Best 3 Lemon Mochi Cake Recipes
Indulge in the delectable Lemon Mochi Cake, a culinary masterpiece that harmoniously blends the vibrant flavors of lemon and the soft, chewy texture of mochi. This tantalizing treat is a symphony of citrusy zest and delightful sweetness, sure to captivate your taste buds. Embark on a sensory journey as you explore three unique recipes, each offering a distinct twist on this classic dessert. From the classic Lemon Mochi Cake, bursting with lemon zest and a hint of vanilla, to the decadent Chocolate Lemon Mochi Cake, infusing rich chocolate flavors into the mix, and the refreshing Coconut Lemon Mochi Cake, adding a tropical twist with shredded coconut and a hint of rum, these recipes cater to every palate. The detailed instructions, helpful tips, and stunning photos guide you effortlessly through the baking process, ensuring a perfect outcome every time. Prepare to impress your loved ones with this extraordinary Lemon Mochi Cake, a true delight for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTER MOCHI CAKE FROM HAWAII
Steps:
- Enjoy.
Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
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.
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
Tips:
- Prepare Ingredients Accurately: Ensure your ingredients, particularly the mochiko sweet rice flour, are measured correctly using a kitchen scale for precise results.
- Properly Grease and Line the Pan: Generously grease and line the baking pan with parchment paper, extending it slightly above the edges for easy removal of the cake after baking.
- Mix Batter Thoroughly: Whisk the batter until it is smooth and free of lumps. Take your time and mix until well combined to achieve a consistent texture throughout the cake.
- Avoid Overmixing: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can result in a tough and dense cake. Mix just until the dry ingredients are incorporated.
- Steam the Cake Properly: Ensure the steamer is hot and produces a steady stream of steam before placing the cake pan inside. Keep the lid tightly closed during steaming to maintain the moisture and prevent the cake from drying out.
- Cool and Chill Before Serving: Allow the cake to cool completely before chilling it in the refrigerator for at least 2 hours or overnight. Chilling helps the cake to set and develop its texture, resulting in a more flavorful and enjoyable experience.
Conclusion:
This lemon mochi cake recipe offers a delightful combination of sweet, tangy, and chewy textures that is sure to impress. With its vibrant lemon flavor, soft and springy mochi texture, and irresistibly moist crumb, this cake is a perfect treat for any occasion. Be sure to follow the tips and carefully execute each step to achieve the best results. Enjoy this delightful fusion of Japanese and Western flavors in every bite!
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