MOCHI RICE CAKES RECIPE RECIPES
BUTTER MOCHI CAKE RECIPE | ALLRECIPES
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 Asian Japanese
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 12 servings
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, CarbohydrateContent 79.6 g, CholesterolContent 71.7 mg, FatContent 10.7 g, FiberContent 2.2 g, ProteinContent 7.7 g, SaturatedFatContent 6.2 g, SodiumContent 168.9 mg, SugarContent 23.9 g
EASY MOCHA MOCHI RICE CAKE RECIPE | SIDECHEF
Tender, soft, and chewy rice cakes stuffed with chocolate truffles! (Partnership with Panasonic)
Provided by TheSquishyMonster
Categories Pescatarian Vegetarian Finger Food Nut-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Entertaining Mothers' Day Father's Day Fridge Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free Microwave Microwave
Total Time 4800S
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, whisk together Sweet Glutinous Rice Flour (1 cup), Granulated Sugar (4 tablespoon), Unsweetened Cocoa Powder (1/2 tablespoon), and Fine Salt (1/2 teaspoon).
- Slowly pour in the cold Coffee (1 cup) and whisk until smoothly combined.
- Cover with plastic wrap, leaving space for steam to escape, and heat in the Panasonic Microwave Oven for 1½ minutes.
- Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
- Cover again and microwave in the Panasonic Microwave Oven for another 1½ minutes.
- To make the truffles, pour boiling Heavy Cream (1/2 cup) into the Bittersweet Chocolate (1/2 cup) with the Fine Sea Salt (1/4 teaspoon) and Rum (2 teaspoon). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.
- Unwrap and stretch/beat the dough again for about 3-5 minutes.
- On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.
- Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.
- Pinch to seal and flatten.
- Enjoy a delicious treat! Cooking results may vary depending on microwave oven used.
Nutrition Facts : Calories 67 calories, ProteinContent 1.2 g, FatContent 2.1 g, CarbohydrateContent 10.5 g, FiberContent 0.2 g, SugarContent 1.7 g, SodiumContent 47.6 mg, SaturatedFatContent 1.4 g, TransFatContent 0 g, CholesterolContent 4.4 mg, UnsaturatedFatContent 0.0 g
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