August 22, 2010
A chewy, Asian dessert and sweet, Western cake in one?? Ummmm...yes, please :P
This absolutely ingenious creation has quickly risen to the top of my "best things ever" list. No joke, I'm obsessed (...and here we go again!, as AC says). It's just like mochi, only mochi with a makeover -- jazzed up and a zillion times better. Don't get me wrong, I love mochi. It's just that sometimes, I find it a teensy bit plain and boring.
While the heart/core of this cake still remains mochi, it's given more texture and taste with a delectably crisp and chewy outer edge. This small but important detail makes all the difference in the world, and transforms the mochi into an entirely different treat. Ultra chewy and tasty, the outside layer contrasts the soft, smooth mochi perfectly. And the small addition of butter makes it taste more like a cake or pastry rather than typical Asian dessert (which is usually the antithesis of sweet).
Since it's summer, I made this batch strawberry flavored. But apricot, mango and peach are all solid contenders as well. Mochi cake, check. Next up -- mochi ice cream! ;)
Strawberry Mochi Cake
Recipe adapted from Auntie Lynn and Gourmet, May 2005
1 lb box mochiko
2 C sugar
2 t baking powder
1 stick butter, melted
2 t vanilla extract
1 12 oz can evaporated milk
1 11.5 oz can strawberry nectar
1/2 C water
Preheat oven to 350 degree. In a large bowl, mix dry ingredients together. Whisk in remaining ingredients, and divide batter into cupcake pans. Bake for 25-30 minutes, until nicely browned.