Kirbie's Cravings

Mini Coconut mochi seashells

close-up photo of Mini Coconut mochi seashells

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.

close-up photo of Mini Coconut mochi seashells on a plate

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.

photo of a plate of Mini Coconut mochi seashells with coffee

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Mini Coconut Mochi Seashells

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Asian
These bite-sized mochi are fun to eat. They’re flavored with coconut and have a nice chewy texture.

Ingredients

  • 1 stick butter melted
  • 2 tsp vanilla
  • 2 cups sugar
  • 4 eggs beaten
  • 2 tsp baking powder
  • 1 (16-oz) box Mochiko flour
  • 6 oz milk
  • 1/2 cup water
  • 1 (13.5-oz) can coconut milk

Instructions

  • Preheat oven to 350°F. Beat eggs and sugar together. Add vanilla, butter, milk, coconut milk and water. Add in mochiko flour and baking powder.
  • 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.
  • Cool completely before serving.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Mini Coconut mochi seashells

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6 comments on “Mini Coconut mochi seashells”

  1. The pan was on my list for the longest time and I didn’t buy it. Then I asked for it for my birthday. I’m so glad I got it because it’s been my most used pan of late. The cakes come out so cute and small. My family likes eating them and it’s a great mold to use to bake desserts to bring to parties, potlucks, etc. I’ve gotten so many compliments on the cakelets I make with this pan. Maybe you should buy it!

  2. I got the cup at Daiso! I love how cute it is too.

  3. Those are just so cute! I almost bought the pan but didn’t because I wasn’t sure what to make with them. They would be great for tea time!

  4. hi kirbie
    you make the cutest desserts! love the heart shaped coffee cup with the heart shaped handle <3

  5. I want to do a whole beach theme with these seashells =)

  6. I pick seashells at the seashore…oh…at kirbiecravings 😀

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