Mochi Cake: 3 cups mochiko, 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; Mix dry and wet ingredients separately, then combine. Bake at 350 in ungreased 9x13 inch pan for 90 minutes.
Ono Butter Mochi:1 lb mochiko sweet rice flour,2 1⁄2 cup white sugar,1 tsp baking powder,1⁄2 cup butter, melted,3 cup whole milk,5 egg,1 tsp vanilla extract 1 cup sweetened flaked coconut. Preheat the oven to 350 degrees F (175 degrees C). Grease a 13 x 9 inch baking dish. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients
Custard Mochi ... I had never seen a mochi recipe that separated into a layer of mochi, a layer of custard and then a glorious layer of crust (yes, I count a good crust as a layer!). Needless to say, I had to make it right away and I am so happy I did. It’s a pretty crazy recipe, it asks for 4 cups of milk and 4 eggs…but we are making custard! How did it turn out? Heavenly. Absolutely perfect.