Hey guys Fenrir here with another Fantastic Feast :3 In light of all of those Tamako Market
posts that have been floating around the last couple of days, I contemplated featuring a dessert based on mochi. But since mochi is a bit of an involved process I decided to uh, try something a little easier… So in lieu of an actual mochi recipe, we’re going to try a Japanese-American community recipe staple from Hawaii: Butter Mochi Cake!
So, mochi cake. It might sound like a weird concept but I’ll have you know that this is a delectable treat. Serve it warm right out of the oven and you have a fluffy, buttery cake — let it cool down for a bit and you get an almost… glutinous dessert – very much like actual mochi but also with a cake-like consistency. Not to mention the light hints of butter, vanilla, and yes the coconut milk (Because this was a dessert picked up from relatives in Hawaii) that make it a light treat; it goes great with tea! Overall, it’s definitely got an interesting bite and it’s addictive enough that you won’t stop eating them. Seriously.
And it’s rather simple to make, just chuck everything in a bowl and stir. Easy as that!
- 1/2 cup unsalted butter, melted and cooled slightly
- 4 cups milk (2 cups whole milk, 2 cups coconut milk)
- 4 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 3 teaspoons baking powder
- **4 cups sweet rice flour (Mochiko)
**By the way if you don’t know what sweet rice flour is – here’s a handy image with some information! You can pick these up at most Asian supermarkets/convenience stores :3
Okay so first of all preheat your oven to 350° F and grease a baking tray with butter or cooking spray. And make sure you grease it well, these are going to get sticky and stuck to the pan unless you don’t add enough grease
Next in the bowl of your electric mixer, cream together the sugar and butter until well combined.
Add the milks, beaten eggs, and vanilla extract; continue beating until combined. Add the baking powder and the sweet rice flour (Mochiko) and beat until batter is combined and smooth.
Pour into prepared tray and bake for about one hour – it’s done when the top is golden brown and it smells like vanilla and butter in your kitchen
And seriously, that’s it – easy and delicious, it uses only one bowl and it’s a quick and satisfying treat!
Annnnd that’s all for today’s fantastic feast — tune in next time for another delicious and exciting something-or-other.
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A would-be anthropologist, writer, food historian, and professional glutton hoping to combine fandom with her love of food. Ever wondered what a nug tasted like? Is butterbeer alcoholic? If you've asked such questions and are already drooling at the thought of a big old plate of lembas bread, then you're in the right place