Gluten-Free Sweet Rice-Flour & Coconut Cake
I haven't done many special recipes, but I buy rice flour in
bulk and substitute it for some things. I make pancakes and waffles all
the time, just substituting rice flour for the regular flour. They
taste the same (ok, a little different, but still good) and have the
same consistency. The waffles are great; you can freeze them and then
pop them in the toaster.
[Jacq adds: This 'cake' has a gelatinous, chewy texture that
comes from the rice flour (Mochiko.) This type of recipe is very common
to Hawaii where coconut milk and butter are often added.]
- 3 cups mochiko* (sweet rice flour; 1 lb - buy at the Korean/asian grocery)
- 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
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
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.