This is a very delicious dessert made using mochiko flour (a rice flour, which is gluten free). While it is not a traditional mochi, it is named so because of the flour.
Total Time
1hr 30min
5.0
1 Rating
Author: Cooking and Crafting
Servings:
12
Ingredients
•
3
cups
Mochiko Sweet Rice Flour
•
1/3
cup
Butter
, softened
•
2 1/4
cups
Granulated Sugar
•
4
Eggland's Best Classic Eggs
•
2
tsp
Baking Powder
•
1
tsp
Vanilla Extract
•
12
fl oz
Evaporated Milk
•
to taste
Water
•
13.5
fl oz
Coconut Milk
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Cream together the Butter (1/3 cup) and Granulated Sugar (2 1/4 cups) in a mixing bowl. Pour the Evaporated Milk (12 fl oz) into a large measuring cup, and add Water (to taste) to the cup to equal 2 cups of liquid.
3.
Pour liquid into creamed butter mixture along with Mochiko Sweet Rice Flour (3 cups), Eggland's Best Classic Eggs (4), Baking Powder (2 tsp), Vanilla Extract (1 tsp) and Coconut Milk (13.5 fl oz). Stir well.
4.
Pour into a lightly greased 9x13 inch pan, and bake for 1 hour.
5.
Allow it to cool, before cutting and serving. Enjoy!
Nutrition Per Serving
CALORIES
462
FAT
16.1 g
PROTEIN
7.3 g
CARBS
71.8 g
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