Do you love all things gingerbread? Cookies, cakes, pudding, cheesecake, lattes, and the like? This gingerbread mochi has the perfect balance of spice and sweetness for the holiday season. Take a batch to take to your next party, but beware—you may just want to keep it all for yourself.
- 16 oz. mochiko (sweet rice flour)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 1 tsp. nutmeg
- 2 1/2 cups firmly packed light brown sugar
- 1/2 cup butter, melted and cooled
- 4 eggs
- 1 cup molasses
- 13 1/2 oz. can coconut milk
- 12 oz. can evaporated milk
- Cooking spray
In a medium bowl, mix brown sugar and butter. Beat in eggs and molasses. Add coconut milk and evaporated milk and blend well. Set aside.
In a large bowl, stir together mochiko, baking powder, salt, and spices.
Pour egg mixture into dry ingredients and mix thoroughly until smooth. Pour into 13-by-9-inch baking pan prepared with cooking spray. Bake 1 hour in preheated 350-degree oven.
Cool completely before cutting. Makes 48 pieces.