Carols Mochi Cake Recipes

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CAROL'S MOCHI CAKE



Carol's Mochi Cake image

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

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup unsalted butter
4 cups milk
4 eggs, beaten
4 cups sweet rice flour (mochiko)
3 teaspoons baking powder
2 teaspoons vanilla

Steps:

  • 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

MOCHI CAKE, ANY WAY YOU WANT IT



Mochi Cake, Any Way You Want It image

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

6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼-⅓ cup unsweetened shredded coconut or sesame seeds

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.

MOCHI CAKE



Mochi Cake image

Make and share this Mochi Cake recipe from Food.com.

Provided by Roosie

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 9

1 lb mochiko sweet rice flour
2 1/2 cups sugar
2 teaspoons baking powder
1/2 cup butter or 1/2 cup margarine, melted
3 cups milk
5 eggs, beaten
2 teaspoons lemon extract
1 teaspoon vanilla
1 cup flaked coconut

Steps:

  • Preheat electric oven to 350°F
  • Grease a 13 x 9 x 2-inch pan.
  • In a large bowl, combine mochiko, sugar, and baking powder.
  • Add remaining ingredients; mix well.
  • Pour into prepared pan.
  • Bake for 1 hour; cool.

Nutrition Facts : Calories 234.7, Fat 7.2, SaturatedFat 4.4, Cholesterol 58.5, Sodium 95, Carbohydrate 39.1, Fiber 0.6, Sugar 22.3, Protein 3.6

BUTTER MOCHI CAKE



Butter Mochi Cake image

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

½ cup unsalted butter, melted
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

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

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