Sweet Rice Flour and Coconut Cake (Butter Mochi)

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.

Cooks' note:

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

Source: Epicurious.com

Date: October 2, 2006


Kate said…
i know this is a bit back in your blog but I just had to say that this recipe looks so good! I lived in hawaii growing up and still crave a lot of the food over in hawaii....mochi being one of them, I may have to give this a try! :)