Sweet Rice-Flour and Coconut Cake

asian cake rice dessert bake gourmet kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

Rachel Laudan

Makes 24 squares

Source

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

Method

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.