Ingredients:

  • 1 ½ cups mochiko (sweet rice flour) (180g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 can (13.5 oz) coconut milk (400ml)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Shredded coconut, toasted (optional)
  • Fresh berries (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line the baking pan with parchment paper, allowing some overhang for easy removal.
  3. In a large mixing bowl, combine mochiko, sugar, baking powder, and salt. Whisk thoroughly to combine.
  4. In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and mix until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top. Bake for 45 minutes or until the top is lightly golden and a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. Cut into squares and serve with optional toasted coconut and fresh berries.