Nyangao

Ingredients:

• 450 g mochiko rice flour (about 3 cups)
• 2.5 cups of sugar
• 0.5 tsp coarse salt
• 4 large eggs, lightly beaten
• 3 cups whole milk
• 3 tablespoons unsalted butter, melted
• 0.5 tsp almond extract
• 1/4 cup toasted sweet coconut flakes
• 2 tablespoons toasted sliced ​​almonds

Preparation:

1. Preheat oven to 160°C. Spray a 22cm cake pan with cooking spray, line it with a circle of parchment paper, and place it on a baking sheet.
2. In a large bowl, whisk together the rice flour, sugar, and salt. In a separate bowl, beat the eggs, then whisk in the milk, butter, and almond extract. Gradually add the liquid mixture to the dry mixture and knead until smooth. Pour the batter into the prepared pan.
3. Bake for 25 minutes, then sprinkle with flaked coconut and sliced ​​almonds. Return the pan to the oven and bake until the cake is set and the top is starting to darken, another 35-40 minutes. Let cool completely in the pan.
4. Transfer the pie to a serving platter. Serve. Leftovers can be stored for 2-3 days in an airtight container or tightly wrapped in plastic wrap.