Recipe credit goes out to my friend Emma. She brought this to our kids’ basketball end of season party and it was a hit! It feels decadent without actually being so much so. It’s a carb bomb for sure, but compared to the recipe I have below it’s a much lighter healthier version of it.
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4 eggs (2 eggs)
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1 cup oil (1/2 cup)
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2 1/2 cup – coconut milk (this is 1 can) or can substitute with part coconut milk/part milk
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1 cup sugar (1/2 cup + maple or agave syrup)
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1 1/2 teaspoons of baking powder
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1 lb sweet rice flour (Mochiko – buy at Asian market)
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1 tbsp of Chia seeds
Reserve for later:
- 1/2 can of red bean paste (buy at any asian market)
sesame seeds/nuts (optional)
Directions:
- Mix ingredients (except red bean) together. Grease a 9 X 13 pan.
- Pour half the batter into the pan and drop in the red bean paste so that every piece will have some red bean. Pour the remaining batter into the pan to cover the red bean. Sprinkle nuts and/or sesame seeds over the top.
- Bake at 350 degrees for 45 to 1 hour
- Check the middle with a fork to see if it is done. Let it cool for 15 min or so before serving.
Version 2:
Mochi Cake? Butter Mochi? Butter Mochi Cake!
I call it Mochi Cake even though that’s not what it’s called. I don’t know how I came up with that name but I distinctly remember asking my friend in Hawaii if she’s ever made homemade Mochi Cake and she had no idea what I was talking about. It took me a few days before I realized I was the one who mistakenly called it the wrong name. But I think it’s appropriate! So there you go, enjoy your Mochi Cake.
