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Mission Fig Mochi Cake

This cake is the perfect harmony between mochi and butter, with ingredients identical to the Filipino cake, bibingka. Another bonus? It’s gluten-free! 

Mission Fig Mochi Cake
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 cup mochiko (glutinous/sweet rice flour)
  2. 4 ts baking powder
  3. 1 1/2 - 2 cups sugar (as desired)
  4. 4 large eggs
  5. 1/2 cup or 114 g butter, melted
  6. 12 oz coconut milk
  7. 12 oz evaporated milk
  8. 2 ts vanilla extract
  9. 8 mission figs, sliced
Instructions
  1. Combine rice dry ingredients: flour, baking powder, and sugar in large mixing bowl, Mix well.
  2. Whisk all wet ingredients: eggs, butter, coconut milk, evaporated milk, and vanilla extract in a smaller mixing bowl.
  3. Pour wet contents slowly into larger bowl. Whisk thoroughly, until batter is smooth.
  4. Grease a 9x13 pan or whatever vessels of your choice. Pour contents into greased pans and bake for 45 minutes.
  5. Take baking dish out after 45 minutes. Cover sparsely with figs and return to oven to bake for another 15 minutes or until top has turned golden-brown and toothpick inserted into the center comes out clean.
Notes
  1. Do not worry about over-mixing. Since we are not using wheat flour (which has gluten), mixing will not cause cake to stiffen.
Adapted from The Lucky Peach
Adapted from The Lucky Peach
Little Tomato http://littletomatoblog.com/

 

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