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Baked Mochi - The Japanese Kitchen

Baked Mochi

This flourless sweet and chewy backed Mochi is made with glutinous rice flour, sugar, coconut milk and eggs then baked in an oven.  
Course Dessert
Cuisine American, asian, Japanese
Keyword Butter, coconut milk, eggs, gluten-free, sugar
Prep Time 10 minutes
Cook Time 45 minutes
Servings 1 baking pan
Cost $10.00


  • Baking pan (Le Cruset Oval Pan 12 x 8 or Pyrex 11 x 7 x 2)


  • 1/2 pound glutinous rice flour
  • 1/4 tablespoon baking powder
  • a pinch baking soda
  • 1 1/4 cup white sugar
  • 3 medium eggs
  • 1 1/2 cup unsweetened coconut milk
  • 1 1/2 tablespoon butter melted


  • Heat the oven to 350 degrees. Grease a baking dish (I use  Le Cruset Oval Pan 12 x 8 or Pyrex 11 x 7 x 2) with butter or cooking spray and set it aside.  
    Ingredients for Baked Mochi
  • In a mixing bowl, mix together the dry ingredients.
  • In another mixing bowl, beat the eggs then add coconut milk.  Mix until combined. 
  • Combine the wet ingredients and dry ingredients and mix well.  Add melted butter.  
  • Pour the ingredients into the prepared baking dish and bake for 45 minutes.  You can check the doneness by inserting a toothpick through the mochi, if the toothpick comes out clean, the mochi is done.  
    Baking Mochi
  • Cool the mochi in a baking dish on a drying rack.  Once cooled to room temperature, cut into squares.  


Nutritional information is an estimate only. Please view our website policies for more information.