Butter Mochi Cake

[browniebaker]

Butter Mochi Cake

Serves 12 as Dessert.

If you love sweet red-bean paste and glutinous-rice sweets like Japanese mochi, you will love this cake. It is the red-bean mochi westernized by the addition of rich butter, eggs, milk, and vanilla and baked into a deliciously buttery, gooey, chewy cake laced with sweet red bean.

1/2 cup unsalted butter, melted

1-1/4 cups sugar

3 large eggs

3 cups milk

1 teaspoon vanilla extract

1 16-ounce box sweet (glutinous) rice flour

1 teaspoon baking powder

1 18-ounce can sweet red-bean paste

Position oven-rack so that pan will be in center of oven. Preheat oven to 350 degrees F. Grease 9" x 13" rectangular pan. Mix together all ingredients except red-bean paste until smooth. Pour into pan. Drop red-bean paste by scant teaspoonfuls (no larger, to avoid sinking) into batter, distributing evenly. Bake for one hour and ten minutes. Remove from oven. Cool in pan to room temperature. Slice into squares or rectangles, and serve at room temperature, or slightly warmed after slicing. Freezes well.

This recipe calls for smooth red-bean paste, but you may substitute an equal amount of the chunky red-bean paste that is similarly available in cans and is commonly used on shaved ice. The chunky red beans bring a good textural contrast to the smooth rice cake.

Also, try pan-frying a slice, for a deliciously crispy edge to a warm, chewy, gooey interior.

Keywords: Dessert, Easy, Cake

( RG586 )