Mochi Cake with Koshian Filling

By Nemo

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.

Ingredients

• 3 cups (16-oz) mochiko (sweet rice flour)
• 2 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 2 (14-oz) cans unsweetened coconut milk (not low-fat)
• 5 large eggs
• 4 Tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 1 can (16-18 oz) sweetened red bean paste

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.

Remove cake from baking pan, trim edges. Split cake horizontally in half. Spread red bean paste over cut side of bottom layer of cake, top with top layer. Cut cake into squares and serve.


Cooks' note:
Mochi keeps, covered and chilled, 3 days.