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- 2 cups glutinous rice flour (mochiko)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter (or coconut oil for a dairy-free option)
- Optional: ½ cup chocolate chips or fruit (like blueberries or strawberries)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, sugar, and baking powder until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, eggs, vanilla extract, and melted butter until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
- Add Optional Ingredients: If you’re using chocolate chips or fruit, fold them into the batter at this point.
- Pour into Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice the mochi cake into squares and enjoy! It can be served warm or at room temperature.
Notes
- Storage: Store any leftover mochi cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Serving Suggestions: This cake pairs wonderfully with a cup of green tea or can be topped with a scoop of ice cream for a decadent dessert.
- Flavor Variations: Experiment with different flavors by adding matcha powder, coconut flakes, or even a swirl of red bean paste.
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Mochi Cake Recipe
This mochi cake recipe combines the unique chewy texture of mochi with a delightful sweetness, creating a dessert that is both comforting and indulgent. Perfect for any occasion, this cake is simple to make and sure to impress your friends and family.
Ingredients
- 2 cups glutinous rice flour mochiko
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup melted butter or coconut oil for a dairy-free option
- Optional: ½ cup chocolate chips or fruit like blueberries or strawberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, sugar, and baking powder until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, eggs, vanilla extract, and melted butter until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
- Add Optional Ingredients: If you’re using chocolate chips or fruit, fold them into the batter at this point.
- Pour into Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice the mochi cake into squares and enjoy! It can be served warm or at room temperature.
Notes
- Storage: Store any leftover mochi cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Serving Suggestions: This cake pairs wonderfully with a cup of green tea or can be topped with a scoop of ice cream for a decadent dessert.
- Flavor Variations: Experiment with different flavors by adding matcha powder, coconut flakes, or even a swirl of red bean paste.
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