BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
- Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- Pour the glaze over the cake and spread to cover evenly.
- Cut the cake into 8 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams
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