Directions:
- 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.
- Cooks' note: Mochi keeps, covered and chilled, 3 days.
- *Available at Asian markets and Uwajimaya (800-889-1928; ).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.37 Kcal (722 kJ) | ||
| Calories from fat | 48.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 48.92mg | 16% | |
| Sodium | 40.53mg | 2% | |
| Potassium | 64.32mg | 1% | |
| Total Carbs | 27.93g | 9% | |
| Sugars | 12.34g | 49% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 347.81 Kcal (1456 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 8% | |
|---|---|---|---|
| Cholesterol | 98.71mg | 16% | |
| Sodium | 81.78mg | 2% | |
| Potassium | 129.79mg | 1% | |
| Total Carbs | 56.36g | 9% | |
| Sugars | 24.91g | 49% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 5.44g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 2% | |
| Calcium | 51.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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