Cocoa Mochi Cake

Submitted by

Kevin Roddy (University of Hawai'i)

Story behind this recipe

This cake unites traditional Japanese mochi and American brownies into an unusual and tasty confection with an inviting texture. It's an easy recipe - try it!
Mochi flour and coconut milk can be found in supermarkets in the "Asian Foods" section.
I fell in love with this cake 12 years ago when I first moved to Hilo and it was served at my welcome luncheon.

A special warm aloha and thanks to Coreen and Cynthia, Mookini Library, University of Hawai'i at Hilo for sharing the secret of making this tasty treat!


2 cups mochiko (1 box) rice flour
1 3/4 cup sugar
1 tbsp baking soda
1 tsp vanilla
3 tbsp cocoa powder
1/4 cup melted butter
1 12 oz can coconut milk
1 tall can evaporated milk

Serving size


Measuring units


Cooking Instructions

Combine all ingredients and pour into greased 9x13" pan.
Bake at 350°F for about one hour. Cool.
Cut with *plastic* knife (won't tear like flatware will).