Ingredients
16
16 servings
- •cooking spray
- •1 pound sweet rice flour (mochiko)
- •2 ½ cups white sugar
- •2 cups water
- •1 (14 ounce) can coconut milk
- •1 teaspoon vanilla extract
- •potato starch or kinako for rolling
Instructions
- Generously grease a 9x13-inch microwave-safe pan with cooking spray.
- Combine mochiko and sugar in a bowl. Add water, coconut milk, and vanilla; stir everything together until smooth. Pour batter into the prepared pan.
- Microwave on high for 18 minutes until cake is set. If the top center of the cake is still sticky, microwave in increments of 2 minutes until no longer sticky.
- Remove the pan from the microwave and set on a cooling rack. Cool for about 90 minutes.
- Cut cake into 16 pieces and roll in potato starch or kinako.
Nutritional Facts
Per 16 servings
- Calories: 271
- Carbohydrate: 55g
- Fat: 6g
- Fiber: 0g
- Protein: 3g
- Sugar: 32g
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