Mochiko flour is most commonly used to make mochi, a Japanese sticky rice cake which is served as a traditional food during the New Year or as a popular snack at all times. Besides mochi, I learnt that many bloggers have also used mochiko flour to make Mochi Cake with countless interesting variations.
I settled upon the Red Bean Mochi Cake at Little Corner of Mine. The mochi cake is slightly crisp on the outside; soft and slightly chewy on the inside. It has a very "mochi"-like taste and the addition of red bean paste reminds me of glutinous rice balls with red bean paste (红豆汤圆). Interesting, unique and delicious! :)
Thanks to Little Corner of Mine and Lemonpi for sharing the recipe. :)
Red Bean Mochi Cake
Adapted from: Little Corner of Mine and Lemonpi
100 g castor sugar
85 g unsalted butter, melted
160 g fresh milk
20 g coconut cream
225 g mochiko / glutinous rice flour
1 tsp baking powder
200 g red bean paste
1. Preheat oven to 175°C. Line the cupcake mould with paper liners.
2. Sift mochiko and baking powder together. Set aside.
3. With an electric mixer, whisk the eggs and sugar until light and fluffy.
4. Fold in the melted butter, coconut cream and milk.
5. Fold in the flour mixture.
6. Fold in the red bean paste.
7. Pour the batter into the prepared cupcake mould.
8. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean.
9. Cool the cake on a rack, then remove from pan.