Our Taste of Home: Mochi Cake

picture credit to Wandercooks: https://www.wandercooks.com/mochi-recipe-kagoshima/

by Matthew Leung

This glutinous red bean rice mochi cake is a mildly sweet dessert with a mochi-like consistency, and a favorite among our family and potlucks. Though the traditional version of this dish is steamed, this one is my aunt’s recipe, that is baked. She used to make it whenever wewere young and went to their house. It reminds me of being there as a child – whining through the hour-long drive, seeing extended family, hearing the boisterous laughter of my uncle; the loud snoring of my grandpa; playing board games with my cousins.

To make this, we will need 1/4C of vegetable oil, or any other neutral oil; 2 eggs; ⅓ cup Sugar; 1 ¼ cup coconut milk; ½ Tbsp baking powder; and 2C glutinous rice flour, and ½ can red beans with kernels.

Add oil, eggs and sugar into the mixing bowl, and stir until thoroughly mixed. Next, add the coconut milk, and proceed to whisk again. After that, add the glutinous rice flour and baking powder. Add the red beans, and stir once more. The batter might feel a bit thick and lumpy – but don’t be alarmed. The lumps will start to dissolve when the batter becomes thinner.

After that, simply scoop the batter into a greased 8” pan and bake for 40 minutes at 375 degrees Fahrenheit. Since ovens vary, another way that you can check is to stick a toothpick in the cake, and if it comes out clean, it’s ready to eat!