Mini Strawberry Mochi Bundt Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 bundt cakes
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.
Strawberry jam
  • ½ pound strawberries, hulled and sliced
  • 2 teaspoons granulated sugar
Mochi Bundt Cake
  • 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
Strawberry Icing (optional)
  • ½ cup powdered sugar
  • 1 teaspoon strawberry jam
  • 1 tablespoon water
  1. 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.
  2. 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.
  3. In a medium sized mixing bowl, add sweet rice flour and baking powder. Whisk until incorporated.
  4. In a separate mixing bowl, add eggs, sugar, vanilla extract, melted butter, and coconut milk. Whisk until well combined.
  5. Pour the dry ingredients into the wet ingredients. Mix until well combined.
  6. 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.
  7. Drop the bundt cake molds a few times on the counter to break any air bubbles that might form inside.
  8. Place the bundt cake molds on a baking sheet to easily remove in and out of the oven.
  9. 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.
  10. 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.
  11. Serve the mini strawberry mochi bundt cakes warm or cold.
Recipe by Cooking with a Wallflower at