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Sweet Rice Flour and Coconut Cake (Butter Mochi)
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 2) [Read reviews] [Post a review] |
| Servings: Makes 24 servings |
| Comments: 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 organic evaporated cane sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 (14-oz) cans unsweetened coconut milk (not low-fat) 5 large organic eggs 1/2 stick (1/4 cup) organic unsalted butter, melted and cooled 1 teaspoon gluten-free vanilla extract Sweetened shredded coconut, for topping (optional) |
| Instructions: Put oven rack in middle position and preheat oven to 350 degrees F/180 degrees C. 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 9 x 13-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. Sprinkle top with shredded coconut, if desired. Cut mochi into 24 squares before serving. Cooks' note: Mochi keeps, covered and chilled, 3 days. *Available at Asian markets and at: www.asianfoodgrocer.com Makes 24 squares. Gourmet May 2005 Adapted from The Food of Paradise by Rachel Laudan |
| Source: Epicurious.com |
| Date: October 2, 2006 |
Reviews
Reviewer: Jennifer
Rating:
Review:
It is a LOT like Bibingka (a Filipino dessert), but it's a bit more heavy and richer than Bibingka, in my opinion, at least. In any case, it was good but I think the shredded coconut is a bit much for it. I substituted brown sugar for the white sugar and didn't use organic ingredients. Still, it was nice and chewy.
Rating:
Review:
It is a LOT like Bibingka (a Filipino dessert), but it's a bit more heavy and richer than Bibingka, in my opinion, at least. In any case, it was good but I think the shredded coconut is a bit much for it. I substituted brown sugar for the white sugar and didn't use organic ingredients. Still, it was nice and chewy.
Reviewer: Vicki S.
Rating:
Review:
I finally found the Filipino Bibingka recipe that tastes exactly like my Lola ("grandma" in Filipino/Tagalog) and Mom used to make. I love that it is simple to make yet tastes so delicious. I, too, prefer leaving out the shredded coconut on top to maintain the smooth texture.
Rating:
Review:
I finally found the Filipino Bibingka recipe that tastes exactly like my Lola ("grandma" in Filipino/Tagalog) and Mom used to make. I love that it is simple to make yet tastes so delicious. I, too, prefer leaving out the shredded coconut on top to maintain the smooth texture.