Mochi Ice Cream Cake

Ingredients:

• 1 cup whole milk
• 1 can (190 g) unsweetened coconut milk (about 3/4 cup)
• 2 large eggs at room temperature
• 4 tablespoons unsalted butter, melt and let cool
• 0.5 tsp vanilla paste or extract
• 1 cup of sugar
• 220 g (1 cup) sweet rice flour
• 0.5 tsp baking powder
• 1 teaspoon coarse salt
• 3/4 cup sweet coconut flakes
• 2 cups softened green tea ice cream

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) metal baking pan with cooking spray. Line with parchment paper, leaving a 2-inch (5 cm) overhang on the long sides.
2. In a large bowl, combine whole milk, coconut milk, eggs, oil, and vanilla extract. Stir in sugar. Sift rice flour, baking powder, and salt into a bowl. Knead until smooth. Fold in the coconut flakes. Transfer the batter to the prepared baking pan.
3. Bake until a tester inserted into the center of the cake comes out clean and the edges are golden brown, about 50 minutes. The cake will jiggle and rise slightly in spots, but will level out as it cools. Let cool completely in the pan on a wire rack.
4. Using the parchment, transfer the cake to a cutting board. Cut it in half crosswise. Transfer to a rimmed baking sheet and freeze until cool to the touch, about 30 minutes.
5. Turn one slice of cake over so the bottom side is facing up. This will be the bottom layer of the cake. Using a small offset spatula, spread the softened ice cream into an even layer over the cake. Freeze until the ice cream is slightly firm but still tacky to the touch, about 30 minutes.
6. Remove the baking sheet with the bottom layer from the freezer. Place the top layer on a layer of semi-frozen ice cream. Freeze until the ice cream is completely set and the cake is slightly frozen, about 1 hour. Remove the ice cream cake from the baking sheet, place it on a cutting board, and cut into 16 squares.