Description
A delightful coconut mochi cake that combines sweet rice flour and creamy coconut milk for a chewy, indulgent dessert.
Ingredients
- 2 cups sweet rice flour (mochi flour)
- 1 cup granulated sugar
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine sweet rice flour, sugar, baking powder, and salt.
- In another bowl, whisk together coconut milk, water, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 50-60 minutes or until the top is lightly golden and a toothpick comes out clean.
- Allow to cool before slicing into squares.
Notes
Serve at room temperature or slightly warmed, possibly with a scoop of coconut ice cream.