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:
- 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.