Best 3 Mochi Cake Any Way You Want It Recipes

**Mochi Cake: A Delightful Treat with Endless Variations**

Mochi cake, a delectable fusion of Japanese mochi and Western cake, has captured the hearts of dessert enthusiasts worldwide. Its unique texture, characterized by a soft and chewy interior enveloped in a crispy crust, makes it an irresistible treat. This versatile cake offers a blank canvas for culinary creativity, allowing for endless variations in flavors, fillings, and toppings. Whether you prefer classic mochi cake, matcha mochi cake, or even savory mochi cake, this article presents a collection of recipes that caters to every palate. Dive into the world of mochi cake and discover the perfect recipe to satisfy your sweet or savory cravings.

Here are our top 3 tried and tested recipes!

BUTTER MOCHI CAKE

Butter Mochi Cake image

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

Ingredients

½ cup unsalted butter, melted
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

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

EASY MOCHI

Easy Mochi image

A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!

Provided by Katrina

Categories World Cuisine Recipes Asian Japanese

Time 3h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup sweetened red bean paste
1 cup sweet rice flour (mochiko)
1 teaspoon green tea powder (matcha)
1 cup water
¼ cup white sugar
½ cup cornstarch, for rolling out the dough

Steps:

Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.8 g, Sodium 82.3 mg, Sugar 6.4 g

BUTTER MOCHI

Butter Mochi image

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

Ingredients

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

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.

Tips:

For a chewy mochi cake, use glutinous rice flour. For a softer cake, use sweet rice flour.
Make sure to soak the rice flour in water for at least 30 minutes before cooking. This will help to gelatinize the starch and give the cake its chewy texture.
When cooking the mochi cake batter, be sure to stir constantly to prevent it from sticking to the pot.
Once the mochi cake is cooked, spread it out on a greased baking sheet and let it cool completely. This will help to prevent it from becoming sticky.
Mochi cake can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Conclusion:

Mochi cake is a delicious and versatile dessert that can be enjoyed in many ways. Whether you like it chewy or soft, plain or flavored, there's a mochi cake recipe out there for you. So next time you're looking for a sweet treat, give mochi cake a try!