Japanese Mochi (Gluten Free) Cake Recipe
Mochi is traditionally from Japan and it is a dessert made from glutinous rice flour. The texture of a typical mochi is chewy, smooth and soft. It’s one of my favourite desserts to have and can be found in so many amazing flavour and colours worldwide. This recipe will demonstrate how to make browned butter mochi cake, which is a bit different to traditional mochi.
The mochi cake has a brown butter base and also uses glutinous rice flour. The top of the cake has a lovely flakey texture. This is similar to when we make crinkle brownies and the tops are light and flakey. This cake does not have a very chewy texture like mochi, however, when you bite into it, you can tell it is definitely inspired by this dessert. This browned butter mochi cake has very light, fluffy and not to sweet. It’s much lighter than a pound cake and I think that is thanks to the glutinous rice flour.
I hope you enjoy this recipe and please let me know if you have any questions. Bon Apetit,
Zorah
How should you store your mochi cake?
This cake is very light and fluffy and I want to show you how I store it. I would place some parchment paper in a container and place the cake inside of the cake container and cover it with a lid. The mochi cake does not have to be refrigerated, but if you decide to, let it come to room temperature before eating it.
Let’s get into how to make the browned butter mochi cake
Glutinous Rice flour: This is another name for sweet rice flour. This flour is made from short-grain rice, which becomes sticky and moist when cooked. This is also a gluten-free flour. The term “glutinous” simply refers to it having a “sticky” texture after it’s been cooked.
Browned Butter: The browned butter really brings the flavour to this recipe. When you brown butter, it gives off nutty flavours and smells. So this cake will have very soft hints of baked nuts and it’s such a comforting in this cake.
How To Make Browned Butter Mochi Cake
Course: DessertCuisine: JapaneseDifficulty: Easy12-16
servings15
minutes1
hour5
minutesIf you love Japanese cuisine and desserts, you’re going to really enjoy this! This browned butter mochi cake is light and fluffy and has a similar texture to that of mochi (hence the name). The browned butter really brings out the nutty flavour in the cake and it is so easy to make!
Ingredients
65g butter, salted and cubed
400ml coconut milk
205g granulated sugar
2 tsp. vanilla extract
1 tsp. baking powder
230g Mochiko/Sweet rice flour
2 large eggs
Directions
- Preheat your oven to 177C and line an 8inch square tin with parchment paper and set aside.
- In a small saucepan, add in the cubed butter and set it to a medium heat. Once the butter is melted and start to foam a lot, start to stir more often. When you see specks of golden brown coming through, remove from the heat.
- Allow the butter to cool for a while.
- Once the butter is cooled add the coconut milk and vanilla extract and whisk to combine everything.
- Add the whisk attachment to your stand mixer, add int he sugar, baking powder and eggs.
- Whisk until the batter is pale and thick-2-3 minutes on medium high speed.
- Scrape down the base of the bowl each time.
- Now gently pour in the butter and coconut mixture in a steady stream. You can also combine them by hand or using an electric whisk.
- Allow it to mix together and make sure there are no lumps.
- Sift in the flour and make sure the batter is smooth.
- Pour the batter into the square tin and bake for 60-65 minutes.
- The top of the cake should be a medium golden brown colour and it should feel flakey when you touch the tops.
- Allow it to cool before cutting.
Recipe Video
