Japanese Cake - Mochi - in squares
By lawyks
This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Yield: Makes 24 squares
Active Time: 15 min
Total Time: 3 3/4 hr (includes cooling
Ingredients
- 3 cups mochiko* (sweet rice flour; 1 lb)
- 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
Details
Preparation
Step 1
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.
Cooks' note:
Mochi keeps, covered and chilled, 3 days.
*Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).
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