This post is sponsored by Driscoll’s x FeedFeed.
Crispy on the edges with a soft chewy center, these mini mochi bundt cakes are filled with a homemade strawberry jam and a hint of coconut. These mini strawberry mochi bundt cake are simple to make and delicious, perfect for dessert.
Happy Sunday!
It’s another busy weekend packed full of plans. Since we weren’t able to get away last weekend for my birthday, we’re planning to stay at a bed and breakfast in Sonoma this weekend. It’s the same place we stayed at last year, right before everything shut down.
How things have changed since a year ago.
I can’t wait to share photos of our much needed weekend getaway with you.
In the mean time, I’m working with Driscoll’s and the FeedFeed to bring you these mini strawberry mochi bundt cakes.
I am a huge fan of mochi cakes. The crispy edges, the soft chewy center. The coconut flavor. It can get pretty addictive. But now, I’m presenting them to you in a different form. Bundt cakes! They’re perfect for snacking or for any occasions you might want to celebrate.
They’re so delicious simple with coconut milk in the batter, but if you make your own quick strawberry jam and swirl it into the cake batter, suddenly you have hints of strawberries throughout the cake. Sooo good.
Let me know what you think!
In a small pot, add fresh cut strawberries and sugar over low to medium heat. Cook the strawberries for about 10 minutes until the strawberries break down and start to thicken. Stir frequently to prevent the strawberries from burning. Set aside for now.
Preheat the oven to 350F. Grease about 6 mini bundt cake molds generously with vegetable oil so that the cakes will easily release later. Set aside for now.
In a medium sized mixing bowl, add sweet rice flour and baking powder. Whisk until incorporated.
In a separate mixing bowl, add eggs, sugar, vanilla extract, melted butter, and coconut milk. Whisk until well combined.
Pour the dry ingredients into the wet ingredients. Mix until well combined.
Pour batter into each of the molds about halfway. Spoon about a tablespoon of the strawberry jam into the bundt cake mold and use a knife or spoon to swirl the strawberry jam into the cake batter. Fill the rest of the mold with cake batter.
Drop the bundt cake molds a few times on the counter to break any air bubbles that might form inside.
Place the bundt cake molds on a baking sheet to easily remove in and out of the oven.
Bake the mini mochi bundt cakes for about 50-55 minutes. Test the readiness of the cake by inserting a toothpick through the deepest part of the cake. If the toothpick comes out clean, the cake is ready. This cake can take longer to bake because of the strawberry jam in the center.
You can serve the strawberry mochi bundt cakes as is. Or in a medium sized bowl, whisk together powdered sugar, strawberry jam, and water until a strawberry icing forms. Drizzle the strawberry icing over the bundt cakes before serving.
Serve the mini strawberry mochi bundt cakes warm or cold.
Enjoy!
- ½ pound strawberries, hulled and sliced
- 2 teaspoons granulated sugar
- 2 cups mochiko or sweet rice flour
- 1 tablespoon baking powder
- 4 large eggs, room temperature
- 1⅓ cup granulated sugar
- 1 13.5 oz can full fat coconut milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 teaspoon strawberry jam
- 1 tablespoon water
- In a small pot, add fresh cut strawberries and sugar over low to medium heat. Cook the strawberries for about 10 minutes until the strawberries break down and start to thicken. Stir frequently to prevent the strawberries from burning. Set aside for now.
- Preheat the oven to 350F. Grease about 6 mini bundt cake molds generously with vegetable oil so that the cakes will easily release later. Set aside for now.
- In a medium sized mixing bowl, add sweet rice flour and baking powder. Whisk until incorporated.
- In a separate mixing bowl, add eggs, sugar, vanilla extract, melted butter, and coconut milk. Whisk until well combined.
- Pour the dry ingredients into the wet ingredients. Mix until well combined.
- Pour batter into each of the molds about halfway. Spoon about a tablespoon of the strawberry jam into the bundt cake mold and use a knife or spoon to swirl the strawberry jam into the cake batter. Fill the rest of the mold with cake batter.
- Drop the bundt cake molds a few times on the counter to break any air bubbles that might form inside.
- Place the bundt cake molds on a baking sheet to easily remove in and out of the oven.
- Bake the mini mochi bundt cakes for about 50-55 minutes. Test the readiness of the cake by inserting a toothpick through the deepest part of the cake. If the toothpick comes out clean, the cake is ready. This cake can take longer to bake because of the strawberry jam in the center.
- You can serve the strawberry mochi bundt cakes as is. Or in a medium sized bowl, whisk together powdered sugar, strawberry jam, and water until a strawberry icing forms. Drizzle the strawberry icing over the bundt cakes before serving.
- Serve the mini strawberry mochi bundt cakes warm or cold.
How long do these last? can i store them for a few days?