Irresistible Ube Mochi Cake Recipe by Kat Lieu — modern asian baking (2024)

FAQs

How do you know when mochi cake is done? ›

Baking the Butter Mochi

Fill each cup with ¼ cup of batter per cake and tap the tray gently on the counter to remove any air bubbles. Bake for 45 minutes to 1 hour (until golden brown) on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.

It's a simple formulation: sweet ube ice cream (known for its vanilla-meets-pistachio flavor), enveloped in a rice-flour-based, purple-hued (from fruit and vegetable juice), mochi wrapper. The chewy exterior leads you to the sweet, creamy center.

Usually when you think of a cake, you think of something light and crumbly. This, however, was basically a slab of rubbery mochi, rather than a fluffy cake. The flavor was very subtle, with accents of coconut and butter.

How Long Does Fresh Mochi Last in the Fridge? Fresh rice cakes can typically last in the fridge for about four weeks. It's necessary to store mochi in an airtight container to help keep it from drying out or cracking. You can also put fresh mochi in the freezer for up to three months.

Butter mochi is a Hawaiian sweet that's typically made from sweet rice flour (or mochiko), coconut milk, butter, sugar, usually a secondary milk like whole or evaporated milk, and sometimes coconut. The texture is usually soft, glutinous and chewy (quite different from the typical American cake).

Ube cake is a deliciously light Filipino cake made with purple yams and macapuno (coconut sport). Its vibrant purple color will look gorgeous on any dessert table!

Ube mochi pancake/ waffle mix is back!!! Gluten free $3.99. Have you Tried Trader Joe's seasonal ube mochi pancake and waffle mix? It's Made with sweet purple yams and chewy mochi pieces, creating a unique flavor and chewy texture.

The flavor is usually described as very nutty and reminiscent of vanilla. Taro is much nuttier and earthier than ube and doesn't have its soft, custardy interior. Taro can be used in both sweet and savory dishes, from milky bubble tea to savory, chewy taro cakes you might find at your favorite dim sum restaurant.

Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

What's the difference between mochi and mooncake? ›

Mochi is typically made with a sweet rice flour called mochiko, while snow skin mooncakes are made from a mix of regular rice flour and glutinous rice flour.

Making a Perfectly Baked Cake

Check the colour – golden brown for lighter cakes, or a shiny matte look for chocolate. The toothpick test – a toothpick or knife should come out clean after inserting into the centre. The internal temperature should be around 98°C/210°F.

It is best to check every 1-2 minutes as it is very easy to overcook the mochi especially in a high power (i.e., 1200 watt) microwave oven. Cut around the edges. Let it cool down in the microwave for about 5 to 10 minutes.