Ingredients
- 1 lb mochiko sweet rice flour: Mochiko is a type of glutinous rice flour used extensively in Asian desserts for its chewy texture.
- 2 1⁄2 cups sugar: Adds sweetness to balance the neutral flavor of the rice flour.
- 2 teaspoons baking powder: Helps the cake to rise and become fluffy.
- 1⁄2 cup butter or 1/2 cup margarine, melted: Adds richness and moisture; use butter for better flavor or margarine for a dairy-free alternative.
- 3 cups milk: Incorporates moisture and binds the mixture together. You can use any type of milk, including non-dairy options.
- 5 eggs, beaten: Acts as a binding agent, giving the cake structure and richness.
- 2 teaspoons lemon extract: Adds a bright, citrusy flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor complexity of the cake.
- 1 cup flaked coconut: Provides a sweet, nutty texture and tropical flavor.
Directions
- Preparation: Start by preheating your electric oven to 350°F (177°C). This ensures the oven reaches the right temperature for baking.
- Pan Preparation: Grease a 13 x 9 x 2-inch baking pan thoroughly. This size is ideal for the amount of batter and ensures even baking. Greasing the pan prevents the cake from sticking and makes it easier to remove after baking.
- Mix Dry Ingredients: In a large bowl, combine the mochiko sweet rice flour, sugar, and baking powder. Mixing these ingredients first ensures that the baking powder and sugar are evenly distributed throughout the flour, which is crucial for the texture and sweetness of the cake.
- Add Wet Ingredients: To the dry mix, add the melted butter (or margarine), milk, beaten eggs, lemon extract, and vanilla extract. Stir well until the mixture is smooth and free of lumps. This creates the cake batter with a rich, smooth consistency.
- Incorporate Coconut: Stir in the flaked coconut, which adds a lovely texture and tropical flavor to the cake. Ensure it’s evenly distributed throughout the batter.
- Baking: Pour the batter into the prepared pan, spreading it evenly. Place in the preheated oven and bake for 1 hour. The cake should rise and turn golden brown. The baking time ensures that the cake cooks thoroughly while developing a slightly crisp top.
- Cooling: After baking, allow the cake to cool in the pan. This is important as the cake continues to set and firm up during this time, making it easier to cut.
- Serving: Once cooled, cut the mochi cake into squares. It can be served as is or with a dusting of powdered sugar or a dollop of whipped cream for extra sweetness.
Enjoy your Mochi Cake, a chewy and delightful dessert that’s perfect for any occasion!
