Best 5 Mochi Cake Recipes
Mochi cake, a sweet and chewy Japanese dessert, is a delightful treat that has become increasingly popular worldwide. Made with glutinous rice flour, sugar, and water, mochi cake boasts a unique texture that sets it apart from traditional cakes. Steamed until tender, then pounded and kneaded, the mochi dough is transformed into a smooth and pliable mass. With its delicate flavor and soft, yet firm texture, mochi cake is often enjoyed on its own or as a base for various toppings such as sweet red bean paste, fresh fruits, or ice cream. This versatile dessert can be prepared in a variety of ways, ranging from simple and traditional to creative and modern, making it a perfect choice for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
- Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
LEMON MOCHI CAKE
I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.
Provided by thecookingwimp
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g
RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It's typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it's hard to overbake. For the glaze, matcha powder is combined with confectioners' sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Provided by Alexa Weibel
Categories cakes, dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
- Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
- Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
- Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
- Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
- Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.
CAROL'S MOCHI CAKE
This is a sweet dessert. It uses sweet rice flour or mochiko. Although it is baked like a cake it's texture is sweet and sticky.
Provided by Amy in Hawaii
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream together 3 cups sugar and 1/2 cup butter.
- Blend in the remaining ingredients.
- Pour into greased 9"x13" pan. Bake in 350 degree oven for one hour. Cool.
- Cut into squares with a plastic knife.
Nutrition Facts : Calories 533.2, Fat 13.1, SaturatedFat 7.4, Cholesterol 102.2, Sodium 155.1, Carbohydrate 96.5, Fiber 1.3, Sugar 50.2, Protein 8
Tips:
- Choose the right glutinous rice flour: Sweet rice flour, also known as glutinous rice flour, is the key ingredient in mochi cakes. Make sure to use a high-quality flour that is finely ground and has a smooth texture.
- Soak the rice flour properly: Soaking the rice flour in water helps to soften it and make it easier to work with. Be sure to soak the flour for the full amount of time specified in the recipe.
- Use a steamer or rice cooker: Steaming is the traditional method for cooking mochi cakes. If you don't have a bamboo steamer, you can use a steamer basket in a pot or a rice cooker.
- Don't overcook the mochi cake: Mochi cakes should be cooked until they are just set. Overcooking will make them tough and chewy.
- Let the mochi cake cool completely before slicing: Mochi cakes are very sticky when they are hot. Let them cool completely before slicing, or they will fall apart.
Conclusion:
Mochi cakes are a delicious and versatile treat that can be enjoyed in many different ways. With their chewy texture and sweet flavor, they are a popular dessert in many Asian countries. If you're looking for a unique and tasty snack, give mochi cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #healthy #desserts #fruit #rice #asian #cakes #dietary #low-sodium #low-in-something #tropical-fruit #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love