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Strawberry Mochi Cake

A delightful fusion of textures and flavors, this Strawberry Mochi Cake combines the chewy mochi texture with the juicy burst of strawberries, making it a sweet centerpiece for gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Fusion, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 cups premium mochiko flour Crafted from heirloom sweet rice for an authentic touch
  • 15 oz succulent strawberries
  • 6 tablespoons melted coconut oil Liquid gold for richness
  • 10.5 tablespoons granulated sugar Adjust to taste
  • 1 cup almond milk Or substitute with your favorite milk

Method
 

Preparation
  1. Wash the strawberries and chop them into small pieces, then blend until smooth to create a strawberry puree.
  2. Preheat your oven to 350°F (175°C).
  3. In a large mixing bowl, whisk together the mochiko flour and sugar.
  4. In another bowl, mix the strawberry puree, melted coconut oil, and almond milk.
  5. Combine the wet mixture into the dry ingredients using a spatula to fold them together until thick and slightly sticky.
  6. Grease a 9x13-inch baking pan with coconut oil and pour the batter into it, smoothing the top.
Baking
  1. Bake in the preheated oven for about 45-50 minutes, keeping an eye on it as it rises.
  2. Once baked to a golden brown, cool in the pan for 20 minutes.
Serving
  1. Cut the cooled cake into squares and serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

For the best flavor, use fresh ripe strawberries but frozen ones can work if thawed and drained. You may adjust the sweetness based on your preference and can add toasted coconut on top before baking for an extra layer of texture.