Ingredients
Scale
- 2 cups Sweet Rice Flour (Mochiko)
- 1 cup Coconut Milk (full-fat)
- 1 cup Sugar (granulated or coconut sugar)
- 1 tablespoon Baking Powder
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 cup Shredded Coconut (toasted)
- 1 cup Fresh Fruit Additions (such as mango or pineapple)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine sweet rice flour, sugar, baking powder, and salt; whisk until blended.
- In another bowl, mix together coconut milk, eggs, and vanilla extract; whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in shredded coconut and fruity additions gently.
- Transfer the batter into a greased 9×9 inch baking dish and smooth the top.
- Bake for about 35 minutes or until golden brown.
- Allow the cake to cool in the pan for about 10 minutes before slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 26g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg