Victor's Non-Dairy Hawaiian Coconut Mochi Cake

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup non-dairy milk
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch (20-cm) round cake pan.
2. In a medium bowl, whisk together glutinous rice flour, non-dairy milk, sugar, baking powder, and salt.
3. Stir in coconut milk, shredded coconut, and vanilla extract until the batter is smooth.
4. Pour the batter into the prepared cake pan and spread it evenly.
5. Bake for 25 to 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool before serving.

Interesting Facts

• Mochi is a type of Japanese rice cake made from glutinous rice flour.
• Non-dairy milks are a great alternative for those who are intolerant or allergic to dairy.
• Coconut milk is a popular ingredient in many Hawaiian dishes.
• Shredded coconut is a tasty, crunchy topping for many desserts.