Not everyone can eat wheat. In fact, a growing number of people have become gluten-intolerant, which means their bodies are unable to process the gluten that is an essential part of wheat and other grains. But just because you can't eat conventional flour doesn't mean you should miss out on the fun of a cake on your birthday. Take this recipe, which was adapted from one originally tasted at the Fatty Crab Restaurant in New York City's Greenwich Village.
MALAYSIAN COCONUT/RICE CAKE
Oven temperature: 350 F
Preparation time: 1½ hours
Essential Equipment: 2 bowls (1 large)
2 half sheet pans, fitted with baking paper
DRY Ingredients
1 pound Mochiko Powder (fine rice flour)
3 Tablespoons Coconut Powder
3 Tablespoons Baking Powder
1 Tablespoon salt
WET Ingredients
8 Tablespoons soft sweet butter
2 Tablespoons vanilla
5 cups granulated sugar
10 whole eggs
2 cans coconut milk
1. Preheat oven. Prepare pan(s).
2. Mix together dry ingredients.
3. Mix together wet ingredients.
4. Pour the dry ingredients into the wet ingredients.
5. Spread batter evenly on prepared pans and bake.
6. Serve in two-bite squares or small diamonds.
Nancee b's notes: This is a very moist, dense, light cake. The crumb is so wet that the consistency resembles a fine polenta. At the restaurant a two bite square per person accompanies the check. Called Coconut Mochi Cake, it is a delightful, slightly sweet ending to a fine meal. Preferably mix the cake by a machine. Unsweetened coconut minced finely can be substituted for coconut powder. The batter will be very liquid. Test tilt of oven with a level before baking. If using only a half recipe, bake in two 11 inch jelly roll pans. They will take less than one hour to bake.
1 pound Mochiko Powder (fine rice flour)
3 Tablespoons Coconut Powder
3 Tablespoons Baking Powder
1 Tablespoon salt
WET Ingredients
8 Tablespoons soft sweet butter
2 Tablespoons vanilla
5 cups granulated sugar
10 whole eggs
2 cans coconut milk
1. Preheat oven. Prepare pan(s).
2. Mix together dry ingredients.
3. Mix together wet ingredients.
4. Pour the dry ingredients into the wet ingredients.
5. Spread batter evenly on prepared pans and bake.
6. Serve in two-bite squares or small diamonds.
Nancee b's notes: This is a very moist, dense, light cake. The crumb is so wet that the consistency resembles a fine polenta. At the restaurant a two bite square per person accompanies the check. Called Coconut Mochi Cake, it is a delightful, slightly sweet ending to a fine meal. Preferably mix the cake by a machine. Unsweetened coconut minced finely can be substituted for coconut powder. The batter will be very liquid. Test tilt of oven with a level before baking. If using only a half recipe, bake in two 11 inch jelly roll pans. They will take less than one hour to bake.
c.Nancy Bookman Hoffman
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