Trader Joes Mochi Cake Recipe

This chewy bouncy Trader Joes Mochi Cake Recipe is made with sweet rice flour and rich coconut milk and ready in just over an hour. Pulling the pan from the oven reveals a golden, crackly top crust that gives way to a dense, gooey center. I always look forward to slicing into these squares when I need a comforting tropical treat.

Why This Classic Works

I tried relying on boxed mixes for a long time before realizing how simple scratch-made butter mochi really is. The secret is ensuring you use mochiko sweet rice flour, not regular rice flour, to get that signature bounce.

My biggest mistake early on was overbaking the cake until it became completely firm. I learned it needs to be slightly wobbly in the center when you take it out, as it sets while cooling.

Trader Joes Mochi Cake Recipe Ingredients

• 16 oz mochiko (sweet rice flour)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract

How To Make Trader Joes Mochi Cake Recipe

1. Prep the oven: Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Whisk dry ingredients: In a large bowl, whisk together the mochiko, sugar, baking powder, and salt until completely blended.
3. Mix wet ingredients: In a separate medium bowl, whisk the coconut milk, whole milk, melted butter, eggs, and vanilla extract until smooth.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until no lumps remain.
5. Bake the cake: Pour the batter into the prepared dish and bake for 50 to 60 minutes until the top is golden and the edges pull away slightly.
6. Cool and slice: Let the cake cool completely in the pan for at least two hours before cutting into squares.

Recipe Tips

• Use the right flour: You must use sweet rice flour or glutinous rice flour; regular rice flour will not yield a chewy texture.
• Let it cool entirely: Slicing the cake while warm will result in a sticky, ragged mess.
• Check the edges: The cake is done when the edges are deep golden brown and crispy.

What To Serve With Mochi Cake

This rich cake is perfect on its own, but pairs beautifully with a hot cup of green tea or strong coffee. For a more decadent dessert, serve a warm square alongside a scoop of vanilla bean or coconut ice cream.

How To Store

Store leftover mochi cake in an airtight container at room temperature for up to three days. You can also freeze individual squares wrapped tightly in plastic wrap for up to two months, thawing them on the counter before eating.

FAQs

Can I use low-fat coconut milk?

Full-fat coconut milk provides the necessary richness and tender crumb. Low-fat alternatives will make the cake too dense.

Why is my mochi cake hard?

It was likely overbaked or left uncovered at room temperature for too long. Always store it in an airtight container.

Can I bake this in a smaller pan?

You can use an 8×8 inch pan for thicker squares, but you will need to increase the baking time and watch the center closely.

Nutrition

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 140mg
• Total Carbohydrate: 40g
• Protein: 4g

Try More Recipes:

• Trader Joes Protein Pancake Mix Recipe
• Trader Joe’s Ube Mochi Pancakes Recipe
• Trader Joes Cake Hack Recipe

Trader Joes Mochi Cake Recipe

Recipe by Nate Collins

Servings

24

servings

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Trader Joes Mochi Cake Recipe delivers chewy bouncy squares made with sweet rice flour and creamy coconut milk in just over an hour. This tropical bakery-style copycat is a reliable weekend dessert that always satisfies a sweet craving.

Ingredients

• 16 oz mochiko (sweet rice flour)

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 can (13.5 oz) full-fat coconut milk

• 1/2 cup whole milk

• 1/2 cup unsalted butter, melted

• 4 large eggs

• 2 teaspoons vanilla extract

Directions

• 1. Prep the oven: Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
• 2. Whisk dry ingredients: In a large bowl, whisk together the mochiko, sugar, baking powder, and salt until completely blended.
• 3. Mix wet ingredients: In a separate medium bowl, whisk the coconut milk, whole milk, melted butter, eggs, and vanilla extract until smooth.
• 4. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until no lumps remain.
• 5. Bake the cake: Pour the batter into the prepared dish and bake for 50 to 60 minutes until the top is golden and the edges pull away slightly.
• 6. Cool and slice: Let the cake cool completely in the pan for at least two hours before cutting into squares.