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Mochi cake is completely gluten free since it uses sweet rice flour instead of regular wheat flour. Perfectly sweet and almost fudgy, you’ll keep sneaking back to the pan for another piece. Coconut and vanilla add warm notes and a sweet aroma to each bite.
Chocolate mochi cake: Add 1/4 cup cocoa powder to the dry ingredients, then fold 1/2 cup of chocolate chips into the batter. Pineapple mochi cake: Add 1 cup of crushed pineapple to the wet ingredients. Using the parchment paper to line the baking dish will help you remove it from the pan easily.
Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and coconut milk. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don’t want to add a powdered flavoring.
Mix mochiko,salt, and baking powder together. Mix melted butter, sugar, eggs, and vanilla. Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl. Pour into a greased 9×13″ baking pan. Bake for one hour.
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