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Mochi Cake

September 1, 2017

Last weekend, Sam remarked that it was the first time in awhile that we didn't have a baked good in the house. This was true, but remedied almost as fast as he said it. 

 

Although I'm continuing to work my way through American Cakes, I craved mochi. I'd never attempted to make a mochi cake, so I figured it was time to try! 

 

 

 

Dairy-Free Vanilla Mochi Cake with Red Bean Filling

16 oz (1 box) mochiko (sweet rice flour) 

2 1/2 cups sugar

2 tsp baking pwd

1/4 tsp salt

2 14-oz cans coconut milk

5 eggs, room temp. 

4 Tbsp melted and cooled earth balance

1 1/2 tsp vanilla 

1 can sweetened red bean paste 

 

Preheat the oven to 350°. 

In a large bowl, whisk together mochiko, sugar, baking pwd, and salt. Set aside. 

Combine milk, eggs, butter, and vanilla in a separate bowl. 

Add the wet ingredients to the dry mixture, whisking until the batter is combined and smooth. 

Pour batter into an ungreased 13"x9" baking pan. 

Bake until the top is golden and the cake begins to pull away from the sides of the pan--about 90-95 minutes. 

Remove the cake from the oven and cool completely in the pan for about two hours. 

Remove the cake from the pan and split it horizontally in half. 

Spread the red bean paste over the cut side of the bottom layer of cake, and top with the top layer of cake. 

Cut the cake into squares and serve. 

 

 

The top of your mochi cake will be crisp and start to soften the longer it's left uneaten. The cake itself is soft and chewy.

 

Be prepared to share this cake! This is more mochi than a girl could eat. I shared it and decided to freeze some pieces. They'll come out of the freezer soon and I believe they'll be just as good as the day they went in! 

 

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