- 4 oz unsalted butter melted
- 2 cups granulated white sugar
- 1 (12 oz) can evaporated milk
- 1 (13.5 oz) can coconut milk or coconut cream
- 1 tsp vanilla
- 4 large eggs
- 1 lb glutinous rice flour also known as mochiko sweet rice flour
- 2 tsp baking powder
Preheat oven to 350°F. Grease and line a 9 x 13 inch baking pan with parchment paper.
In a large bowl of stand mixer, mix butter and sugar until evenly combined. Add in evaporated milk, coconut milk, vanilla, eggs. Mix until evenly combined. Make sure to scrape down sides and bottom of bowl to make sure all ingredients are evenly incorporated.
Add in glutinous rice flour and baking powder. Mix on low speed until flour has been incorporated. Increase mixing speed to medium to beat batter until smooth.
Pour batter into prepared pan. Bake for about 60 minutes or until toothpick inserted comes out clean. Cake will initially rise quite high but will sink down and flatten once removed from the oven and given some time to cool. The cake may be wobbly when you first take it out of the oven; this is not an indication that the batter isn't cooked like with a traditional cake.
Allow cake to cool before cutting with a sharp knife and serving. Cake can be eaten warm or at room temperature. Keep cake at room temperature for up to 2 days.
- I used this mochiko sweet rice flour.*
- Sweet rice flour is key to creating the chewy mochi texture. It can't be substituted with regular rice flour.
- Cake is best stored at room temperature. When stored in the fridge it will lose some of its chewiness. Cake does need to be consumed within 2 days at room temperature.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).