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Ingredients
Dry Ingredients:
1 1b. or 1 box Mochiko Flour2 tsp. of Baking Powder1 cup of sugar (if you like it sweeter add 1 more cup)1/4 tsp of salt
Wet Ingredients:2 whole eggs plus 1 egg white2 (14 oz)cans of Low Fat Coconut Milk (unsweetened)1 tsp. of vanilla extract
How to make Coconut Baked Mochi Cake (Low Fat)
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! ;)
Author wummy
opensourcefood.com/people/wummy/recipes/coconut-baked-mochi-cake-low-fat
