It's a great feeling when you're experimenting, when you're throwing out the measuring cups and guesstimating approximates and the results are exactly what you'd want them to be.
Baking experiments are exciting. Rice flour is exciting. These mochi cake bars are exciting.
I'm enormously pleased with how these turned out. Chewy, very tender but not gummy. And the coconut is fantastic. It's making our house smell heavenly, tropical and heavenly.
I'm already thinking of variations. Maybe matcha, macadamia nuts, and white chocolate? Some coconut in there too?
Ingredients:
note* I wasn't kidding about the throwing out the measuring cups...so these measurements are approximations, though they are fairly accurate I believe.
1 1/4 cup rice flour (I like Mochiko brand--I used exactly half of one box)
1 teaspoon baking powder
1 cup chopped cherries
3/4 cup semi-sweet chocolate chips
1/2 cup sweetened shredded coconut
3/4 cup superfine sugar
3/4 stick of butter
2 eggs
3/4 cup of coconut cream
1 teaspoon vanilla
1. preheat oven to 350 F
2. grease an 11 x 8x 2 pan and fit it with parchment paper on the bottom of the pan
3. sift together the rice flour and baking powder, set aside
4. melt the butter and let it sit out for about 10 minutes (or until it isn't hot)
5. beat the eggs and sugar together for about 2-3 minutes with an electric mixer
6. add the melted butter and beat for another minute
7. add the coconut cream and vanilla, combine
8. fold in the rice flour carefully in 3 separate additions
9. fold in the cherries and chocolate chips. make sure to fold in very gently so that the cherries do not bleed all over the batter
10. pour the batter into the prepared pan
11. tap the pan on a hard surface to get rid of air bubbles
12. evenly spread the coconut over the top
13. bake for about 25-30 minutes
14. let cool completely
No comments:
Post a Comment