Mochi Cake Recipe
Mochi Cake Recipe
Table of Contents
Mochi Cake Recipe
Mochi cake is a delightful fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of cake. This mochi cake recipe is not only simple to follow but also delivers a deliciously unique treat that’s perfect for any occasion. Whether you’re hosting a party, looking for a gluten free dessert, or simply indulging your sweet tooth, this mochi cake will impress your guests and satisfy your cravings.
Description
Mochi cake has its roots in Japanese cuisine, where “mochi” refers to a type of rice cake made from glutinous rice. This particular mochi cake recipe takes inspiration from the classic dessert while incorporating elements that make it both easy to prepare and irresistible. The cake is characterized by its soft, chewy texture, achieved through the use of glutinous rice flour (also known as sweet rice flour or mochiko), which gives it that signature mochi quality.
What sets this mochi cake apart is its delightful flavor profile. The base of the cake is sweetened with sugar and flavored with coconut milk, which adds a tropical twist. You can customize this recipe by incorporating various mix ins, such as chocolate chips, fresh fruit, or nuts, to create your unique version.
This mochi cake is not only gluten free but also dairy free, making it a great option for those with dietary restrictions. It’s perfect for celebrations like birthdays, holidays, or simply as a sweet treat for your family. The beauty of this recipe lies in its simplicity; it requires minimal ingredients and just a few steps to create a deliciously moist cake.
When served, mochi cake has a slight crispness on the edges while remaining soft and chewy in the center. It can be enjoyed warm or at room temperature, and leftovers can be stored for several days, making it a great make ahead dessert. Pair it with a scoop of ice cream or fresh fruit for an extra special treat.
Ingredients
- 2 cups mochiko (sweet rice flour)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk (full fat)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- Optional: 1/2 cup chocolate chips or fruit of choice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the mochiko, sugar, baking powder, and salt. Whisk them together until evenly mixed.
- Combine Wet Ingredients: In another bowl, whisk together the coconut milk, water, vanilla extract, and vegetable oil until well combined.
- Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth. If you’re adding chocolate chips or fruit, fold them in at this stage.
- Pour into Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the mochi cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into squares and enjoy!
Notes
- Storage: Store leftover mochi cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.
- Serving Suggestions: Serve mochi cake warm or at room temperature. It pairs beautifully with ice cream or fresh fruit.
- Customization: Feel free to experiment with flavors! You can add matcha powder for a green tea twist or substitute almond milk for a different flavor profile.
Mochi Cake Recipe
Ingredients
- 2 cups mochiko sweet rice flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can 13.5 oz coconut milk (full fat)
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- Optional: 1/2 cup chocolate chips or fruit of choice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the mochiko, sugar, baking powder, and salt. Whisk them together until evenly mixed.
- Combine Wet Ingredients: In another bowl, whisk together the coconut milk, water, vanilla extract, and vegetable oil until well combined.
- Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth. If you’re adding chocolate chips or fruit, fold them in at this stage.
- Pour into Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the mochi cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into squares and enjoy!
