Introduction: Mochiko Cake With Your Favorite Berries

Picture of Mochiko Cake With Your Favorite Berries

There was a description of comparison that I learned from a Japanese children's book. When something is delicious, you may say, "It's so yummy in my mouth that my blushing cheeks dropped!"

That is exactly the description I would use for this gluten-free cake. My friends are divided into two groups when tasting it: those who like the gummy chewy center and those who like the savory sweet crust, so I chose to bake it in muffin pans and it turn out perfectly fine to fill two muffin pans.

If you like berries and would want the cake to be more colorful, just drop and distribute one half-pint container of either raspberries, blueberries, or blackberries. One thing I noticed, the berries are better toned when frozen before use.

Step 1: Prepare the Ingredients

Picture of Prepare the Ingredients

Have these at the ready:

2-14 oz cans of coconut milk
2 1/2 cups cane sugar
5 eggs
1 box mochiko powder
2 teaspoons aluminum-free baking powder
1/4 teaspoon coarse kosher salt
1 teaspoon pure vanilla
1/2 stick butter, melted in the microwave for 45 seconds
1 half-pint berries, frozen at least overnight

Step 2: Pick Your Weapons

Then prep these:

1. Your favorite mixing bowl that doesn't scratch at whisking and is big enough to hold the batter (4-5 quarts' capacity is fine)
2. A whisk that is comfortable to use with either hands (you will need the use of both hands -- not at the same time together -- because one hand only will tire you)
3. A teaspoon measuring spoon
4. A ramekin to melt the butter in
5. Two dozen-size muffin pans
6. A can opener for the coconut milk
7. A baking spray or a brush to grease the pan (then add butter for greasing)
8. A nice smile on your face (it helps to think of good things when baking for people you will share with)
9. A small offset spatula

Step 3: Turn on the Oven

Preheat oven to 350 Fahrenheit and grease pans with baking spray or softened butter.

Step 4: Whisk, Stir, Switch, Whisk, Stir

Picture of Whisk, Stir, Switch, Whisk, Stir

Into the mixing bowl, pour:
One whole can of coconut milk
All the sugar
Eggs
Whisk until sugar is dissolved.

Then, pour in:
One whole box of mochiko powder
Salt
Baking powder
Stir until you see only a few little lumps.

Switch hand if you get tired.

Almost there, pour in:
The second can of coconut milk
Vanilla
Whisk gently just to blend. You will see the lumps disappear.

Last, pour in:
Melted butter
Stir from edge to center, repeat until uniform color.

Step 5: Get the Cakes in the Oven and Flavor

Picture of Get the Cakes in the Oven and Flavor

Pour and distribute batter into the muffin pans. Fill each groove only 5 mm under the rim -- just not at all full. Top with your favorite berries -- better yet, you may combine two (or three, or four) berries.

By this time, your oven is ready. Bake the cakes for 30 minutes, and then switch (left to right, back to front). Bake 5 more minutes. Take them all out of the oven immediately. Set aside to cool for 15 minutes.

Use a spatula to loosen the edges and scoop cake out. Cool cakes on cookie racks until warm enough to enjoy -- no utensils are necessary, little kids will show it to you -- just use your hands. The cakes are good at room temperature, too and remember, your friends are still wondering when you'll be bringing in your goodies.

P.S. The other picture shows how they are with frozen blueberries.

Comments

darkdragon (author)2011-06-15

If in the UK you can replace mochiko powder
with
http://www.hollandandbarrett.com/pages/product_detail.asp?pid=3106&prodid=3684&cid=423&sid=0&afid=70&safid=AG&scid=14581&cm_mmc=Aggregates-_-Comparisons-_-GoogleProducts-_-HBMVPCGP&of_tid=R9kgLrmbkR2RaFaXNLKAbHZYzu1mcpe3WG4SWKvmOs2IJ3ehLELGqGmDf0GVvzi_

These cakes are great. Thanks you so much

Night910 (author)2011-01-20

Do you have any tips for making this vegan?

c_bluesky (author)Night9102011-01-20

The vegan version of the batter is really an eggless dough without butter. Is that what you mean?

Night910 (author)c_bluesky2011-01-21

Um, I mean like what could I use as a substitute for the eggs and butter? Because I've tried baking with substitutes before, but it didn't come out quite right.

Kaiven (author)2009-10-07

I love cake! But I don't konw what mochiko powder is either. Is there a substitute for it?

c_bluesky (author)Kaiven2009-10-07

Yes, you may pulverize short grain sweet rice in the food processor to yield 16 oz of mochiko. I hope this answer helps.

Kaiven (author)c_bluesky2009-10-08

Awesome! So these are like sweet rice cakes? I gotta try one some time!

Molten Boron (author)2009-10-07

GLUTEN FREE!!!!!!!11

Do you also know people who have decided that gluten is bad for them even though they don't have celiac disease?

c_bluesky (author)Molten Boron2009-10-08

I do, but I tend to think gluten is bad only when there is a preceding condition. As always, everything in moderation is the policy. I'm not at all anti-gluten, I just happen to believe that if you want better things, don't buy it, make it yourself so you know for sure what's in it.

Molten Boron (author)c_bluesky2009-10-08

Yeah!
Power to the people!
Incidentally, you can buy bags of gluten at the store.
Just in case you were wondering about what prank to play on your paranoid friends.

Ninzerbean (author)2009-10-08

I love your 'ible and can't stop laughing at the quote - are people stunned when they eat one? Is that what it means?

c_bluesky (author)Ninzerbean2009-10-08

It was a long time ago that I learned the quote; if you speak Japanese, it ends with "...watashi no hoppeta ga ochita.." I remember it is from a book called Mochi Mochi no Ki (The Mochi Tree). My teacher told me that when you start chewing it, it's like an AHa! moment when you realize that something that chewy and gummy can taste so good that your cheeks act independently as if they should have acquired their own taste sensory apparatus.

Ninzerbean (author)c_bluesky2009-10-08

 How wonderful!

ChrysN (author)2009-10-06

These look really delicious, but I don't know what mochiko powder is, is that like rice flour?

c_bluesky (author)ChrysN2009-10-07

Mochiko is sweet rice flour. Each box contains 16 oz of powdered short grain sweet rice. The brand marketed in the Twin Cities area is manufactured by Koda Farms in California. Asian grocery stores such as United Noodles and Dong Yang carry them. If you prefer to purchase online, Koda Farms has a website and Amazon has it on grocery category by the dozen.

I hope that helps.

ChrysN (author)2009-10-07

Thanks!