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If you’ve never had mochiko cake before, it is a dense coconut cake made with sweet rice flour or mochiko. For anyone who has celiac disease, this is definitely a great cake for you to try out. It’s almost like a pound cake, but flavored like coconut. Definitely give it a spin at your next party!
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.
Butter Mochi is a Hawaiian dessert made with coconut and butter in a rice flour base. Sticky, soft and coconutty and buttery. I can compare the texture to Tikoy and Cassava Cake but the taste is more on the coconut side. This recipe has added coconut flakes that toasts as you bake it. Toated coconut on top and sticky rice base.
It is 2 cups, which is 16 oz. or the equivalent of one box of Koda Farms Mochiko (the blue star box). I’ve made the correction on my recipe, thank you for noticing the error! Whoa, a pound of Mochiko flour is only 2 cups? Wow! That’s half the volume for the same weight of wheat cake flour. At least now I know to keep this in mind when buying it.
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