Mochi Cake




Pre-heat the oven to 180°C.


Whisk together mochiko, sugar, baking powder, and salt in a large bowl.


In a separated bowl, whisk together coconut milk, eggs, butter, and vanilla.


Add coconut mixture to flour mixture, whisking until batter is combined.


Pour batter into an ungreased 33 by 22 cm baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 80 min.


Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving (we've cut larger rectangles cause of personal choice).