Ingredients
1/4 teaspoon salt
1 box mochiko
1 cup sugar
1 teaspoon vanilla extract
2 whole eggs
28 ounces low fat coconut milk
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Electric mochi pounder — authentic pounded mochi rice cakes
Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Electric mochi pounder — authentic pounded mochi rice cakes
Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Preheat Oven: 350 degrees Mix together dry ingredients in one bowl and mix wet ingredients in another. Slowly pour wet ingredients into the dry and mix well. Pour batter into a 13x9 ungreased pan Bake in the oven for 1 1/2 hours or until the sides of the cake start pulling away from the pan. Enjoy! p.s. the regular version is extremely high in fat and sugar which is delicious, but that's if you don't mind your stomach looking mochi-esque! ;)