Recipe 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."
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unsalted butter, melted
1 1/4 cups
1 (18.75 ounce) can
sweetened red bean paste
Amazing veriation of an original recipe. Most people unfamiliar with the flavor of the Japanese culture may not admire a recipe such as this. I, on the other hand, have always enjoyed the Japanese variety in food (as well as many other cultures) and have become accustomed to dishes containing such things as nori (seaweed), red bean, raw fish, wasabi (green horseradish) and other aspects. If you are not one for meals other than medium-rare meat and potatoes, then you definitely will not cherish such a recipe. But, if you like your tastebuds to soar on other not-so-common levels, then you really should try this recipe and others like it! ;)
Quite good. Quite authentic. My first attempt turned out a bit on the dry side, but I think it's due to my inexperience with cooking at altitude. The flavors were good. I will try it again, adjusting for altitude.
This is a really easy recipe and just like the mochi that I've always loved! It's really good. I make my mochi with a filling inside. Sometimes I use peanuts and sugar, coconut, red bean, or taro filling.
This turned out really delicious!! The bake time (at least with my oven) was a little too long - took it out after 55 min and the edges were already getting dark. Also, I think I might cut back on the butter next time, or not grease the dish, as there was butter literally pooling on the top of the cake when I took it out of the oven. The texture and flavor were spot on, and I will definitely make this again with the tweaks mentioned.
Very much like Japanese mochi so I wouldn't recommend it for everyone (the very sticky nature of it is probably not to many North American person's tastes).
Delicious! I halved the recipe (and therefore used an 8x8 pan and baked for about 30 min.) but did everything else as written. The cake is chewy and sweet and I love that rice flavor. I had extra mochiko (sweet rice flour) & am so glad I took a chance and tried this recipe. I will make this again!
The "scant teaspoonfuls" were too small and stayed on top (bottom) of my cake. Next time I'll drop more like TBs and try to shove some into the batter. Overall very good :)
Yum! I did omit the red bean paste and put shredded coconut on the top. We served it at a Cub Scout dinner and everyone loved it. It was gone in a flash.
I also cooked it in a water bath. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Mochi Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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