A while back I tried a recipe for a coconut mochi bundt cake. The batter was really wet — a lot wetter than the batters from most mochi recipes I've made. The result was a really chewy cake. It reminded me a lot of chinese new year cake (nian gao) rather than the mochi I am used to.
While the coconut mochi bundt came out beautifully, since the cake was so chewy, it was really hard to eat like slices of cake. I enjoyed the taste, but I wanted to make the mochi smaller. I also wanted them to be slightly less chewy. I thought they would be perfect as bite sized servings, so I took out my Nordicware seashell pan and put the batter into seashell molds. I also adjusted the batter slightly, reducing the amount of milk.
The result were great. The pieces came out so pretty and I liked the bite sized quantities. It made it a lot easier to chew and eat, rather than thick cake slices.
Mini Coconut mochi seashells
1 stick butter, melted
2 tsp. vanilla
2 cups sugar
4 eggs, beaten
2 tsp. baking powder
16 oz. box Mochiko flour
6 oz. milk
1/2 cup water
13.5 oz. can coconut milk
Beat eggs and sugar together. Add vanilla, butter, milk,
coconut milk and water. Add in mochiko flour and baking powder.
2. Spoon mixture into seashell pan, about 2/3 full.3. Put in a 350 F oven for about 20 minutes, until an inserted toothpick comes out clean.
3. Cool completely before serving.