Our lovely friend, Vynsie, invited us to her aunt and uncle's house for a Memorial Day crawfish boil. I didn't want to show up empty-handed, but I didn't have much in my cupboard to make. Earlier in the week, she invited us (although only I went) to go eat tofu and shop at Super H Mart. I picked up a box of Mochiko - not sure why, just thought it would be a good thing to have on hand. So when the day came, I found a recipe for Sweet Butter Mochiko Cake from Yochana's Cake Delight. I converted the grams to cups using Gourmet Slueth's conversion. Instead of Vanilla extract, I used almond, and I baked it in 2 round 8" cake pans, and used a 1.5" round cutter to cut it into the perfect size round mochi. It was custardy, and springy, but not as springy as mochi I've had before (usually with the bean paste in the middle). It was like chewy creme brulee.
Happily, they were a hit! I believe Vynsie's dad said they tasted Asian, and according to Vynsie, that was the highest compliment that could be paid!
Here's the recipe: Butter Mochi Cake.
Speaking of H Mart, I also got this adorable rice paddle and holder:
1 comment:
You know how much I love mochi! This looks fantastic. And, oh my, that rice paddle is too cute!! Love it.
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