Ingredients
The following ingredients have 9 Servings
- 454 grams (16 oz box) mochiko (,glutinous sweet rice flour*)
- 300 grams (1 ½ cup) granulated sugar
- 1 Tbsp baking powder
- ½ teaspoon kosher salt
- 13.5 oz can coconut milk ((full-fat))
- 12 oz can evaporated milk
- 115 grams (½ cup) unsalted butter, (melted, slightly cooled)
- 3 large eggs
- 1 ½ tsp pure vanilla extract
- 1 cup (85 grams) sweetened shredded coconut (, optional )
Instruction
- Preheat oven to 350°F. Butter 9x13-inch glass casserole dish. Set aside.
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
- Add in coconut milk, evaporate milk, melted butter, eggs, and vanilla. Whisk together until smooth and there are no longer any dry streaks of rice flour. Be sure to scape down the sides and bottom of the bowl to ensure thorough mixing. Fold in sweetened shredded coconut.
- Pour batter into prepared baking dish. Bake in the center of oven for 45-50 minutes until toothpick inserted in center of cake comes out clean. Cool to room temperature before slicing.
