Recipe Review: Butter Mochi (Diana's Desserts)

Also known as Sweet Rice Flour and Coconut Cake.

This is a lot like Bibingka, but the difference is it's a bit more dense and rich than the Bibingka I have made previously. I think the addition of coconut milk and eggs is why it's more rich and why the flavoring is a bit more exotic and not quite as doughy as Bibingka is.

It's quite simple to make (at least to me, I find baking rather easy and not too hard) and when you combine the dry and wet ingredients together, it's a thick and creamy batter that is easy to spread in the pan. It looked like any cake would look.

The only thing I'm not too keen on is the coconut on top. I think if I add coconut it'll either be inside the cake or not at all. I think I'm starting to get a little sick of coconut at this point, but it really does give it that exotic flavor that I am so used to.



Here is the recipe:

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.