Step 1: Ingredients
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
1 14 oz cans of coconut milk - not lowfat
1 12 oz can evaporated milk
7 tablespoons instant coffee granules (I used decaf, but you can use regular coffee)
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled
1 tablespoon vanilla extract
Step 2: Method
In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.
In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, evaporated milk, coffee granules, vanilla extract and melted butter. Mix to blend until coffee granules are almost all dissolved.
Step 3: Method
Step 4: Method
Bake for 90 minutes, until top is dark brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store coffee mochi cake for three days, covered.