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15 minutes
20 minutes
125 minutes
- 1 pound sweet rice flour (mochiko)
- 2.5 cups white sugar
- 2 cups water
- 1 (14 ounce) can coconut milk
- potato starch or kinako for rolling
- Thoroughly coat a 9x13-inch microwave-safe pan with cooking spray.
- In a bowl, mix mochiko and sugar. Stir in water, coconut milk, and vanilla until smooth. Pour batter into the prepared pan.
- Microwave on high for 18 minutes until cake is firm. If the center of the cake is sticky, microwave in 2-minute intervals until set.
- Allow the pan to cool on a rack at room temperature for 90 minutes after removing it from the microwave.
- Cut the cake into 16 equal pieces and coat each piece in potato starch or kinako.
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