Name: Sweet Rice-Flour and Coconut Cake
Cook time: 15 min
Total time: 3 3/4 hr (includes cooling)
Yield: Makes 24 squares
Ingredients: 3 cups mochiko* (sweet rice flour; 1 lb); 2 1/2 cups sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 (14-oz) cans unsweetened coconut milk (not low-fat); 5 large eggs; 1/2 stick (1/4 cup) unsalted butter, melted and cooled; 1 teaspoon vanilla

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Butter Mochi

This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

Cooks' note:

Mochi keeps, covered and chilled, 3 days.

*Available at Asian markets and Uwajimaya (800-889-1928; uwajimaya.com).

Recipe notes

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