BUTTER MOCHI CAKE FROM HAWAII
Steps:
- Enjoy.
Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
- Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
MOCHI ICE CREAM CAKE
If you love mochi, then you are going to love this cake! Mochi cake is a Hawaiian classic made with coconut and sweet rice flour. There are box mixes out there for purchase, but it's easy to start from scratch. Ours is sweet and buttery with the iconic chewiness. We kept it traditional and stirred in shredded coconut flakes, but you could also add a bit of matcha or cocoa powder!
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch metal baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on each of the long sides.
- Whisk the whole milk, coconut milk, eggs, butter, and vanilla together in a large bowl. Whisk in the sugar. Sift the rice flour, baking powder and salt into the bowl. Whisk until smooth and combined. Stir in the shredded coconut. Transfer the mixture to the prepared baking pan.
- Bake until a cake tester inserted into the cake comes out clean, and the edges of the cake are golden brown, about 50 minutes. The cake will jiggle slightly and puff up in areas, but it will level as it cools. Cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the cake from the pan and onto a cutting board. Cut the cake in half crosswise. Transfer to a rimmed baking sheet and freeze until the cake pieces are cool to the touch, about 30 minutes.
- Flip one piece of cake so the underside is facing up. This will be the bottom layer of cake. Spread the softened ice cream with a small offset spatula into an even layer over top of the cake. Place in the freezer until the ice cream is firm yet tacky to the touch, about 30 minutes.
- Take the baking sheet with the bottom cake/ice cream layer out of the freezer. Place the top layer of cake onto the semi-frozen ice cream layer. Freeze until the ice cream is frozen through and the cake is just slightly frozen, about 1 hour. Lift the ice cream cake off the baking sheet and onto a cutting board and cut into 16 squares.
LEMON MOCHI CAKE
I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.
Provided by thecookingwimp
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
- Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- Pour the glaze over the cake and spread to cover evenly.
- Cut the cake into 8 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams
More about "mochi cake recipes"
16 BEST JAPANESE MOCHI RICE CAKE RECIPES
From thespruceeats.com
Estimated Reading Time 5 mins
THIS DELIGHTFULLY CHEWY MOCHI CAKE IS MADE WITH FRESH CORN
From foodnetwork.ca
HAWAIIAN BUTTER MOCHI | CONTEMPLATING SWEETS
From contemplatingsweets.com
MATCHA BUTTER MOCHI CAKE - COOKING WITH A WALLFLOWER
From cookingwithawallflower.com
COCONUT BUTTER MOCHI CAKE RECIPE - PRESS PRINT PARTY
From pressprintparty.com
HISHI MOCHI RARE CHEESECAKE RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
BUTTER MOCHI - KIRBIE'S CRAVINGS
From kirbiecravings.com
UBE MOCHI CAKE (NIAN GAO) | MIMI JU'S KITCHEN - DESSERTS
From mimijuskitchen.com
MATCHA BUTTER MOCHI (MOCHI CAKE) - CATHERINE ZHANG
From zhangcatherine.com
CHEWY CHOCOLATE MOCHI CAKE - TRADER JOE'S
From traderjoes.com
MOCHI CAKE RECIPE: THE FLUFFIEST MOCHI CHIFFON CAKE | BYFOOD
From byfood.com
MOCHI RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
SOHLA'S CHEESY MOCHI CAKE IS THE WORLD'S MOST PERFECT …
From food52.com
EASY BUTTER MOCHI RECIPE (HAWAIIAN STYLE MOCHI CAKE)
From izzycooking.com
HOW TO MAKE MOCHI CAKE, ANY WAY YOU WANT IT | …
From epicurious.com
MOCHI (餅) - FOOD IN JAPAN
From foodinjapan.org
BEST CHOCOLATE MOCHI CAKE RECIPE - HOW TO MAKE MOCHI SNACK ...
From food52.com
CHOCOLATE MOCHI CAKE - THE BEST CHOCOLATE CAKE! - COUNTESS ...
From countessinthekitchen.com
HOW TO MAKE HAWAIIAN BUTTER MOCHI | KITCHN
From thekitchn.com
MOCHI (RICE CAKES) • JUST ONE COOKBOOK
From justonecookbook.com
MOCHI CAKE — BLOG 2 — MODERN ASIAN BAKING
From modernasianbaking.com
MATCHA MOCHI CAKE - SNIXY KITCHEN
From snixykitchen.com
BLACK SESAME MOCHI CAKE | THE SUBVERSIVE TABLE
From thesubversivetable.com
MOCHI CAKES | MOCHI FOODS | RECIPES
From mochifoods.com
CUSTARD MOCHI RECIPE - EASY GLUTEN-FREE BAKING - MOCHI MOMMY
From mochimommy.com
GORGEOUS HAWAIIAN BUTTER MOCHI - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PAN-FRIED TURNIP CAKE (DAIKON MOCHI) - RECIPETIN JAPAN
From japan.recipetineats.com
MOCHI CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SESAME MOCHI CAKE RECIPE | BON APPéTIT
From bonappetit.com
MOCHI CREPE CAKE W/GUAVA STRAWBERRY GLAZE • COOKING ...
From cookinghawaiianstyle.com
WE TRIED TRADER JOE'S NEW MOCHI CAKE MIX-HERE'S WHAT WE ...
From myrecipes.com
EASY UBE MOCHI RECIPE: JAPANESE RICE CAKE WITH UBE FILLING
From honestfoodtalks.com
HAWAIIAN MOCHI BUTTER CAKE - ASIAN IN AMERICA
From asianinamericamag.com
CHANTILLY CAKE: HOW TO MAKE THE FAMOUS NEW ORLEANS RECIPE
From tasteofhome.com
GREEN TEA MOCHI CAKE RECIPE - CHICHILICIOUS
From chichilicious.com
CHOCOLATE-MATCHA BUTTER MOCHI CAKE RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE KETO MOCHI CAKE WITHOUT RICE FLOUR – CHOCZERO
From choczero.com
STRAWBERRY MOCHI CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #healthy #desserts #fruit #rice #asian #cakes #dietary #low-sodium #low-in-something #tropical-fruit #pasta-rice-and-grains #number-of-servings #4-hours-or-less
You'll also love