CAROL'S MOCHI CAKE
This is a sweet dessert. It uses sweet rice flour or mochiko. Although it is baked like a cake it's texture is sweet and sticky.
Provided by Amy in Hawaii
Yield 12 serving(s)
Number Of Ingredients 7
- Cream together 3 cups sugar and 1/2 cup butter.
- Blend in the remaining ingredients.
- Pour into greased 9"x13" pan. Bake in 350 degree oven for one hour. Cool.
- Cut into squares with a plastic knife.
Nutrition Facts : Calories 533.2, Fat 13.1, SaturatedFat 7.4, Cholesterol 102.2, Sodium 155.1, Carbohydrate 96.5, Fiber 1.3, Sugar 50.2, Protein 8
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Top Asked Questions
What are the ingredients in a mochi cake?That flour, eggs, baking powder, and sugar are the only non-negotiable ingredients in my otherwise highly riffable mochi cake formula. My formula for mochi cake is the result of much tinkering.
What's the best way to bake a mochi cake?Traditional butter mochi is cut into squares, and mine works that way, too, if a brownie pan is what you've got on hand. A round cake pan also works really well, and that shape makes the cake feel more elegant and occasion-worthy. Muffin tins give you more fun chewy-crunchy exterior, which is a very good thing.
Can I use sweet rice flour for mochi cake?But if you can find some sweet rice flour (also labeled "glutinous rice flour" or "sticky rice flour"), you'll be able to bake my current favorite easy treat: mochi cake. I always have at least one box of Koda Farms Mochiko Sweet Rice Flour in my pantry. Recently I've taken to ordering it in sets of three so I have backup.
What does mochi cake taste like?It works in a range of flavors and shapes, it's naturally gluten-free, and it's wonderfully bouncy and crispy at the same time. I'm in it for the texture. Bouncy, chewy, gooey, dense, moist, and also crispy. How can one food be all of these delightful things? I don't ask questions. I just keep baking mochi cakes.