SWEET RICE-FLOUR AND COCONUT CAKE
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Provided by Rachel Laudan
Categories Cake Rice Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 squares
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ryder Yazzie
[email protected]I'm not a big baker, but I thought this recipe was easy to follow and the cake turned out great! I will definitely be making it again.
Keanan Savage
[email protected]This is a great recipe for a beginner baker. It's easy to follow and the results are delicious.
Hide Profile
[email protected]Overall, I thought this was a good recipe. The cake was moist and flavorful, and it was easy to make. I would definitely make it again.
Michelle Botha
[email protected]This cake was a bit bland for my taste. I think I'll try adding some additional spices next time.
Atif Qureshi
[email protected]I'm not sure what went wrong, but my cake didn't turn out as fluffy as I expected. I'm not sure if I didn't mix the ingredients properly or if I overcooked it.
Larry Randol
[email protected]This cake is a great way to use up leftover rice flour. I always have some on hand, so it's nice to have a recipe that uses it up.
Rajan Rai
[email protected]I had some trouble finding rice flour, but it was worth the effort. This cake is so delicious and unique.
Alex lex
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe.
Rajapaksha Rajapaksha
[email protected]I'm not a huge fan of coconut, but I really enjoyed this cake. The sweetness of the rice flour balanced out the coconut flavor perfectly.
Fateh Muhammad
[email protected]This is a great recipe for a gluten-free cake. The rice flour gives it a nice texture and the coconut adds a lovely flavor.
Jilpoo
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the unique flavor and texture.
Sameer Rajput
[email protected]I love the combination of sweet rice flour and coconut in this cake. It's a unique and delicious treat.
Pakistani Darma
[email protected]This was my first time making a cake with rice flour, and I was pleasantly surprised! The cake was light and fluffy, and the coconut flavor was amazing.
Johnny m Romero
[email protected]I've made this cake many times and it always turns out great! It's a favorite of my family and friends.
Lewis Moore
[email protected]This cake was so easy and enjoyable to prepare! The flavors of rice flour and coconut blended perfectly, and the result was a moist and delicious cake. I will definitely be making this again!