gingerbread mochi

Marlene Nakamoto
December 10, 2018

Do you love all things gingerbread? Cookies, cakes, pudding, cheesecake, lattes, and the like? This gingerbread mochi has the perfect balance of spice and sweetness for the holiday season. Take a batch to take to your next party, but beware—you may just want to keep it all for yourself.



  • 16 oz. mochiko (sweet rice flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 2 1/2 cups firmly packed light brown sugar
  • 1/2 cup butter, melted and cooled
  • 4 eggs
  • 1 cup molasses
  • 13 1/2 oz. can coconut milk
  • 12 oz. can evaporated milk
  • Cooking spray


In a medium bowl, mix brown sugar and butter. Beat in eggs and molasses. Add coconut milk and evaporated milk and blend well. Set aside. 

In a large bowl, stir together mochiko, baking powder, salt, and spices. 

Pour egg mixture into dry ingredients and mix thoroughly until smooth. Pour into 13-by-9-inch baking pan prepared with cooking spray. Bake 1 hour in preheated 350-degree oven. 

Cool completely before cutting. Makes 48 pieces. 

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