Just Desserts: Hawaiian Mochi Cake

While walking around Japantown in San Francisco, I came across an interesting looking dessert at the counter. It was Hawaiian Mochi Cake, according to the cafe. The cake has an interesting texture, with a crisp brownie top and a mochi middle. For those unfamiliar with mochi, it is a Japanese rice cake made of glutinous rice-very tasty.

The cake has a light coconut flavor and is not too sweet. However, it is very dense so a small square will certainly satisfy any sweet tooth.

The sweet rice flour the recipe calls for is on the expensive side and finding the unsweetened coconut milk was slightly difficult, but the effort is very worth it.

A few notes on this recipe: it is from Epicurious, but I've added a few clarifying notes and additions of my own.

Prep time: 25 minutes

Cook time: 1 hour, 20 minutes

Baking tip: Don't be alarmed when during baking the top bubbles up. Once you take it out and start cooling it will settle. The baking time could vary (I used a glass pan and have a gas oven). It's important to keep an eye out on the cake to be sure not to over-bake.

Ingredients:

· 3 cups sweet rice flour

· 2 1/2 cups sugar

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 2 (13.5-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

Put oven rack in middle position and preheat oven to 350°F.

To melt butter, cut the 1/2 stick into small cubes and heat in short time increments. I found 3-4 times for about 15 seconds does the trick.

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 glass baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 hours and 15 minutes. Cool cake completely in pan on a rack, about 2 hours.

For left overs, cover with clear wrap and refrigerate.