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Hawaiian sweet-rice-flour coconut cake from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • coconut milk
  • sweet rice flour

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Notes about this recipe

  • Rutabaga on November 08, 2016

    This is my kind of mochi - rich and lightly chewy, but not a workout for the jaw. The coconut flavor is present but not overwhelming. I ended up overbaking it a little this time, but found that the crisp crust that developed over the top made an appealing contrast with the springy interior. This is a nice cake for snacking and eating out of hand, as it doesn't have the crumbly texture or delicacy of typical western-style cakes.

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