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Butter Mochi Cake

SUBMITTED BY: YI-FUN HSUEH

"This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
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.
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.

FOOTNOTES

Variation
This cake can be baked without the sweetened red bean paste. Instead, sweet red bean sauce (which is whole red beans in a sweet syrup, is usually used in Asia over grated ice to make a dessert, and is readily available in cans) can be served in a dollop on top, or to the side, of each slice of cake.

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REVIEWS

Reviewed on Aug. 26, 2004 by CHOLLMARK

This is a really easy recipe and just like the mochi that I've always loved! It's really good.... MORE

Reviewed on Dec. 21, 2002 by ENAKAI

Very much like Japanese mochi so I wouldn't recommend it for everyone (the very sticky nature... MORE

Reviewed on Dec. 1, 2003 by Brandi n Jeffrey

Amazing veriation of an original recipe. Most people unfamiliar with the flavor of the... MORE

Reviewed on Oct. 23, 2006 by CHELSEASKINGIRL

The "scant teaspoonfuls" were too small and stayed on top (bottom) of my cake. Next time I'll... MORE

Reviewed on Dec. 7, 2004 by CHEFGROVER

Quite good. Quite authentic. My first attempt turned out a bit on the dry side, but I think... MORE

Reviewed on Oct. 27, 2008 by LuckyCook

This recipe came out very dry and crumbly. Stuck to the pan really bad even with cooking... MORE

Reviewed on Aug. 29, 2008 by Kym

Yum! I did omit the red bean paste and put shredded coconut on the top. We served it at a Cub... MORE

Reviewed on Jun. 17, 2008 by Adri

This cake (heated up) with vanilla ice-cream is delicious. I recommend having it with... MORE

Reviewed on Nov. 5, 2003 by KIUNEY

I took this to a Japanese themed supper club last night. While it was definitely easy to... MORE