Cranberry Butter Mochi Cake

Cranberry Butter Mochi Cake

  • Prep Time

    25 minutes
  • Serving Size

    About 12 servings


  • Unsalted butter3/4 cup
  • White sugar3 cups
  • Milk2 cups
  • Coconut milk12 ounces
  • Large eggs4
  • Almond extract1 teaspoon
  • Salt1 teaspoon
  • Mochiko1 pound
  • Baking powder1 teaspoon
  • Fresh Cranberries2 cups
  • Featured Product

    Fresh Cranberries


Heat oven to 350°. In the bowl of a standing mixer with whisk attachment or using a hand mixer, cream together the butter and sugar. Mix in the milk and coconut milk. Mix in the eggs and almond extract. Stir in the flour, salt and baking powder. Stir in cranberries. Pour into a greased 9 x 13 baking dish and bake 1 hour. Let cool before serving. Tip: top with scoop of ice cream or whipped cream. Recipe courtesy of Chef Irene Li from the Cranberry Chef Collective.