There was a description of comparison that I learned from a Japanese children's book. When something is delicious, you may say, "It's so yummy in my mouth that my blushing cheeks dropped!"
That is exactly the description I would use for this gluten-free cake. My friends are divided into two groups when tasting it: those who like the gummy chewy center and those who like the savory sweet crust, so I chose to bake it in muffin pans and it turn out perfectly fine to fill two muffin pans.
If you like berries and would want the cake to be more colorful, just drop and distribute one half-pint container of either raspberries, blueberries, or blackberries. One thing I noticed, the berries are better toned when frozen before use.
Step 1: Prepare the Ingredients
Have these at the ready:
2-14 oz cans of coconut milk
2 1/2 cups cane sugar
1 box mochiko powder
2 teaspoons aluminum-free baking powder
1/4 teaspoon coarse kosher salt
1 teaspoon pure vanilla
1/2 stick butter, melted in the microwave for 45 seconds
1 half-pint berries, frozen at least overnight
Step 2: Pick Your Weapons
Then prep these:
1. Your favorite mixing bowl that doesn't scratch at whisking and is big enough to hold the batter (4-5 quarts' capacity is fine)
2. A whisk that is comfortable to use with either hands (you will need the use of both hands -- not at the same time together -- because one hand only will tire you)
3. A teaspoon measuring spoon
4. A ramekin to melt the butter in
5. Two dozen-size muffin pans
6. A can opener for the coconut milk
7. A baking spray or a brush to grease the pan (then add butter for greasing)
8. A nice smile on your face (it helps to think of good things when baking for people you will share with)
9. A small offset spatula
Step 3: Turn on the Oven
Preheat oven to 350 Fahrenheit and grease pans with baking spray or softened butter.
Step 4: Whisk, Stir, Switch, Whisk, Stir
Into the mixing bowl, pour:
One whole can of coconut milk
All the sugar
Whisk until sugar is dissolved.
Then, pour in:
One whole box of mochiko powder
Stir until you see only a few little lumps.
Switch hand if you get tired.
Almost there, pour in:
The second can of coconut milk
Whisk gently just to blend. You will see the lumps disappear.
Last, pour in:
Stir from edge to center, repeat until uniform color.
Step 5: Get the Cakes in the Oven and Flavor
Pour and distribute batter into the muffin pans. Fill each groove only 5 mm under the rim -- just not at all full. Top with your favorite berries -- better yet, you may combine two (or three, or four) berries.
By this time, your oven is ready. Bake the cakes for 30 minutes, and then switch (left to right, back to front). Bake 5 more minutes. Take them all out of the oven immediately. Set aside to cool for 15 minutes.
Use a spatula to loosen the edges and scoop cake out. Cool cakes on cookie racks until warm enough to enjoy -- no utensils are necessary, little kids will show it to you -- just use your hands. The cakes are good at room temperature, too and remember, your friends are still wondering when you'll be bringing in your goodies.
P.S. The other picture shows how they are with frozen blueberries.