Source:Diana's Recipe Book
| 3 cups mochiko* (sweet rice flour; 1 lb)|
2 1/2 cups organic evaporated cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (14-oz) cans unsweetened coconut milk (not low-fat)
5 large organic eggs
1/2 stick (1/4 cup) organic unsalted butter, melted and cooled
1 teaspoon gluten-free vanilla extract
Sweetened shredded coconut, for topping (optional)
Put oven rack in middle position and preheat oven to 350 degrees F/180 degrees C.
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 9 x 13-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. Sprinkle top with
shredded coconut, if desired. Cut mochi into 24 squares before serving.
Mochi keeps, covered and chilled, 3 days.
*Available at Asian markets and at: www.asianfoodgrocer.com
Adapted from The Food of Paradise by Rachel Laudan
|Date: October 2, 2006|