I finally caught a cold 😦 I was doing really well during this Fall/Winter, but I finally succumbed to a cold passed to me from my first progeny. It’s not fun being sick at any age, but it’s doubly not fun being sick as a “middle-aged” woman! You know, when my husband gets sick he gets to sleep in, mope around and act like he is at death’s door, but not with me; not with the mothers all around the world!! I still wake up early to get everyone’s breakfast ready so that they can maximize their time in the morning. I still cook, clean and take care of the household, I still endure hearing everyone whine and groan about their days at school and work and I still have to take care of mundane tasks that no one wants to deal with. Anyway, in the midst of this I got this massive craving for mochi cake I used to make; in fact, this recipe was given to me by one of my mother’s friends about 20 years ago!! I searched and searched but couldn’t find it (of course this craving came late last night so I gave up searching because I got too tired). This morning I searched again and finally found it!!
This is a really simple recipe, only involving 4 ingredients!!
Makes 1 – 9×13″ pan :
1 box (16oz) 454g Mochiko (sweet rice powder)
1 teaspoon baking powder
3 cups milk
1 can (170z) 475g sweetened red bean
Sift mochiko and baking powder well; add milk and mix until well blended. Fold in the red bean until well incorporated.
Line your 9×13″ pan with aluminum foil and grease it. Pour the mixture into the pan and bake in a 350F oven for approximately 40 minutes (this will vary with your oven so in about 35 minutes check the cake with a toothpick or a bamboo skewer. Insert the stick in the center of the cake and if it comes out clean the cake is done).
Let it cool completely and slice.
I think this is the most common brand of mochiko you will find in Asian markets. I have tried many different kinds of red bean, but I like the Japanese kind the best (also, I would discourage you from using the red bean paste, it’ll still come out fine, but I prefer having the beans in my cake).
My personal opinion: this is not sweet at all (like we’re used to in America or Europe); it has subtle sweetness and tastes like Japanese and Korean style mochi. If you want the Southeast Asian style you can substitute milk with coconut milk ( the canned variety). I personally have not experimented using almond, soy or coconut milk (drinking variety) so I can’t say if it’ll taste good, but if you do try let me know!
There are other mochi recipes online, but most of them use butter, eggs and sugar; nothing wrong with that (I did try baking it long time ago, definitely tasted more like a traditional cake), but I prefer this simple recipe much better. By the way, after a day or so this cake may harden a bit, no problem! just microwave the slices for a few seconds (ok, maybe 10 seconds or so) and it’ll be good as the day you baked it!