My hubby has a sweet tooth. Whenever he sees deserts his eyes sparkle like he saw me for the first time, 22 years ago. All of my old friends always tell me that there are two things which will never change. One is the way my hubby looks at me and the other is the way he looks at the desserts.
So, since I figured out that he can’t give up on eating sweets I decided to compromise. Instead of using flour all the time I started to use rice flour, brown rice flour, or sweet rice flour, and honey or natural cane sugar instead of refined sugar.
Mochiko flour, also called sweet rice flour, is flour made from mochi rice and since mochiko flour is starchy but really doesn’t contain gluten, it can be a good flour substitute for people who can’t have gluten. I often make baked goods with mochiko flour and I recently found a recipe from the Whole Foods website. I modified them and made less sweet. If I bake again I would add some dried fruits and nuts. It will give some more textures and flavors.
If you can’t find Mochiko flour you can use regular sweet rice flour.
Coconut Mochiko Cake
3 cups Mochiko flour, or sweet rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup natural cane sugar
3 cups coconut milk
1 tablespoon orange zest
dried fruits (optional)
Preheat oven at 375 F and spray oil on a 9×13 inch baking pan.
In a bowl, mix mochiko flour or sweet rice flour with baking soda and baking powder. Set aside.
In an another bowl, crack three eggs and add sugar. Mix well.
Add coconut milk to the egg mixture.
Then add orange zest and mix.
Pour the mochiko flour mixture to the egg mixture.
Mix them thoroughly.
Pour the batter in a 9×13 inch prepared baking pan.
Pop in the preheated oven and bake for about 50 minutes.
Let it cool and cut into your desired size. You can freeze them if you want. Whenever I bake I usually make two batches and freeze them. It will be a good carry-out snack.
Next time, I will share my favorite mochiko cake recipe. Stay tuned…