Monday, March 2, 2015

Mochi Cake!

In the spirit of Lunar New Year (which was 2 weeks ago but who's counting?), I want to share an awesome cake with you all- mochi cake! I love mochi, especially with ice cream. Check out the mochi sold in the Trader Joe's freezer section. It's gooey and has a great crust. My mom makes a similar version but with yams somehow. I found the recipe on A Periodic Table's blog and she has a warning on eating the cake. I'm not going to post it here since this is a New Year's post and should only be positive! By the way, I am really sad to live in Pennsylvania right now (so much snow). I'm looking up flights to anywhere everyday and hopefully Laura and I will cement some exciting plans to share with everyone...

But first, the recipe:

2 cups sweet rice flour (found at your local Asian food store)
1 1/4 cups white sugar
1 3/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 1/3 cups evaporated milk
1 1/4 cups coconut milk
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
5 1/2 tablespoons unsalted butter, melted at room temperature 

Preheat oven to 350 degrees. Grease a loaf pan (9x5) and a mini loaf pan (or some cupcake tins). Mix dry ingredients together in a small bowl including sugar. Whisk together liquid ingredients in a larger bowl. Stir ingredients together. 

Pour into loaf pans. Bake for 30 minutes. Check smaller one for readiness. A toothpick removed should just have a few crumbs stuck to it. Rotate larger pan and bake for another 30 minutes, checking after 15 to see if the cake is baked.

Let cool completely and serve with some vanilla ice cream. Also my cake collapsed just a bit but was still delicious.

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