Though a certain work situation kept me from posting a “Foodie Friday” yesterday, I’m deciding to go ahead and share the recipe. Let’s call today “Foodie Saturday!”
The inspiration for this dessert came from the fact that I’ve had a box of Mochiko rice flour in my cabinet for about a year and had no idea what to do with it. I started searching for uses and was intrigued by the idea of making cake with it, so I gave it a try. Since being disappointed by the
Black Bean Brownie Incident, I’ve been craving a homemade chocolate treat and this Chocolate Mochi cake was the perfect solution.
While many recipes for mochi cake call for coconut milk, I didn’t have any on hand. Let’s consider my recipe the “what-is-probably-already-in-your-kitchen-once-you-have-the-rice-flour” version.
Unique because of its slightly bouncy texture, this cake is good. It was perfect for my favorite chocolate cake habit because of its springiness: mashing it up with vanilla ice cream à la a kid at a birthday party. When I make it next time, I might add even more cocoa and even some chocolate chunks to intensify the flavor.
Chocolate Mochi Cake
Adapted from the Cocoa Mochi Cake recipe over at Zakka Life.
- 1 lb box of mochiko (rice flour)
- 1 T baking soda
- 5 T cocoa powder
- 1 3/4 cup white sugar
- 3 cups milk
- 3 T corn starch
- 1 T coconut extract
- 1/4 cup melted butter
- 2 beaten eggs
- 2 tsp Vanilla
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1. Set oven to preheat to 350 degrees and grease an 8″ x 8″ pan.
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2. Whisk together the rice flour, sugar, cocoa, and baking soda.
3. Place milk and cornstarch in a pan and heat over medium heat, stirring frequently so it does not burn. Cook until milk is thick. Cool. Add the coconut extract.
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4. Add all of the liquids and whisk until smooth.
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5. Pour into pan and smooth out the top.
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6. Bake at 350 degrees for 1 hour and 15 minutes. Test the center with a toothpick to determine if more cooking time is needed; the toothpick should come out with some crumbs but no liquid.
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7. Cool completely. Before serving, cut with a plastic knife (a regular knife will stick to the cake).
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April 25, 2011 6:34 pm
Glad you got a chance to test out the recipe and make it your own. Thanks for sharing a link to my site with your readers. 🙂