Strawberry Mochi Cake — asian , cupcakes , dessert , fast , favorite recipes , mochi , strawberries — For Two, Please

August 22, 2010

Strawberry Mochi Cake

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
4 eggs
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.


  1. you are amazing!!! this sounds so good, i'm definitely going to have to try this one.

  2. yum, these are amazing. I made them with mango nectar - the mango wasn't very strong, though. I think a mango puree would make it really intense.

  3. Great recipe, I ran a link to my food and history blog @

    Best wishes,


  4. great site, keep it up the good work.

  5. Ok I used less sugar and they took for ever to bake and are still doughy. It doesn't help either that my oven is not working exactly right.Temp is off. Would the less sugar do that? My nectar wasn't that solid either. thanks for info.

  6. Also they are dripping in butter.


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