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.
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Mini Coconut Mochi Seashells
- 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
- 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.