This popular Hawaii dessert is a cross between a cake and traditional Japanese mochi and contains a hint of coconut. It is adapted slightly from Hawaiian Electric Kitchen.
1 box (16 ounces) Mochiko (Japanese glutinous rice flour)
3 cups sugar
1 1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted and cooled
1 can (13.5 oz) coconut milk
1 can (14.5 oz) evaporated milk (note: the cans sold in the grocery store are 12.5 ounces so I added 1/4 cup milk)
Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans.
In a large bowl, combine Mochiko, sugar, and baking powder.
In another bowl combine the eggs, vanilla extract, butter, coconut milk, and evaporated milk.
Slowly incorporate the wet ingredients into the dry, mixing with a wire whisk, stirring to avoid lumps.
Pour the batter into the prepared pan(s) and bake for 50 to 60 minutes; cool. Cut with a plastic knife to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Hawaiian-American
- Calories: 265.57
- Sugar: 26.57 g.
- Sodium: 91.44 mg.
- Fat: 9.31 g.
- Saturated Fat: 6.51 g.
- Carbohydrates: 42.19 g.
- Fiber: 0
- Protein: 3.72 g.
- Cholesterol: 45.63 g.
Keywords: coconut milk, mochiko, butter