Mochi Cake Recipe

Mochi. It’s a funny word. And if you aren’t Asian, then you have probably never heard of it and it sounds like a name for a puppy or some kind of itch. If you are Asian, then you wouldn’t bat your eye at eating rice and/or beans for dessert and you know that mochi is a yummy Japanese dessert made out of a special sweet sticky rice.  Combined with large doses of sugar, coconut milk and butter, it turns into a heavenly cake.   Dense, chewy, crunchy around the edges and so good.   Totally worth the calories.  This recipe is from one of my former roommates:

Mochi Cake:

Ingredients:

• 3 cups (or 1lb) of mochiko (mochiko is mochi made into a fine flour. You can get it at Asian markets and it comes in a box like this)
• 2 1/2 cups of sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 (14oz) cans unsweetened coconut milk
• 5 large eggs
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1 tsp vanilla extract

Preheat oven at 350 degrees.

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 9×13″ baking pan, smoothing top, and bake until top is golden brown and cake begins to pull away from the sides of the pan, about 1 1/2 hours. Cool cake completely.

*Other variations include adding red bean or walnuts on top of the mixture before sticking into the oven.

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tagged as: cake, mochi, mochi cake, recipe