“The porter at my old address on Union street had a theory that bicycles were the harbinger of change: one might bicycle down a deserted/scary road whereas walking down it might not be a good idea. So the bicycle enables people to move into neighbourhoods they might not consider otherwise, and then the goods and services follow. I think there is a grain of truth to that theory.”
—Robert Wright
3 cups mochiko (sweet rice flour; 1 lb)
2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (14-oz) cans unsweetened coconut milk (not low-fat)
5 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 350°F.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
Above borrowed from: Epicurious – Sweet Rice-Flour and Coconut Cake
mmmm…Melt chocolate, any baking type, chips, bars, etc. in a double boiler. When melted pour in about equal part heavy whipping cream, stir in and drizzle over your piece of cake.
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