Sweet Rice-Flour and Coconut Cake
A delightful Asian-inspired dessert made with sweet rice flour (mochiko) and coconut milk, resulting in a chewy, tender cake with a golden top. This mochi-style cake combines the subtle sweetness of coconut with a unique texture that's both satisfying and indulgent.
Ingredients
- •3 cups mochiko* (sweet rice flour; 1 lb)
- •2½ cups sugar
- •2 teaspoons baking powder
- •¼ teaspoon salt
- •2 cans unsweetened coconut milk
- •5 large eggs
- •¼ cup unsalted butter
- •1 teaspoon vanilla
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 2.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
10 min
- 3.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
210 min
