Mochiko Cake Recipes

Steps:

• Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
• Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
• Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
• Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
• Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
• In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
• Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Steps:

• Mix ingredients.
• Pour into 9 x 13 pan and smooth the top with a wet spatula.
• Bake at 350 degrees for 1 hour and 30 minutes.
• Cool and cut into small squares.
• Refrigerate any remaining.
• (Use a microwave to reheat and soften before serving after refrigeration).

Steps:

• Preheat oven to 350 degrees.
• Combine flour, sugar and baking powder; set aside.
• Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well.
• Pour into greased 9 x 13-inch baking pan.
• Sprinkle sesame seeds evenly on top.
• Bake for 1 hour.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch metal baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on each of the long sides.
• Whisk the whole milk, coconut milk, eggs, butter, and vanilla together in a large bowl. Whisk in the sugar. Sift the rice flour, baking powder and salt into the bowl. Whisk until smooth and combined. Stir in the shredded coconut. Transfer the mixture to the prepared baking pan.
• Bake until a cake tester inserted into the cake comes out clean, and the edges of the cake are golden brown, about 50 minutes. The cake will jiggle slightly and puff up in areas, but it will level as it cools. Cool completely in the pan on a wire rack.
• Use the parchment overhang to lift the cake from the pan and onto a cutting board. Cut the cake in half crosswise. Transfer to a rimmed baking sheet and freeze until the cake pieces are cool to the touch, about 30 minutes.
• Flip one piece of cake so the underside is facing up. This will be the bottom layer of cake. Spread the softened ice cream with a small offset spatula into an even layer over top of the cake. Place in the freezer until the ice cream is firm yet tacky to the touch, about 30 minutes.
• Take the baking sheet with the bottom cake/ice cream layer out of the freezer. Place the top layer of cake onto the semi-frozen ice cream layer. Freeze until the ice cream is frozen through and the cake is just slightly frozen, about 1 hour. Lift the ice cream cake off the baking sheet and onto a cutting board and cut into 16 squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

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.