown. Allow to cool slightly before serving.

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