- 1/ 3 cup sugar
- 1/ 4 cup apple sauce
- 3/ 4 cup full-fat coconut milk
- 1/ 2 teaspoon vanilla extract
- 1 cup sweet rice flour
- 3/ 4 teaspoon baking powder
Preheat oven to 350°F. Grease an 8×6" pyrex dish and set aside.
In a large mixing bowl, combine sugar, applesauce, coconut milk, and vanilla. Use a sieve to sift in the flour and baking powder, then mix until well combined.
Your batter will likely have lumps of flour in it, so pour some batter in the sieve and use a spatula or spoon to press the batter down, smoothing out any clumps. Repeat with remaining batter.
Tap the pan on the countertop a few times to release air bubbles from the batter. Bake in oven for 1 hour, then poke with a toothpick and if the toothpick comes out clean or with just a few crumbs, the cake is done. If it is still very sticky inside, continue to bake and check every 5 minutes. Make sure the edges don't burn.
Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature.