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–+ servings

Coconut Butter Rice Cakes (with green onion coconut dip)

These coconut butter mochi cakes are inspired by Khanom Krok. It's crispy on the outside, soft & chewy on the inside, and served with a sweet & salty coconut custard with a hint of green onions. It's addictive and oh so good!
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Prep Time 15 minutes
Cook Time 34 minutes
Course Dessert
Servings 12 each

Equipment

  • 12 Cavity Round Shell Shape Cake Pans (NON STICK works best)

Ingredients
  

For the coconut butter mochi cakes

  • 180 grams coconut milk (Aroy-D brand)
  • 50 grams whole milk
  • 55 grams sugar
  • 2 grams salt (1/4 tsp)
  • 2 grams vanilla extract (1/2 tsp)
  • 40 grams unsalted butter (Room temp is best)
  • 1 large size egg (50g)
  • 140 grams glutinous rice flour (Erawan Brand or you can also use Koda Farms Mochiko flour)
  • 20 grams tapioca flour

Other

  • 2 Tbsp unsalted butter (very softened or spreadable) [This is for brushing the cavities of the baking pan]

For the green onion coconut custard dip

  • 120 grams coconut milk (1/2 cup)
  • 57 grams water (1/4 cup)
  • 26 grams sugar (2 Tbsp)
  • 7 grams cornstarch (2 tsp)
  • 1/8 tsp salt
  • 1 tsp sliced green onions (green parts only) (add more if you like)

Instructions
 

For the coconut butter rice cakes

  • In a pot, add in the coconut milk, whole milk, sugar, salt, and room temp butter. Allow it cook on medium heat until the butter, sugar, and salt has melted. It does not have to come to a boil. Just hot enough to melt the butter, sugar & salt. Allow it to rest to room temp or you can cool it over a bowl of cold or ice water to come to room temp. Once at room temp, add in the egg and vanilla extract. Mix well and set aside.
  • In a bowl, add in the glutinous rice flour and tapioca flour. Mix well. Then pour in the coconut liquid base and whisk well. Transfer the batter over a sieve that's been placed over a bowl to help smooth out the batter. Then transfer the batter into a spouted measuring cup or pitcher for easier transfer. Allow it to rest for 15 minutes before cooking. This allows the the flour to fully get hydrated before cooking. As the batter is sitting, go ahead and preheat the oven to 350'F under the baking setting.
  • As the oven in preheating and the batter is sitting, take about 2 tbsp of unsalted softened/spreadable butter and brush each cavity of the baking pan well with it. You can microwave the butter to get it a little melted to make it easier to work with if needed. After 15 minutes of letting the batter sit, give it a gentle stir and pour the batter about just shy of 3/4 full into each buttered cavity. Bake in the oven for 30-35 minutes. I like to bake mine at just about 35 minutes for a little slightly darker and crispier exterior. Once baked, remove and immediately flip each cakes over so the bottom can cool so they can hardened and stay crispy. If you don't do this, the bottom of the cakes will absorb the excess moisture that is trying to escape as it sits. So flip it over so the bottom can cool and retains it's crispy texture. Once cooled, enjoy as is or with the coconut dipping sauce. Enjoy while they are still crunchy!

For the green onion coconut custard dip

  • Place the coconut milk, water, sugar, salt, and cornstarch into a pot. Cook while whisking on high heat until it bubbles and has thickened. Remove from the heat and then add in the sliced green onions. Mix well and allow it to cool before enjoying or you can also serve it warm.
Keyword corn rice cake, mochi cake, Rice cake
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