Mochi cake aka mochiko cake (餅粉ケーキ) is an amazingly simple cake that has the deliciously chewy texture of mochi. Typically in Hawaii, it's made using butter and coconut milk but I prefer the more simple version using canola oil and regular whole milk because I love spreading some jam on mine. I always keep mochiko (glutinous rice flour) in my pantry so it's an easy cake to make when I need a last minute dessert or snack to share with friends.
The only item you'll need that's not a regular cake ingredient is the glutinous rice flour (explained here in another mochi based dessert post). They're available in most Asian supermarkets and they're usually $1 a bag. I like to keep these stashed away in my pantry because they're so useful for Japanese desserts. Also it's perfect for when you need to bake something gluten free (despite the name there's zero gluten).
First, preheat the oven to 350°F. Then mix 2 eggs, 50g of sugar and 250ml (1 cup) of milk with a whisk.
Add 200g of glutinous rice flour and 1/2 tsp of baking powder and mix well. There's no fear of working the gluten like regular flour because there is no gluten. Lastly, mix in 50ml (3 tbsp + 1 tsp) of canola oil.
Pour the batter into a greased mold. I used two 4.5 inch rounds for a thicker cake but you can also use one 8 inch round cake pan. The batter will rise in the oven but will deflate when cooling so the height of the cake will generally be the same as pre-bake.
Bake for 40-50 minutes depending on the mold(s) you use. The tops should be a caramel color and crispy when done. Again, they'll deflate while cooling but don't worry they will still be delicious.
Take the cakes out of the mold and serve with some hot tea and jam.
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