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.
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 »
You'll also love
daniel agbugbatey
[email protected]This mochi cake was easy to make and it turned out great! I would definitely recommend this recipe.
Forida Bagom
[email protected]I'm not a big fan of mochi cake, but this recipe was surprisingly good. The texture was soft and chewy, and the flavor was not too sweet.
Mr Cowan
[email protected]This mochi cake was a bit more work than I expected, but it was worth it. The texture was amazing and the flavor was delicious.
goffi gagaa
[email protected]I followed the recipe exactly but my mochi cake didn't turn out as well as I hoped. The texture was a bit dense and the flavor was bland.
ruh voice
[email protected]This mochi cake was a bit too sweet for my taste, but the texture was perfect.
ebra Noor
[email protected]I've made this mochi cake several times and it always turns out great. It's so easy to make and it's always a hit with my family and friends.
ashok bhujel
[email protected]This is the best mochi cake I've ever had! The texture is amazing, and the flavor is so rich and delicious.
Jaden Mokwena
[email protected]I made this mochi cake for a party and it was a huge hit! Everyone loved it. It was so moist and flavorful, and the texture was perfect.
suresh Lumba
[email protected]This mochi cake was so delicious and easy to make! I followed the recipe exactly and it turned out perfectly. The texture was soft and chewy, and the flavor was amazing. I will definitely be making this again.