red bean mochi cake

...is not as good as regular mochi cake.

I also made pumpkin mochi cake, which was equally underwhelming. Perhaps I didn't cook either batch properly, but I think I prefer the very light - almost bland - taste of regular mochi. Just sugar and stickiness is apparently all I need to be happy.

mochi cake

In my quest to become a Korean chef extraordinare, I decided that I was going to skip over the entrees and go right to dessert. Enter: mochi cake. Not really Korean, but sticky rice love can break boundaries that way.

Recipe via Week of Menus

It was easy and freakin' delicious. Officially my new favorite dessert/snack/pseudomeal.

Next I'm going to make red bean mochi cake. And then blueberry mochi cake. And then I will find some other delicious substance and throw that in too because I am obsessed.

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Recipe 
(Makes one 9X13 pan, or 24 squares)
1 lb box of mochiko flour (3 cups equivalent) 
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2 13.5 oz cans of coconut milk
5 large eggs
1/2 stick of butter (1/4 cup of butter) melted and slightly cooled
1 teaspoon of vanilla extract

1. Preheat oven to 350. Grease a 9X13 baking pan.
2. In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.
3. In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.
4. Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.
5. Pour batter into greased 9X13 pan. Carefully smooth out the top. 
6. Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.
7. Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

cake project

Someday, I will attempt this:

via Apollinas