recipe reviews for:

Butter Mochi Cake

“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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Reviewed: Dec. 23, 2009

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) left from making daifuku and am so glad I took a chance and tried this recipe. I will make this again!

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Angelina

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Reviewed: Oct. 27, 2008

This recipe came out very dry and crumbly. Stuck to the pan really bad even with cooking spray. I've had Butter Mochi recipes that turned out great and I was craving it so I tried this recipe, very disappointed.

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LuckyCook

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Reviewed: Aug. 29, 2008

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!

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Kym

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Reviewed: Jun. 17, 2008

This cake (heated up) with vanilla ice-cream is delicious. I recommend having it with something like ice cream or sorbet to balance the sweet/buttery taste of the cake.

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Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 23, 2006

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 :)

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 7, 2004

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.

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CHEFGROVER

Cooking Level: Expert

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Reviewed: Aug. 26, 2004

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.

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CHOLLMARK

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Reviewed: Nov. 27, 2003

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! ;) ~ Brandi

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Brandi n Jeffrey

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Reviewed: Nov. 2, 2003

I took this to a Japanese themed supper club last night. While it was definitely easy to make, nobody (including myself) liked it. Several people told me that it was indeed pretty authentic... perhaps it was just too exotic for my Western tastes. :)

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KIUNEY

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Reviewed: Dec. 27, 2001

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).

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