Mini Coconut mochi seashells

Mini Coconut mochi seashells

close-up photo of Mini Coconut mochi seashells

A while back I tried a recipe for a coconut mochi bundt cake.  The batter was really wet — a lot wetter than the batters from most mochi recipes I’ve made.  The result was a really chewy cake. It reminded me a lot of Chinese new year cake (nian gao) rather than the mochi I am used to.

close-up photo of Mini Coconut mochi seashells on a plate

While the coconut mochi bundt came out beautifully, since the cake was so chewy, it was really hard to eat like slices of cake. I enjoyed the taste, but I wanted to make the mochi smaller. I also wanted them to be slightly less chewy. I thought they would be perfect as bite-sized servings, so I took out my Nordicware seashell pan* and put the batter into seashell molds. I also adjusted the batter slightly, reducing the amount of milk.

The result were great. The pieces came out so pretty and I liked the bite sized quantities. It made it a lot easier to chew and eat, rather than thick cake slices.

photo of a plate of Mini Coconut mochi seashells with coffee

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Mini Coconut Mochi Seashells

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Asian
These bite-sized mochi are fun to eat. They’re flavored with coconut and have a nice chewy texture.
Print Recipe


  • 1 stick butter melted
  • 2 tsp vanilla
  • 2 cups sugar
  • 4 eggs beaten
  • 2 tsp baking powder
  • 1 (16-oz) box Mochiko flour
  • 6 oz milk
  • 1/2 cup water
  • 1 (13.5-oz) can coconut milk


  1. Preheat oven to 350°F. Beat eggs and sugar together. Add vanilla, butter, milk, coconut milk and water. Add in mochiko flour and baking powder.

  2. Spoon mixture into seashell pan, about 2/3 full.3. Put in a 350°F oven for about 20 minutes, until an inserted toothpick comes out clean.

  3. Cool completely before serving.

Mini Coconut mochi seashells