MOCHI CAKE

Embarking on a culinary adventure that marries traditional Asian flavors with the comforting familiarity of cake, this Mochi Cake recipe stands as a testament to the delightful fusion of textures and tastes. Crafted from mochiko, a sweet rice flour that is the cornerstone of many Japanese sweets, this cake offers a unique, chewy texture that distinguishes it from its more conventional counterparts. Its simplicity in preparation, combined with the wholesome goodness of ingredients like milk, eggs, and coconut, invites bakers of all skill levels to dive into the art of mochi-making with ease and excitement.

The beauty of this Mochi Cake lies not just in its texture but also in the subtle interplay of flavors that dance across the palate. With the addition of lemon and vanilla extracts, each bite carries a hint of citrusy brightness and aromatic warmth, making it a versatile dessert for various occasions. Whether it’s a cozy family gathering, a festive celebration, or simply a moment of indulgence, this cake promises to bring a touch of sweetness and a lot of smiles.

Moreover, this recipe is a canvas for creativity, allowing for variations that cater to different tastes and dietary preferences. The inclusion of coconut adds a tropical flair, but the adventurous baker can experiment with different extracts and mix-ins, making each baking session an opportunity to craft something uniquely delightful. As we journey through the steps to bake this Mochi Cake, let’s appreciate the cultural heritage it represents and the joy of bringing a piece of that tradition into our kitchens and onto our tables.

Mochi Cake Recipe

Ingredients:

• 1 lb (about 3 1/3 cups) mochiko (sweet rice flour)
• 2 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 cup unsalted butter or margarine, melted
• 3 cups milk (whole milk preferred for richness)
• 5 large eggs, beaten
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1 cup flaked coconut (unsweetened or sweetened, based on preference)

Equipment:

• 13 x 9 x 2-inch baking pan
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Cooling rack

Directions:

1. Preheat and Prepare: Begin by preheating your electric oven to 350°F (175°C). While waiting for the oven to reach the correct temperature, grease your 13 x 9 x 2-inch baking pan with either butter or a non-stick cooking spray to ensure your cake does not stick to the pan.
2. Mix Dry Ingredients: In a large mixing bowl, combine 1 lb of mochiko sweet rice flour with 2 1/2 cups of sugar and 2 teaspoons of baking powder. Stir these ingredients together until they are well mixed and any lumps of flour are broken up. This ensures an even distribution of the leavening agent (baking powder) throughout the cake.
3. Add Wet Ingredients: To the dry mixture, add the melted butter or margarine. Then, gradually incorporate 3 cups of milk, 5 beaten eggs, 2 teaspoons of lemon extract, and 1 teaspoon of vanilla extract. Mix these ingredients well until you achieve a smooth and uniform batter. The addition of lemon and vanilla extracts provides a subtle but delightful flavor profile that complements the creamy texture of the mochi cake.
4. Incorporate Coconut: Once your batter is smooth, fold in 1 cup of flaked coconut gently. This not only adds texture but also infuses the cake with a tropical flavor that pairs wonderfully with the mochi’s sweetness.
5. Bake: Pour the batter into your greased baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for about 1 hour. The cake is done when it has a slight golden color on top, and a toothpick inserted into the center comes out clean.
6. Cool: After baking, allow the cake to cool in the pan on a wire rack. This cooling process helps the cake to set properly and makes it easier to cut into neat slices.
7. Serve: Once cooled, cut the mochi cake into squares or rectangles as desired. It can be enjoyed as is or with a dusting of powdered sugar, a dollop of whipped cream, or a side of fresh fruit for added flair.

Additional Tips:

• Variations: Feel free to experiment with other extracts like almond or coconut for a different flavor profile.
• Storage: Mochi cake can be stored in an airtight container at room temperature for a few days or refrigerated for longer storage. It may become firmer in the fridge, so let it come to room temperature before serving for the best texture.
• Dietary Adjustments: For a dairy-free version, substitute the milk with a plant-based alternative and use dairy-free butter.

Enjoy baking and indulging in this unique and delicious Mochi Cake!