Dessert Asian

Ginger and coconut mochi cake

Name: Hetty Lui McKinnon's ginger and coconut mochi cake recipe
Yield: 8
Cuisine: /asian
Ingredients: 4 large eggs; 450 g (3 1/2 cups) glutinous (sweet) rice flour; 2 × 400 ml cans coconut milk; 440 g (2 cups) white sugar; 60.00 ml unsalted butter, melted; 40 g ginger; 3 teaspoons ground ginger; 30 g (1/2 cup) shredded coconut, plus 20 g (1/3 cup) extra for topping; 1/2 teaspoon fine sea salt

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by Hetty Lui McKinnon

Hetty Lui McKinnon, Chef

Oct 19, 2022

"Growing up, my favourite Chinese desserts were always the chewy ones. The texture is unique, some say it’s an acquired taste, but for me, these stretchy desserts represent childhood and home. Lo mai chi, the bouncy, coconut-coated balls filled with either peanuts, red bean or black sesame paste, is still my Chinese bakery must-have, while my mother’s nian gao (New Year cake) is not-too-sweet and deliciously wobbly, a family celebration treat that is even better pan-fried. This mochi cake offers all the chew and gooeyness of my childhood treats, confidently accented with ginger and coconut. For those who are new to glutinous rice (mochi) desserts, note that this cake won’t rise like a cake made with wheat flour. When it’s cooked, it will still wobble a bit and will be difficult to slice, so let it cool completely. If you can’t eat the whole cake within three days, I recommend freezing it (see below for instructions). I use Erawan ‘Elephant’ or Mochiko brand of glutinous rice flour or sweet rice flour, which can be found at most Chinese or Asian supermarkets."

Recipe from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.

4 large eggs
450 g (3 1/2 cups) glutinous (sweet) rice flour
2 × 400 ml cans coconut milk
440 g (2 cups) white sugar
3 tablespoons unsalted butter, melted
5 cm piece of ginger (40 g), peeled and grated
3 teaspoons ground ginger
30 g (1/2 cup) shredded coconut, plus 20 g (1/3 cup) extra for topping
1/2 teaspoon fine sea salt

Method

1.

Preheat the oven to 180°C. Grease and line a 22 cm square baking dish or similarly sized round cake tin. If you are using a springform tin, place it on a tray while baking to catch any batter that may seep out.
2.

Place the eggs in a large bowl and whisk well. Add the remaining ingredients and whisk for about 2 minutes, until completely smooth. Pour the batter into the prepared dish and bake for 30 minutes.
3.

Rotate the dish, top with the remaining 20 g (1/3 cup) of shredded coconut and bake for another 25–30 minutes, until the edges are starting to brown and the top springs back when gently pressed.
4.

Remove from the oven and allow to cool completely, about 30 minutes. Run a sharp knife around the perimeter of the cake to loosen it, then cut into slices or squares while still in the dish.
5.

If you have problems cutting through the sticky cake, let it cool for a while longer or lightly dust your knife with cornflour - the longer it cools, the easier it will be to cut.