Okay, so let’s look at what’s actually in it…. Do NOT replace with low-fat coconut milk or any other plant-based milk. I can't eat egg. I bought some that appears korean but it doesn't say ANYthing other than Brown Rice Powder, and I don't know if it is sticky rice powder or just regular brown rice...! Since I first came across this recipe just about 2 years ago, it is my go-to baked good for potlucks, bake sales, or just because. It was DELICIOUS and so easy. If you try out this pumpkin chocolate chip mochi cake, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! This is okay. 5 eggs, beaten. I've seen that term used to describe a few other recipes on this site and am wondering what the difference is. Use electric hand mixer to beat together butter and peanut butter until smooth. baking soda and bak powder- are what would make the mocha cake LESS squishy because they cause rising of/air in the batter. I baked it for 35 min. 100% plant-based and free of refined sugars, gluten, and oil! We talk about dense cake–the loaf that sinks straight to the bottom of your stomach and lives there for some time, during which you'll want to nap. Mix with a small, sturdy whisk until a smooth batter forms and no lumps remain. I cut the cake into pieces and wrapped them in plastic but I bet you could freeze bigger pieces, too. 1/2 cup butter. The chocolate flavor tips more towards mild than dramatic, reminiscent of chocolate Teddy Grahams, which, after the chocolate chip grahams, were always the best in the variety box. The only way I can bake is if I follow recipes to a T so any insights on anyone's experiments would be appreciated (Such as Katy's experimentation with nutella. Add chocolate chips and briefly mix to combine. 1/4 cup coconut flakes. I'm also curious if anyone has made a cake with this, in the sense that you added some sort of filling and layered this cake on itself? Remove from oven and let cool before serving. If you're unsatisfied with that subtlety, bake with flavored sugars. Combine pumpkin, sugar, coconut milk, and vanilla. We have also made it vegan with coconut oil and evaporated coconut milk (we evaporated it ourselves...). Add chocolate chips and mix. The gluten free people were thrilled! It was fine though and perfectly cooked! Required fields are marked *. I made this last night after getting all the ingredients together. Jan 28, 2012 - This Pin was discovered by Jodi Comisky [My Sugar Coated . I added a tablespoon of instant coffee to the chocolate mixture and used homemade vanilla sugar. https://www.epicurious.com/recipes/food/views/mochi-cake-any-way-you-want-it :). Melanie, it is 52ers like you that I appreciate so much because you contribute to the whole body of knowledge about a recipe. We’re from Hawaii and wanted to take mochi to an event at my daughter’s new school in Colorado. Would that work for this recipe? Chocolate mochi cake: Add 1/4 cup cocoa powder to the dry ingredients, then fold in a 1/2 cup of chocolate chips into the batter. My thoughts were to add chocolate chips to the batter before putting in the pan to bake, perhaps to give a little bonus, gooey chocolate treat. To the second bowl, add the matcha powder, and stir well. But the crispy outer shell with the chewy gooey centre just make me want to scream: JUST TAKE MY MONEY! This is a small cake so you can use an 8 oz mug and it should just reach the top when finished cooking. It's not too sweet nor dense and the springy squishy texture is wonderful. See, on the chart of Words Often Used to Describe Cake, "squishy"–the most apt description for mochi cake–is overlooked ("soggy" appears twice because it is particularly offensive). Repeat with remaining batter. I used Nutella ~6-7 oz, instead on chocolate chips and it came out amazing. If you know you do not like mochi, I fear you will not like this cake. #treatyoself or offer these as a yummy and unique treat that your friends Could you divide the base into 2 batches- 1 chocolate and 1 different (maybe green tea mochi). Do NOT refrigerate or freeze them, as they will become hard and inedible. As tempting as it is to dig in right when you take it out of the oven, don’t! With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated. You won’t believe it’s gluten-free, oil-free, and refined sugar-free (well almost, depends on your chocolate). To avoid this, sift the mochiko when you first mix the dry ingredients and again when you pour the batter into the pan. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. ): Store leftovers in an airtight container at room temperature. Squishy cakes are light enough to snack on and chewy enough to distinguish themselves from air. If your batter has lumps in it, pour some batter in the sieve and use a spatula or spoon to press the batter down, smoothing out any clumps. I was just recently wondering how folks who post recipes feel about those of us who make adaptations to recipes as written. We have subbed flax eggs before, and today we are making it with 1/4 cup water, 4 teaspoons baking powder, and 2 teaspoons oil (for the two required eggs). I always use a glass 9" x 13" when I make this recipe and it turns out nicely every time. I do not understand these people, but they do, indeed, exist. It's glutinous rice flour–ground from the same grain used to make sticky rice–that makes this cake chewy, gummy, and a little bit gelatinous (in the greatest possible sense). I'm going to describe cakes as squishy and people are going to nod in understanding and ask to share. But what you don't know about this cake is that as dense and rich and indulgent as it looks–as much as it could pass for a nearly-flourless chocolate cake–it is none of those things. hi sarah, whew! If your batter is lumpy, pour it into a sieve first and use a spatula to press the batter down into the baking dish to smooth out any clumps of flour. Add batter to baking dish. Glutinous rice flour is really the key ingredient here! Discover (and save!) Hi, I only have a 9" x 13" glass baking dish at home. so, 2 things for you to know: sarah, one more reason to admire your 52 contributions! Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat… Appreciate any insights/advice! So, if anything, if you wanted less Mochi and more Cake- you would use more leavening and/or some flour. There are even some people who love me very much and who respect my love for mochi but who do not love mochi themselves. Alright, will give it a try. So good!! Just made this recipe (doubled the batch) and it’s delicious!!! Sift in mochiko and baking powder and mix until well combined and smooth. We talk about light cake–the angel food "cake" you'll eat and eat and feel nothing at all, making you question your humanness. Mochiko often gets clumpy and if you’re not careful, you can end up with clumps of raw flour in your finished cake. I'm afraid the texture won't be at all the same. You can eat a lot of it (yes, with your hands) and, more importantly, you'll want to. Everyone loved it. 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