Mochiko Cake
From littlesponger 13 years ago
- 50 to make
- Serves 24
This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Japan. I've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. Read more The appearance is that of a cake, and the texture is in between a mochi and a cake (hence the name). It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is not very sweet, and is full of little bits of goodies. Enjoy! See less
Ingredients
- 1 box (16 oz.) Mochiko - sweet rice flour shopping list
- 1 tsp kosher salt shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1 cup (more or less) brown sugar shopping list
- 2 1/2 cup milk ( or more ) shopping list
- 1/2 cup chopped mixed nuts (example: pumpkin seeds, walnuts, pecan...) shopping list
- 1/2 cup mixed dried fruits (example: blueberries, cranberries, grapes, dates...) shopping list
- 1 ~ 2 cups mixed cooked beans ( example: kidney beans, green peas, edamame, black beans, red beans...) or steamed & chopped vegetables (example: sweet potatoes, kabocha squash...) shopping list
- 1 ~ 2 Tbsp crown daisy powder or green tea powder (matcha powder) shopping list
How to make it
- Preheat oven to 375 degrees.
- In a large bowl, combine Mochiko flour, baking soda, baking powder, brown sugar, salt, & crown daisy powder and mix well.
- Add milk to flour mixture and mix well
- Fold in mixed nuts and dried fruits, and cooked beans...
- Pour into greased 8 x 8-inch baking pan.
- Bake at 375 degree for 45 mins till top is golden brown.
- Cool over a wire rack, and then slice and serve with coffee or tea.
People Who Like This Dish 5
- pineapplelady Nowhere, Us
- cheezy25 Nowhere, Us
- insunkim74 Nowhere, Us
- ttaaccoo Buffalo, NY
- peetabear Mid-hudson Valley, NY
- littlesponger LA CRESCENTA, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments