Sweet Rice-Flour and Coconut Cake Recipe
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.
Keywords
- dessert
- cake
- hawaiian
- asian
- coconut milk
- breakfast
- brunch
- gluten free
- easy
- make ahead
- gourmet
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Ingredients
- 3 cups mochiko* (sweet rice flour; 1 lb)
- 2 1/2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 (14-oz) cans unsweetened coconut milk (not low-fat)
- 5 large eggs
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla
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