March 1, 2012

making mochi cake
making mochi cakemaking mochi cakemaking mochi cakemaking mochi cakemaking mochi cakemaking mochi cakemaking mochi cake
making mochi cake
After breakfast, we spent some baking. It is a good way to teach the girls sequential order and reinforcing following directions. I pretty much measure it all out for them and separate it in bowls and they just put it all together and mix. Brave did the flour mixture and True was in charge of the liquids. Lots of good things always come out of baking.
This is a cake first introduced to me from my BFF when she made it. I always like Asian desserts cause they are mildly sweet. Though, I really do love all desserts mildly sweet or super sweet… they all taste good to me.
Mochi Cake |from Week of Menus, originally from Gourmet Magazine 2005|
* I changed the ingredients up a bit, but pretty much followed the directions.
1 lb box of Mochiko Flour
1 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2 – 14 oz cans of low fat coconut milk
5 large eggs
1/2 stick of melted butter (allow to cool)
1 teaspoon of vanilla extract
The recipe said to put in the oven for an hour and a half, but ours only needed to be in the oven for 50 minutes and it was ready, so I would watch closely to determine its readiness. Also, I wanted less sugar in ours and I used low fat coconut milk. I think it came out fine and the girls seem to like it, but if I trying this type of cake for the first time, I would say follow the original recipe exactly. It isn’t as sweet as I have had it in the past, but it is still sweet enough. Our favorite part of the cake were the edges. The edges are tasty! I think next time when I make this, I might do it in a cupcake pan sans liner, so there will be a whole lot of edges!
We made it after breakfast, but the girls waited until snack time (4 pm) in the afternoon to eat it. Judging from how fast it went, I think they would say it was worth the wait! This recipe might be next on the list.

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