Victor's Non-Dairy Hawaiian Coconut Mochi Cake
Prepare ½ can of unsweetened condensed milk.
Recipe Summary Victor's Non-Dairy Hawaiian Coconut Mochi Cake
Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste! Custom made by my amazing father for my milk allergy.Ingredients | Mochi Rice Dough Recipe3 cups almond milk2 ½ cups white sugar5 eggs, beaten½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted1 teaspoon vanilla extract2 teaspoons baking powder3 ½ cups sweet rice flour (mochiko)1 ½ cups coconut flakes (such as Baker's Angel Flake®)DirectionsBeat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.Info | Mochi Rice Dough Recipeprep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 12 Yield: 12 squares
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