Hibiscus (Roselle) Mochi Cake
Tart, tropical roselle hibiscus are mixed into a classic Hawaiian mochi butter cake for an irresistible sweet, chewy treat. This recipe is entirely gluten-free.
Servings: 16 servings
Ingredients
Hibiscus Syrup
- 2 cups fresh hibiscus (roselle) calyxes chopped
- 1½ cups water
- 1 cup sugar
Mochi Cake
- 1 lb box of Mochiko rice flour
- 2½ cups sugar
- 1 tbsp baking powder
- ½ cup butter melted
- 5 eggs
- 13½ oz canned coconut milk
Instructions
Hibiscus Syrup
- Place all ingredients in a small saucepan and bring to a simmer. Simmer, uncovered, for 20 minutes, stirring frequently.
- Strain through a mesh strainer to separate hibiscus solids from the syrup. Reserve both, and set aside.
Mochi Cake
- Preheat oven to 375° F.
- Combine flour, sugar, baking powder, butter, eggs, and coconut milk in a large mixing bowl or stand mixer. Mix well.
- Stir in the candied hibiscus pieces and ½ cup of the reserved syrup (save the rest for another use).
- Pour into a lightly greased 9"x13" pan. Bake at 375° F for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool completely before serving. We recommend storing any leftover mochi cake in the refrigerator. We have found that this type of cake is prone to molding if stored at room temperature.
Notes
- Mochiko flour is readily available online and at Asian markets. Many larger traditional retailers also stock it. If your local supermarket does not have it in the baking aisle, try checking the Asian or gluten-free sections.
- Your best bet for getting fresh roselle calyxes is to grow your own. If you are in a northern region, start them from seed indoors about 10-12 weeks before the last frost date in your area. Transplant outside after all danger of frost has passed, in a location that receives full sun (the more sun, the better). These are large plants once they get going, so give each one at least 2 to 3 feet to spread. They will start flowering in late summer, continuing until the first full frost.
- We do not recommend using dried hibiscus flowers (aka jamaica flowers) for this recipe. Fully dried hibiscus will be too tough and chewy when rehydrated. If you cannot get fresh roselle, jarred hibiscus flowers in syrup should be a good substitute (although we have not tried this ourselves).