Vanilla Mochi Cake
I love the springy, chewy texture of this cake. It’s pure magic. Not as dense as a butter mochi cake but with more tooth than a sponge cake, it inhabits its own world. You can substitute any kind of nut or dairy milk for the whole milk. I like to use unsweetened plain almond milk when I’m not in the mood for dairy. Using butter instead of oil will make the cake a little richer, but both work equally well. Serves 8 to 10
Ingredients
- ¾ teaspoon kosher salt
- 228 grams glutinous rice flour, about 1⅓ cups
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- 1 cup whole milk or unsweetened almond milk
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons expeller-pressed neutral oil such as avocado oil or melted unsalted butter
- Confectioners’ sugar for dusting, optional
- Whipped cream for serving, optional
Directions
1. Preheat the oven to 350°F with a rack in the center.
2. Generously grease an 8-inch (20-cm) baking pan and line the bottom with a parchment paper circle to prevent sticking.
3. In a medium bowl, mix together the salt, rice flour, baking powder and baking soda. Reserve.
4. Place all the eggs, milk, condensed milk, vanilla extract, lemon juice and oil in a blender and blend for 10 seconds on medium speed. Turn the blender to low and add dry ingredients. Increase the speed to medium high and blend until batter is smooth, about 30 seconds.
5. Pour the batter into the prepared pan and bake for 45 to 50 minutes or until the top has browned and an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool in the pan.
6. Remove the cake from the pan, peel off the parchment circle and place on a plate. The top can be dusted with confectioner’s sugar or be left plain. Serve alone or with soft whipped cream. Strawberry whipped cream is particularly delicious.
Note: For a Matcha mochi cake add 1 tablespoon high quality Matcha tea. For a sweeter cake add 2 tablespoons of sugar to the batter.