Thursday, February 7, 2013

Chocolate Mochi Cake (Gluten-Free!)

Spending summers in Japan while growing up, I would eat mochi after mochi after mochi. I didn't care if they were sweetened or plain; I loved the gooey, sticky texture SO much. Even now, as an adult, as summer approaches, I always have to make myself some kuzumochi

As I've mentioned before, mochi are Japanese rice cakes, traditionally made from pounding glutinous (sticky) Japanese rice into a cake. Nowadays, most people make mochi by simply mixing sweet rice flour with water. This sweet rice flour, known as "Mochiko", is glutinous, but is gluten-free. In fact, rice flour is often used as a substitute for wheat flour (which, of course, DOES contain gluten). 

Confusing, huh?

Rice flour is also often used as a thickening agent as well. Nowadays, rice flour is used in place of wheat flour in cakes, known as mochi cakes, which have a dense, chewy texture, much like a fudgy brownie. In addition to the awesome texture, mochi cakes are REALLY easy to prepare. This recipe, for a chocolate mochi cake, is like a brownie elevated to a whole new level. No frosting whatsoever is needed, and it comes together in minutes!




Chocolate Mochi Cake
adapted from Use Real Butter

Ingredients:
2 cups glutinous rice flour (I prefer Koda Farms)
2 cups white sugar
1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
2 12oz cans evaporated milk
2 tsp vanilla extract
2 eggs, beaten (room temperature)



Sift the rice flour and sugar into a large mixing bowl and set aside.



Place the butter and chocolate chips in a small saucepan over low heat; heat, stirring, until the butter and chocolate have completely melted. Transfer to a mixing bowl.






Add the evaporated milk, vanilla and eggs to the chocolate; beat with an electric mixer on low speed until mixed. Stir in the flour mixture and mix until the batter is smooth and free of any lumps.








Pour into a greased 13x9" baking pan and bake in a 350° oven for 45-55 minutes or until the cake no longer jiggles. Let cool completely and store at room temperature.







6 comments:

  1. Hi, I've seen other recipes that include baking soda, but your's doesn't. Did you decide to leave it out? If so, what differences did you notice?

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    1. Baking soda makes the mochi cake more light and airy; I left out the baking soda since I wanted the dense, chewy texture of mochi!

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  2. Pinned it! My mom makes this thing where you add the mochiko with azuki beans, sunflower seeds and other nuts/beans/raisins etc. and you bake it... truly awesome.
    I'm gonna try out the chocolate version real soon... as soon as I buy me some mochiko.

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    Replies
    1. Oh wow, that sounds GREAT! Thank you for pinning! :)

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  3. Wow this looks good! I'm going to have to try this one!

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  4. I just made this and mine didn't turn out anything like the picture looks! It was just solid and was like a chocolate pudding, Jello combination. The flavor was good, but the texture wasn't what I expected at all.

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