rice cake confessional

adventures in eating

butter mochi cake

with one comment

I enlisted the help of two partners in crime to break in the new toy (read: Kitchenaid mixer) and try out the butter mochi cake recipe I found on allrecipes.com. Sooooo, the first time it was a huge gloppy mess. No microwave = melting butter on the stovetop = too much heat = separated butter = gross globs of butter = not cool.

One Safeway run later we got back to business. Lui used the food processor to mash up the red beans. A few spoonfuls of corn syrup later they were nice and sweet and paste-y – just what the recipe called for. After adding the rice flour, the cake mix was still pretty liquidy but got stiffer as we let it sit.

The end product was… different. The red beans are a childhood favorite and the rice flour gives the cake a nice dense consistency. It’s basically a giant hunk of mochi which, if you like mochi, is kind of a good thing.


Butter Mochi Cake [compliments of allrecipes.com]

  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups rice flour
  • 1 teaspoon baking powder
  • 3 cups milk
  • 1 (18.75 ounce) can sweetened red bean paste
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9×13 inch baking pan.
  2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

From this adventure I learned:

  • My bundt pan does not cook evenly. Boo.
  • My oven overheats. 350 degrees = 400 degress
  • Red bean paste is always a good idea.

Written by joann

March 26, 2007 at 10:23 pm

Posted in dessert, experiments, recipes

Tagged with

One Response

Subscribe to comments with RSS.

  1. Sweet bean paste!! Yum yum 🙂

    Aw I miss Safeway, I hope Morrisons will do the trick these days 😉

    Pudding Pie Lane

    March 4, 2011 at 9:21 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: