Sunday, February 3, 2013

Mochi Cake!

Mochi is a kind of rice cake that originated in Japan using finely ground rice flour.  It has kind of a sticky texture and is used in lots of different ways!  Mochi cake with coconut is a more Hawaiian version of cooking with rice flour, but keeping that Japanese influence.  If you've never had mochi products before, TRY THEM!  The sticky texture is kind of weird at first if you've never had it before, but it quickly becomes addicting!

When I lived in Hawaii, a beautiful woman named Maria taught me how to make Mochi cake (aka Butter Mochi).  I LOVED it!  I never got the recipe and hadn't made it since Maria taught me, but my friend Teresa (awesome friend also from Hawaii) got a recipe and shared it with me.

I made it for the first time since living in the Aloha state today and it brought back some great memories! And it was SO YUMMY!!  Also, it's gluten free for those who are looking for yummy desserts in this category :)

Here's an example of what Mochi Cake looks like. Due to my lack of photography skills & equipment, I borrowed this photo from this blog.  This photo shows mochi cake WITHOUT coconut.  I personally think the coconut is a must as it adds a great flavor and texture!

Here's the recipe:

1 pound mochiko (rice flour-can be found in 1 lb boxes at Asian markets)
2 1/2 cups white sugar
1 teaspoon baking powder
1/2 cup butter, melted
3 cups whole milk
5 eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
3. Bake for 1 hour in the preheated oven. Top will brown & sides will separate from pan. Cool completely, then cut into squares to serve.

I was a little worried that it wouldn't turn out right since Utah is much drier & at a higher elevation than Hawaii, but it tasted & looked just like I remember!