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Gluten-Free Sweet Rice-Flour & Coconut Cake

Categories: Baked Goods, Desserts
Contributed by: Monica from CA

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 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.