Best 5 Filipino Mochiko Cake Recipes
Filipino mochiko cake, also known as cassava cake or bibingka galapong, is a popular steamed cake in the Philippines. Made with a combination of glutinous rice flour (mochiko flour), tapioca flour, coconut milk, and sugar, this soft and chewy cake has a delightful texture and a subtly sweet flavor. Its unique texture, which resembles that of mochi, is achieved through the use of mochiko flour, which gives the cake a bouncy and tender consistency. Often served as a snack or dessert, Filipino mochiko cake is a delicious and easy-to-make treat that is enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)
A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.
Provided by MattOlay V-H
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
- Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
- Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
- Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 50 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.6 g, Sodium 69.8 mg, Sugar 18.1 g
MOCHIKO AN "CAKE"
****Please Note: The texture of this confection is more like mochi and not very much like cake.**** Another recipe from a friend...this is really a different an and mochi combination. The an is mixed right into the mochiko and it makes for a really nice flavor. The texture is really gooey, just like mochi should be!
Provided by Akikobay
Categories Dessert
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients.
- Pour into 9 x 13 pan and smooth the top with a wet spatula.
- Bake at 350 degrees for 1 hour and 30 minutes.
- Cool and cut into small squares.
- Refrigerate any remaining.
- (Use a microwave to reheat and soften before serving after refrigeration).
Nutrition Facts : Calories 143.8, Fat 4.4, SaturatedFat 3.5, Cholesterol 3.2, Sodium 65.8, Carbohydrate 24.1, Fiber 0.9, Sugar 7.4, Protein 2.4
MOCHIKO CAKE
Make and share this Mochiko Cake recipe from Food.com.
Provided by mauilisa
Categories Dessert
Time 1h15m
Yield 24 2-inch squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine flour, sugar and baking powder; set aside.
- Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well.
- Pour into greased 9 x 13-inch baking pan.
- Sprinkle sesame seeds evenly on top.
- Bake for 1 hour.
Nutrition Facts : Calories 234, Fat 8.6, SaturatedFat 5.7, Cholesterol 54.2, Sodium 89.2, Carbohydrate 37.2, Fiber 0.5, Sugar 21, Protein 2.8
LEMON MOCHI CAKE
I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.
Provided by thecookingwimp
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
Tips:
- For a gluten-free mochiko cake, use a gluten-free flour blend instead of all-purpose flour.
- If you don't have mochiko flour, you can make your own by grinding sweet rice flour in a blender or food processor.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting or serving.
- Mochiko cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months.
Conclusion:
Mochiko cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's a popular Filipino treat that is often served at parties and gatherings. With its chewy texture and sweet flavor, mochiko cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and unique dessert, give mochiko cake a try!
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