Sweet Rice-Flour and Coconut Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 210 Minutes |
Ready In: 225 Minutes Servings: 24 |
|
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. 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 |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. 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.
3. 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.
4. Cooks' note: Mochi keeps, covered and chilled, 3 days.
5. *Available at Asian markets and Uwajimaya (800-889-1928; ).
|
|