Hawaiian Sweet-Rice-Flour Coconut Cake Recipe

This cake recipe from Ruth Reichl’s Gourmet Today is very tasty, and the finished product is very unusual if you’ve never worked with mochiko (sweet rice flour) before. But never fear! I will guide you through it with all the tips of an experienced mochiko baker 🙂

Before we get started, you might be wondering whether, as someone with gluten allergies, you can eat anything with mochiko flour since it’s a glutinous rice flour. You can find out why glutinous rice flour is not the same as wheat flour here. And now, on to the recipe!

Hawaiian Sweet-Rice-Flour Coconut Cake

3 cups (1 lb) Mochiko/sweet rice flour
2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 14oz. cans unsweetened coconut milk (not low fat) – I use Thai Kitchen
5 large eggs
1/2 stick (4 tablespoons) butter, melted and cooled
1 teaspoon vanilla extract

1. Put a rack in the middle of the oven and preheat over to 350 degrees.

2. Whisk together mochiko, sugar, baking powder, and salt in a large bowl.

3. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Note that when you first open the coconut milk, it will be very thick. That’s the way quality coconut milk is because it forms a cream on top. Just pour that into the bowl first and mix it in with itself before adding the other ingredients.

4. Add coconut mixture to flour mixture, whisking until combined. Pour batter into ungreased baking pan, smoothing top.

6. Bake until top is golden and cake is beginning to pull away from sides of pan, about 1 1/2 hours. You won’t be able to tell if the cake is done by sticking a toothpick in it because it will always come out sticky – that’s the way mochiko cakes bake. When you cut the cake and look inside, you will see that it is a semi-clear cake that looks sticky, and that’s the way it should be.

7. Cool cake completely in pan on a rack. Cut cake into squares and enjoy!

Advertisements

4 responses to this post.

  1. Posted by John on June 28, 2011 at 10:43 am

    I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

    Reply

  2. […] Hawaiian Sweet-Rice-Flour Coconut Cake Recipe « Living the Wheat … […]

    Reply

  3. […] Hawaiian Sweet-Rice-Flour Coconut Cake Recipe « Living the Wheat … This cake recipe from Ruth Reichl's Gourmet Today is very tasty, and the finished product is very unusual if you've never worked with mochiko (sweet rice flour) before. But never fear! I will guide you through it with […]

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: