Savor a taste of the Hawaiian Islands with this scrumptious butter Mochi cake which is gluten free. With extra coconut milk and sesame seeds, it’s a fantastic treat for any tropical themed party!
Ingredients (for 12 persons)
- 1 lb rice flower Mochiko glutinous rice flour or sweet rice flour
- 2 1/2 cups white Sugar
- 1 tablespoon baking powder
- 1/2 cup butter
- 1 tablepsoon rum
- 1 can coconut milk + enough milk to make 3 cups 3 cups includes coconut milk and milk
- 5 eggs
- 1 tablespoon vanilla extract
- 1 cup sweetened flaked coconut
- Sesame seeds
(Preparation time: 10 mins; cooking time: 1h)
Preheat the oven to 350 degrees (175 degrees C). Grease a 9"x13" baking dish.
In a medium bowl, whisk together the eggs, vanilla, rum, coconut milk and milk.
In a separate larger bowl, stir together the rice flour, sugar, and baking powder.
Pour the wet ingredients into the dry ingredients and stir to blend well.
Mix in melted butter and coconut flakes. Pour into the prepared pan.
Sprinkle with sesame seeds on top.
Bake for 1 hour in the preheated oven. Cool completed then cut into squares to serve.
Inside Cooking Ep 102: Coconut Mochi Cake Recipe
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