Chocolate-Cardamom Mochi Cake with Brown Butter Coconut Crust

Ingredients

• sweet rice flour2 cups
• granulated sugar1 cup
• baking powder1 tsp
• salt1/2 tsp
• eggs3
• coconut milk1 1/2 cups
• unsalted butter, browned and cooled slightly1/2 cup
• vanilla extract1 tsp
• ground cardamom1 tsp
• cocoa powder2 tbsp
• unsweetened shredded coconut1/2 cup
• dark chocolate, chopped1/3 cup

Method

1. 1Heat the oven to 350°F and grease an 8-inch square pan.
2. 2In a bowl, whisk the sweet rice flour, sugar, baking powder, salt, cardamom, and cocoa powder.
3. 3In another bowl, whisk the eggs, coconut milk, browned butter, and vanilla until smooth.
4. 4Pour the wet mixture into the dry ingredients and stir until fully combined.
5. 5Fold in the shredded coconut and chopped chocolate.
6. 6Spread the batter into the prepared pan and bake until the center is set and the top is lightly crackled, about 35 to 40 minutes.
7. 7Cool before slicing so the texture firms into clean, chewy squares.

Tips

• Let the browned butter cool a little before mixing so it does not scramble the eggs.
• For neat slices, chill the cake for 20 minutes before cutting.
• A dusting of cocoa or toasted coconut is a nice finish.

Nutrition