Do you like Mochi Cake as much as I do? One evening at a volleyball get together for a friend’s farewell party, another friend nickname “TT” brought a mochi cake that she baked. It is amazingly delicious with a crisp top layer and a chewy middle and it is not too sweet.
Special Thank you to “TT” for sharing this Mochi Cake recipe. She said the recipe is really easy to make. She got it off YouTube and all you need is coconut milk and regular milk as two of the main wet ingredients in addition to a few other ingredients.
So it happens that I have a Family Chinese New Year gathering on a superbowl Sunday. I was requested to bring a dessert. Hence I decided to try out this Mochi Cake recipe.
I went on YouTube and started looking for the mochi cake recipe. I went through at least 4 YouTube videos before I come across Tabi eats. Apparently this is the same utube video that she used to make the Mochi Cake. Source for this recipe we used is from Tabi Eats.
I used all the ingredients mentioned in the YouTube video shared by Tabi Eats. My friend “TT” used glutinous rice flour from the Asian supermarkets instead of Mochiko.
What is Mochiko?In Japan, rice flour comes in 2 forms – glutinous and non-glutinous. Mochiko is a sweet rice flour/glutinous rice flour. The name of this flour is deceiving because it is neither sweet nor contains gluten. Some people use mochiko as a sauce thickening alternative to corn starch. The brand of Mochiko that I used is the Blue Star Brand by Koda Farms – A Family Legacy in California Farming Since 1928
Where Can You Get the Mochi Cake Ingredients?
- Mochiko can be found in any Asian Supermarkets. I got the box of Mochiko from Japan Town (aka J-Town) in Markham, Ontario. It comes in a small box (1lb/16 oz/454g/2 cups). One box is perfect for a batch of Mochi Cake.
- Coconut Milk can also be found in any Supermarkets. I got 2 different brands of Coconut Milk: 1. Tosca 2. AROY-D. I find that AROY-D has a better consistency of coconut milk. Tosca is thicken up and harder to use.
Dry Ingredients for Mochi Cake Recipe:
- 2 cups of Mochiko (Sweet Rice Flour)
- 1 cup of Sugar
- 1 tsp Baking Powder
- a pinch of Sea Salt
Wet Ingredients for Mochi Cake Recipe:
- 1/2 cup of Milk
- 14 oz of Coconut Milk (1 Can)
- 2 Large Eggs
- Vanilla Extract
- 5 tbsp of Butter
Instructions for Mochi Cake Recipe:
- Melt the butter in a small bowl and let it cool.
- In another bowl add Milk, Coconut Milk, Eggs, Melted Butter and Vanilla Extract/Essence. Use a whisk to mix all the Wet Ingredients together.
- In another large bowl, add all the Dry Ingredients: Mochiko, Sugar, Baking Powder and a pinch of Sea Salt. Use a Whisk to mix well.
- Combine Dry ingredients from #3 to the Wet ingredients from #2.
- Whisk the mixture until everything mix well.
- Bake at 375F for 57 min and broil for 3 mins to make the top layer golden and crisp.
- Use a toothpick to poke in the middle of the cake. If the toothpick comes out clean (with a slightly sticky layer), then it is cooked. If not, leave it in the oven to bake a little longer.
- It depends on your oven. The baking time may take shorter or longer to bake compared to the above Mochi Cake Recipe. Make sure to check every now and then.
- I learnt that I should make the Mochi Cake 1/2 filled so that it is not as thick. “TT” baked it for only half hour when she made the cake only 1/2 full in the 9′ aluminum pan.
- Tools used in this recipe:
- Adding 3 teaspoon of Black Sesame Paste to the above Mochi Cake Recipe makes a different dessert dish.
This Paste can be found on the shelves at any Asian Supermarket. I got mine at J-Town. You can refrigerate the remainder after opening. Make sure to use it up in 2-3 months as this item has a shorter expiry date.
(Please excuse the background sound in this YoutTube Video. I am still a rookie at this and am still learning how to mute the video)