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: Jun. 27, 2011

I followed the directions exactly. It came out the same as the pic, but it taste disgusting! It's rubbery and chewy. It's like chewing on an oily rubber toy. Never again.

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Reviewer:

jchaunyc

Reviewed: Jun. 22, 2011

I spent some time in Asia in college and this tasted exactly like the desserts I would get over there. Made it for my family and sad to say, not a hit what so ever. I also did not use the red bean ( I think I had enough of it to last my life time a few years ago) but used a suggested alternative, pinapple, which did add a good flavor.

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Reviewer:

ivory@ar

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Cooking Level: Beginning

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 2010

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.

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7 users found this review helpful

Reviewer:

nymfn712

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) & am so glad I took a chance and tried this recipe. I will make this again!

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5 users found this review helpful

Reviewer:

Angelina

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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1 user found this review helpful

Reviewer:

LuckyCook

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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3 users found this review helpful

Reviewer:

Kym

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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2 users found this review helpful

Reviewer:

Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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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4 users found this review helpful

Reviewer:

CHELSEASKINGIRL

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Seattle, Washington, USA

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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3 users found this review helpful

Reviewer:

CHEFGROVER

Cooking Level: Expert

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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9 users found this review helpful