Best 6 Mochiko Cake Recipes
Mochiko cake, also known as mochi cake, is a delectable Japanese dessert that combines the soft, chewy texture of mochi with the rich flavor of cake. It is a popular treat enjoyed by people of all ages and is often served during celebrations and special occasions. If you're looking for the perfect recipe to create this delightful dessert, you've come to the right place. Here, we'll guide you through the process of selecting the best recipe and provide you with tips and tricks to ensure your mochiko cake turns out perfectly every time.
Let's cook with our recipes!
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
MOCHIKO AN "CAKE"
****Please Note: The texture of this confection is more like mochi and not very much like cake.**** Another recipe from a friend...this is really a different an and mochi combination. The an is mixed right into the mochiko and it makes for a really nice flavor. The texture is really gooey, just like mochi should be!
Provided by Akikobay
Categories Dessert
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients.
- Pour into 9 x 13 pan and smooth the top with a wet spatula.
- Bake at 350 degrees for 1 hour and 30 minutes.
- Cool and cut into small squares.
- Refrigerate any remaining.
- (Use a microwave to reheat and soften before serving after refrigeration).
Nutrition Facts : Calories 143.8, Fat 4.4, SaturatedFat 3.5, Cholesterol 3.2, Sodium 65.8, Carbohydrate 24.1, Fiber 0.9, Sugar 7.4, Protein 2.4
MOCHIKO CAKE
Make and share this Mochiko Cake recipe from Food.com.
Provided by mauilisa
Categories Dessert
Time 1h15m
Yield 24 2-inch squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine flour, sugar and baking powder; set aside.
- Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well.
- Pour into greased 9 x 13-inch baking pan.
- Sprinkle sesame seeds evenly on top.
- Bake for 1 hour.
Nutrition Facts : Calories 234, Fat 8.6, SaturatedFat 5.7, Cholesterol 54.2, Sodium 89.2, Carbohydrate 37.2, Fiber 0.5, Sugar 21, Protein 2.8
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
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
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tips:
- Use fresh ingredients for the best flavor and texture.
- Make sure your mochiko flour is fresh. If it's been sitting in your pantry for a while, it may not produce the same results.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a well-greased pan to prevent sticking.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Mochi cake is a delicious and unique dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. With a little practice, you'll be able to make mochi cake that's just as good as anything you'd find in a bakery. So what are you waiting for? Give it a try today!
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