Sweet Rice Flour And Coconut Cake Recipes

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SWEET RICE-FLOUR AND COCONUT CAKE

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.

Provided by Rachel Laudan

Categories     Cake     Rice     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 squares

Number Of Ingredients 8



Sweet Rice-Flour and Coconut Cake image

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
  • Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.

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

SWEET RICE CAKE (BIBINGKANG MALAGKIT)

This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.

Provided by Amy in Hawaii

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11



Sweet Rice Cake (Bibingkang Malagkit) image

Steps:

  • Soak rice in 3 1/2 cups water overnight.
  • Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
  • Line a 9x13x2 inch pan with foil greased with butter.
  • Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
  • Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
  • Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
  • Stir in flour mixture and whisk until sauce has thickened and is smooth.
  • Spread over rice evenly.
  • Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
  • Let cool at room temperature until firm and cut into pieces with a plastic knife.
  • I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

3 cups sweet rice
1 1/2 cups water
3 cups coconut milk
1 1/2 cups sugar
3/4 teaspoon salt
2/3 cup dark brown sugar
1/4 cup evaporated milk
2/3 cup milk
1 tablespoon unsalted butter
3 tablespoons flour
4 tablespoons water

BIBINGKA (SWEET RICE FLOUR)

Made with Mochiko (sweet rice flour) and coconut milk. This is one of my favorite Filipino desserts that I had growing up. Pieces of this dessert are like eating Pringles...you can't eat just one.

Provided by Chef Kimchee

Categories     Dessert

Time 45m

Yield 24 pieces

Number Of Ingredients 10



Bibingka (Sweet Rice Flour) image

Steps:

  • Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
  • Cream the butter, sugar and eggs in a bowl.
  • Add remaining ingredients and blend well.
  • Pour into glass dish and bake for 40-50 minutes.
  • Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
  • (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

Nutrition Facts : Calories 234.9, Fat 10.1, SaturatedFat 6.8, Cholesterol 49.8, Sodium 92.2, Carbohydrate 33.8, Fiber 0.8, Sugar 17.8, Protein 3

16 ounces mochiko sweet rice flour (1 box)
1/2 cup butter (1 stick)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
14 ounces coconut milk (1 can)
1/2 cup shredded coconut (optional)

PALITAW (SWEET RICE CAKES)

This sticky, chewy dessert is very easy to make and can also be served as a snack.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 10

Number Of Ingredients 7



Palitaw (Sweet Rice Cakes) image

Steps:

  • Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
  • Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
  • Bring a large pot of water to a boil.
  • Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g

1 cup glutinous rice flour (malagkit)
½ cup white sugar
½ cup water
½ cup white sugar
2 tablespoons sesame seeds
4 ounces grated coconut
1 teaspoon salt

MOCHI CAKE, ANY WAY YOU WANT IT

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.

Provided by Anna Stockwell

Categories     Butter     Egg     Coconut     Wheat/Gluten-Free     Dessert     Dairy Free

Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes

Number Of Ingredients 11



Mochi Cake, Any Way You Want It image

Steps:

  • Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
  • Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
  • Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
  • Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼-⅓ cup unsweetened shredded coconut or sesame seeds

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY

This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 2h10m

Yield 8 servings

Number Of Ingredients 14



Strawberry Matcha Mochi Butter Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
  • Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
  • In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
  • Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
  • Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
  • Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
  • Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
  • Pour the glaze over the cake and spread to cover evenly.
  • Cut the cake into 8 pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams

unsalted butter, for greasing
1 box sweet rice flour
2 ½ cups granulated sugar
2 tablespoons matcha powder
1 tablespoon baking powder
¼ teaspoon kosher salt
1 can unsweetened full fat coconut milk
1 can evaporated milk
5 large eggs, room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1 package freeze-dried strawberry
2 cups powdered sugar
3 tablespoons milk, of choice

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