Gluten Free Browned Butter Mochi Cake
This gluten free browned butter mochi cake delivers irresistible chewy, dense squares with crispy edges. It's a unique treat that's absolutely worth every bite.
Equipment
- 9x13-inch baking pan
- saucepan
Ingredients
- 1/2 cup Unsalted Butter
- 2 cups Mochiko Sweet Rice Flour
- 1 1/2 cups Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Fine Sea Salt
- 1 can Full-Fat Coconut Milk (13.5 oz)
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Sweetened Shredded Coconut
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a small saucepan, melt the butter over medium heat, swirling the pan occasionally. Continue cooking until the butter turns golden amber and smells nutty, about 5 minutes. Watch carefully to avoid burning. Remove from heat and let cool slightly.
- In a large bowl, whisk together the mochiko sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk together the coconut milk, eggs, browned butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until a smooth, pourable batter forms with no lumps.
- Fold in the sweetened shredded coconut until evenly distributed throughout the batter. Pour into the prepared pan and spread into an even layer.
- Bake for 50 to 60 minutes, until the top is golden brown and the edges pull slightly away from the sides of the pan. A toothpick inserted into the center should come out clean.
- Let the cake cool completely in the pan on a wire rack. Once cool, lift it out using the parchment overhang and slice into squares. The texture is best at room temperature, chewy and dense with crispy edges.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 38gProtein: 3gFat: 12g
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