Kat Lieu's Beautifully Blue Mochi Cake

Kat Lieu's Beautifully Blue Mochi Cake

Kat Lieu's Beautifully Blue Mochi Cake

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From Kat Lieu, author of "Modern Asian Baking at Home"

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes."

"Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!"

About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu
Yields
1.0 8-inch cake
Prep Time Cook Time Total Time
20 min 60 min 80 min
Kat Lieu's Beautifully Blue Mochi Cake

Ingredients


For the Mochi Cake Batter:
  • 2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake or use 100 g ripe bananas)
  • 1 cup any milk (use plant-based or coconut milk for a vegan cake)
  • 1/2 cup condensed milk (use vegan condensed milk for a vegan cake or sub with vegan liquid sweetener)
  • If you like sweeter cakes, add about 2 tablespoons granulated sugar 
  • 1 teaspoon vanilla extract, optional
  • 1/2 tablespoon miso, any (sub with a large pinch of salt)
  • 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
  • 1 tablespoon lemon zest, or 1 teaspoon of fresh lemon juice, optional (it will make the cake lavender instead of blue, due to change in acidity and pH, just FYI!)
  • 228 g glutinous rice flour (I used Mochiko)
  • 1 teaspoon baking powder
  • 1 to 2 teaspoons Butterfly Pea Flower powder

Optional toppings:
  • Confectioners' sugar
  • Some Butterfly Pea Flower powder
  • Mango slices, formed into a mango rose
  • Coconut shreds 

Get the Spices

Directions

Preheat the oven to 350°F with a rack in the center.

Generously grease an 8-inch (20-cm) baking pan and line the bottom with parchment paper. (Note: This cake sticks to the bottom because it's made with glutinous rice flour and not a lot of oil, unlike butter mochi, which is more generous with butter, but it's still sticky, oh the irony!).

The ideal way to whip up this batter is to whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. Of course, you could also mix the batter by hand or with a stand mixer fitted with the paddle attachment.

Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK.

You can remove the cake from the oven and allow it to set inside the hot pan.

Flip the cooled cake out of the pan. Cut a ripe mango into thin slices and form into a mango rose or flower and decorate the top of the cake as you please. Dust with the optional confectioners' sugar or butterfly pea flower powder, or both. Add coconut shreds if you’d like, slice, serve, and enjoy! 

Kat Lieu's Beautifully Blue Mochi Cake

Kat Lieu's Beautifully Blue Mochi Cake

COOK TIME: 60.0

For the Mochi Cake Batter:
  • 2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake or use 100 g ripe bananas)
  • 1 cup any milk (use plant-based or coconut milk for a vegan cake)
  • 1/2 cup condensed milk (use vegan condensed milk for a vegan cake or sub with vegan liquid sweetener)
  • If you like sweeter cakes, add about 2 tablespoons granulated sugar 
  • 1 teaspoon vanilla extract, optional
  • 1/2 tablespoon miso, any (sub with a large pinch of salt)
  • 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
  • 1 tablespoon lemon zest, or 1 teaspoon of fresh lemon juice, optional (it will make the cake lavender instead of blue, due to change in acidity and pH, just FYI!)
  • 228 g glutinous rice flour (I used Mochiko)
  • 1 teaspoon baking powder
  • 1 to 2 teaspoons Butterfly Pea Flower powder

Optional toppings:
  • Confectioners' sugar
  • Some Butterfly Pea Flower powder
  • Mango slices, formed into a mango rose
  • Coconut shreds 

Preheat the oven to 350°F with a rack in the center.

Generously grease an 8-inch (20-cm) baking pan and line the bottom with parchment paper. (Note: This cake sticks to the bottom because it's made with glutinous rice flour and not a lot of oil, unlike butter mochi, which is more generous with butter, but it's still sticky, oh the irony!).

The ideal way to whip up this batter is to whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. Of course, you could also mix the batter by hand or with a stand mixer fitted with the paddle attachment.

Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK.

You can remove the cake from the oven and allow it to set inside the hot pan.

Flip the cooled cake out of the pan. Cut a ripe mango into thin slices and form into a mango rose or flower and decorate the top of the cake as you please. Dust with the optional confectioners' sugar or butterfly pea flower powder, or both. Add coconut shreds if you’d like, slice, serve, and enjoy! 

Kat Lieu's Beautifully Blue Mochi Cake


From Kat Lieu, author of "Modern Asian Baking at Home"

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes."

"Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!"

About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu

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