Lemon Mochiko Cake

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Mochi flour, also known as mochiko flour, sweet white rice flour or glutinous rice flour is used to make delicious sweet treats in Japan.  In Hawaii, where  spent the second half of my childhood, American style cakes made with mochiko flour are a very popular treat.  It has a springy texture that I love.  When I moved to NYC, mochi was one of the foods that I missed the most.  One of my mother’s co-workers at the Wailuku Public Library on Maui, heard that I could not get Hawaii style mochi in New York, so she sent me this particularly delicious recipe.  Depending on the method employed, you can use exactly the same proportions to produce two very different cakes.  If you combine everything together in one big bowl, blend it and pour it into the pan, you end up with a dense, buttery, custard like cake.  If you cream the butter and sugar and then alternate between adding the flour and milk gradually, you end up with more of a standard cake with a nice light crumb.  Both are delicious.  The one pictured here is the dense baked custard variety.

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LEMON MOCHIKO CAKE

  • 1 stick of butter (8 Tablespoons)
  • 1 and 1/2 cups sugar
  • 5 eggs
  • 1 pound of mochiko flour
  • 2 tablespoons baking powder
  • 3 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

CAKE STYLE INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Butter a 9 by 13 baking pan and dust it lightly with some extra mochiko flour.
  2. Cream the butter and sugar together in a large bowl.
  3. Whisk the eggs into the butter and sugar mixture one at a time.
  4. Combine the flour and baking powder in a small bowl.
  5. Add one third of the dry ingredients to the butter, sugar and egg mixture, stirring until just combined.
  6. Add half of the milk to the mixture, stirring until just combined.
  7. Add another third of the dry ingredients to the mixture, stirring until just combined.
  8. Add the remaining milk, stirring until just combined.
  9. Add the remaining dry ingredients, stirring until just combined.
  10. Stir in the vanilla and lemon extract.
  11. Pour the batter into the prepared pan and bake at 350 degrees for about 40 minutes.

CUSTARD CAKE INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Butter a 9 by 13 baking pan and dust it lightly with some extra mochiko flour.
  2. Melt the butter.
  3. Combine the butter, sugar, eggs, mochiko flour, baking powder, milk, vanilla extract and lemon extract in a large bowl and whisk until they are totally combined.  You could do this in a blender if you liked.
  4. Pour the batter into the prepared pan and bake at 350 degrees for about 40 minutes.

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

7 comments

  1. Glenda

    Yum!! Hey, that tablecloth looks familiar!

  2. Laura

    Hi! This is Sxip’s cousin, who you met on New Year’s–this looks delicious. I have a friend who makes mochi cake in the form of waffles. Give it a try if you haven’t, it adds one million more crunchy edges, the best part.

  3. Pingback: Brown Butter, Hazelnut, Buckwheat Financier (Gluten-free) | Big Sis Little Dish

  4. Oh! I had no idea glutinous rice flour could be used this way! I have a packet that has been lying open for a while after making some dumplings….this is a great way to use the rest up! Looks so good!

  5. In Hawaii, there are entire cookbooks dedicated to this kind of cake. Let me know how it works out for you!

    Erin

  6. Oh my goodness, I love the texture of any treats baked with mochiko, but have never thought about using it as the base for an entire cake! I am definitely bookmarking this recipe! :)

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