Squidgy Mochi Besbousa (Semolina Cake) Recipe

Name: Squidgy Mochi Besbousa (Semolina Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Salted Butter, softened; 4 Eggs, at room temperature; 1 12-oz. can Evaporated Milk; 1 13.5-oz. can Coconut Milk; 1 splash Vanilla Extract; 2 cups Sugar; 1 cup Sweet/Glutinous Rice Flour (like Mochiko); 1 1/2 cups Tapioca Flour (I ran small pearls through a coffee grinder); 1/2 cup Semolina; 2 teaspoons Baking Powder; 1 dash Powdered Ginger

Servings: persons

1/2 cup Salted Butter, softened
4 Eggs, at room temperature
1 12-oz. can Evaporated Milk
1 13.5-oz. can Coconut Milk
1 splash Vanilla Extract
2 cups Sugar
1 cup Sweet/Glutinous Rice Flour (like Mochiko)
1 1/2 cups Tapioca Flour (I ran small pearls through a coffee grinder)
1/2 cup Semolina
2 teaspoons Baking Powder
1 dash Powdered Ginger

1
["Preheat oven to 350. Grease a 10x13 pyrex.
2
In a bowl, combine sugar, baking soda, and flours (mochi, tapioca, semolina). Set aside", "Place the butter in a separate mixing bowl. Add the eggs. Beat on low with a hand mixer until combined.", "Add the evaporated milk, coconut milk, and vanilla. Mix to combine.", "Add dry ingredients and mix on medium until batter comes together.", "Add ginger and dried coconut. Mix to combine one more time. The batter will be quite thin. The semolina and coconut will give it a bit of texture.", "Pour the batter into the pan and bake at 350 in the pre-heated oven until a knife inserted into the center comes out clean. (I lost track of some time here- it was at least 60-90 minutes at 4,000' altitude. Your timing may vary.)", "Remove cake from oven and allow to cool. Or not.
3
The cake holds together well. Once cool and cut, cover and keep on the counter top. The cake should last about a week, unless it's eaten first."]

1131

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup Salted Butter, softened, 4 Eggs, at room temperature, 1 12-oz. can Evaporated Milk, 1 13.5-oz. can Coconut Milk, and more.

Yes, Squidgy Mochi Besbousa (Semolina Cake) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Squidgy Mochi Besbousa (Semolina Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions