Chewy coconut mochi cake made with glutinous rice flour and coconut milk. Naturally gluten-free and crowd-pleasing.

Scale

16 oz glutinous rice flour

1 1/2 cups sugar

2 tsp baking powder

3 eggs

1 can coconut milk

1 cup milk

1/2 cup butter, melted

1 tsp vanilla

1 cup shredded coconut

Cook Mode Prevent your screen from going dark

1. Preheat oven 350°F. Grease baking dish.

2. Mix rice flour, sugar, baking powder.

3. Whisk eggs, coconut milk, milk, butter, vanilla.

4. Combine wet + dry.

5. Pour into dish; top with coconut.

6. Bake 55–60 mins until set.

7. Cool, slice.

Always use glutinous rice flour.

Toast coconut for extra crunch.

Freeze slices up to 2 months.