Mochi Cake

It is late Monday evening and I leave early tomorrow for Los Angeles and then continue on my way to Bangkok via Taipei.  A long travel day.  There are still some more pictures and stories to share from the reunion but those will have to wait.  In the meantime, I’ll share this Mochi Cake recipe (originally from Gourmet Magazine) that Joanne Choi at Week of Menus wrote about recently.

For anyone who doesn’t know, mochi is the glutinous rice that is pounded into a sticky semi-solid and used as an ingredient in several dishes, including various Japanese desserts like daifuku.

Mochi Cake
Gourmet Magazine | May 2005
Makes one 9X13 pan, or 24 squares

1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2 14 oz cans of coconut milk – not lowfat (I used two cans of 13.5 oz)
5 large eggs
1/2 stick of butter (1/4 cup) melted and slightly cooled
1 teaspoon of vanilla extract

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Preheat oven to 350 F. Grease a 9X13 baking pan.  In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

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In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.

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Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

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Pour batter into greased 9X13 pan. Carefully smooth out the top. Bake for 90 minutes (yes, 90 minutes!), until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

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The texture is really fun – very moist and chewy.  I think it would be excellent topped with some fresh fruit like peaches, strawberries, or mangoes.  It also is quite nice just as a snack cake.  Try it out.