Many, many moons ago I went to a birthday party in Hawaii. It was a huge bash and the recipient of such an enormous party was a one-year old. I had never been to such a big birthday party, but I learned then that 1st birthdays are a big thing in Hawaii.
One of the desserts we had was a dense Filipino cake made with Sweet Rice Flour. I loved this cake! Sadly, at the time I couldn't find anyone who could give me the recipe.
Over the next few months, through a lot of questions to various people I was able to reproduce a cake similar to what I enjoyed in Hawaii.
This cake has been a family favorite. It is made with rice flour so it's great for those on a gluten-free diet.
Tonight one of our kids made it. It's super easy and if you like treats like mochi, you'll love this cake!
Sweet Rice Cake
1 cube butter, softened
1 1/2 cups sugar
2 cups coconut milk (full fat)
2 teaspoons baking powder
1 box Mochiko Sweet Rice Flour (16 oz)
Preheat oven to 350 degrees. Grease and flour 9 X 13 baking dish. Combine butter and sugar. Add eggs. Mix thoroughly. Pour in coconut milk. Blend. Add dry ingredients, mix until combined. Spread batter in 9 X 13 baking dish. Batter is thick. Bake 30-40 minutes, until toothpick inserted in center comes out clean. Sprinkle with powdered sugar.