Sticky, chewy rice cake with coconut - a delicious Japanese-Hawaiian fusion dessert.
Contains the following allergens:
Gluten
Milk
Eggs
Preparation
20 min.
Baking Time
35 min.
Servings
12
Difficulty
Easy
Instructions
1
In a large bowl, whisk together mochiko, sugar, and baking powder until well combined.
2
In another bowl, whisk together eggs, coconut milk, melted butter, and vanilla extract until smooth.
3
Pour the wet ingredients into the dry ingredients and stir until just combined - don't overmix.
4
Pour batter into a greased 23cm (9-inch) square baking pan and spread evenly.
5
Bake at 180°C (350°F) for 35 minutes until golden brown and set in the center.
6
Let cool completely in the pan before cutting - this is crucial for the proper chewy texture.
Ingredients
12 Servings
- mochiko (sweet rice flour) 400 g
- sugar 300 g
- coconut milk 400 ml
- eggs 3
- butter 100 g
- vanilla extract 1 TL
- baking powder 1 TL
Baking Timer
The timer appears at the bottom right of the screen.
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