Red bean paste, lotus seed paste, black sesame paste etc., for filling (optional)
Large shredded coconut flakes, for topping (optional)
Instructions
Preheat oven to 350˚F. Grease two 8 inch cake pans with non-stick coconut oil spray.
In a large bowl, whisk together glutinous rice flour, baking powder, and sea salt.
In a separate bowl, whisk together coconut milk, maple syrup, and melted coconut oil.
Add wet ingredients into dry ingredients and mix until combined. The batter's consistency is perfect when it flows off a whisk or spatula in ribbons.
If using a filling, pour ¼ of batter into the bottom of each prepared pan. Spread evenly. If using filling, dot over batter. Pour ¼ more batter on top of filling and spread evenly. If not using any filling, distribute batter evenly between the two prepared pans. Sprinkle coconut flakes on top.
Bake for 45 to 50 minutes, until golden brown.
Cool in pans for a few minutes before turning out onto plate. It should fall out very easily. Use kitchen scissors for clean cuts.
Notes
*Some of you may know glutinous rice flour as Mochiko. I used the Thai Erawan Brand that comes in a clear bag. **Honey is not suitable for strict vegans
Recipe by Radiant Rachels at https://radiantrachels.com/baked-coconut-rice-cake/