Butter Mochi Cake with Salted Coconut Cream

How to make Butter Mochi Cake with Salted Coconut Cream Recipe - Carte Blanche Recipe From Jessie Aron at Portland, OR

Makes 18 Squares

CAKE:
3 cups (454g) Mochiko rice flour
2 ½ cups (479g) sugar
2 tsp (8g) baking powder
½ tsp salt
2 cups (473ml) coconut milk or coconut cream, preferably the Aroy-D
brand
5 large eggs
½ cup (115g) salted butter, melted
½ tsp almond extract
½ tsp vanilla extract

SALTY SWEET COCONUT CREAM:
2 cups (473ml) coconut milk or coconut cream
2 tbsp (24g) sugar, plus more to taste
1 ½ tsp (8g) salt
1 pandan leaf, fresh or frozen and tied in a knot to release aroma (optional)
1 to 2 cups (180 to 360g) of your favorite fresh berries (if berries aren’t in season, any stone fruit will do)

Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease a 13 by 9-inch (33 by 23cm) pan.

To make the cake, whisk together the rice flour, sugar, baking powder and salt in a large bowl.

In another bowl, whisk together the coconut milk, eggs, melted butter, almond extract and vanilla extract. Add the wet mixture to the dry mixture, whisking or beating with an electric hand mixer on low until the batter is fully incorporated.

Pour the batter into the baking pan and smooth the top. Bake for about 1 ½ hours, until golden brown and the cake begins to pull away from the sides of the pan. Check after 1 hour for doneness. Allow the cake to cool on a rack. Cut the cake into squares.

To make the coconut cream, combine the coconut milk, sugar, salt and pandan leaf in a small saucepan and bring to a simmer over medium-low heat. Be careful to not boil over the coconut milk. Simmer for 15 to 20 minutes, uncovered, until it coats the back of a spoon. Remove the pandan leaf. Taste the sauce and adjust the levels of salt and sugar to your liking. The taste should be similar to a thin salted caramel sauce. Set aside and let cool.

Add 1 tablespoon (15ml) of the salty sweet coconut cream in the center of a plate. Position a square of mochi cake on top of the sauce and generously ladle more salty sweet coconut cream over the top of the cake. Finish with fresh berries.

Butter Mochi Cake with Salted Coconut Cream