Butter Coconut Mochi

[AlysounRI]

Hi All:

I gave away my old bread machine (I will NEVER get the wheat and rye flour out of that thing) and I bought a Zojirushi home bakery supreme which I am truly loving.

This machine will only ever be used for gluten free baked goods.

One of the recipes on the Zoji website was a thing called Butter Mochi.

Mochiko is sweet rice flour and it's apparently used in Japanese and Hawai'ian cooking.

The butter mochi is apparently specifically a Japanese new years cake.

It's **VERY** sweet!!

But it's very tasty and obviously gluten free.

However, if you have problems with dairy and eggs, this cake is not for you.

This recipe is specific for a 2 lb loaf. It's the second time I made it and I like it a lot.

I am bringing the second batch into work tomorrow.

So, if I may share, here you are:

Add to the bread machine tray (in this order):

3 eggs

1 1/2 cups milk

4 tbs butter, melted

1 1/4 cup sugar (too sweet for me, so I added about 3/4 cups only)

1 1/2 cup sweet rice flour

1/2 tsp baking powder

1/2 tsp vanilla

1 cup coconut flakes, divided

Select cake cycle and press start.

The machine will kneed

When the add cycle comes on, add the first 1/2 cup coconut

Close the lid and resume baking

During the last hour of baking add the rest of the coconut

When the baking completes, remove the pan from the machine and let FULLY cool.

The first time I made it, I took it out of the pan before it was fully cool and it flopped about.

This is not a cake in the truest sense of the word but more like a thick gelatinous custard ... it sounds odd but I think it's tasty.

I also suggest not just dumping it out onto a surface but using something to stop it falling out of the pan and then placing it onto a plate or something else you are going to put it in.

I also recommend refrigerating it so it solidifies a little easier.

Please understand I am a really good cook but I have never been a baker, which is why I have a bread machine.

Those of you skilled at baking will be able to adapt the recipe for an oven.

I am eager to try out more recipes using mochiko, if anyone here has any to share.

If any of you try this recipe please let me know how you like it.

Best regards,

~Allison

[missy'smom]

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

[AlysounRI]

Ye gods, what a beautiful little cake!

I will have to try and make that.

The red bean bundt cake mochi also looks good.

I love red bean paste,

It is very easy to do and I really like the texture.

The mochiko butter coconut cake is the fridge now at work and I will take it out at about 10:00 am for coffee/tea time. I have my doubts whether people will like it because of the texture, but I have my hopes.

If they are not keen on it, then I bring it home and it's more for me

Thank you for that site, Missy's mom!

Mochi is something I want to explore further, there seem to be a few cook books on Amazon but they are for Hawai'ian mochi recipes. Do you know if there is a Japanese cook book for mochiko flour concoctions? I will try to add the adzuki beans to something mochi like too.

I love Asian markets (Indian, Korean, Vietnamese, Japanese markets) and often find some great things in them like sweet potato starch noodles and beautiful tamarind paste with the seeds already strained out. But if I have any questions about the ingredients I always ask. The people behind the counter are always happy to help.

Thanks for the site link. I will have to try that one!!

~Allison

[missy'smom]

  On 3/12/2010 at 1:44 PM, AlysounRI said:

Ye gods, what a beautiful little cake!

I will have to try and make that.

The red bean bundt cake mochi also looks good.

I love red bean paste,

It is very easy to do and I really like the texture.

The mochiko butter coconut cake is the fridge now at work and I will take it out at about 10:00 am for coffee/tea time. I have my doubts whether people will like it because of the texture, but I have my hopes.

If they are not keen on it, then I bring it home and it's more for me

Thank you for that site, Missy's mom!

Mochi is something I want to explore further, there seem to be a few cook books on Amazon but they are for Hawai'ian mochi recipes. Do you know if there is a Japanese cook book for mochiko flour concoctions? I will try to add the adzuki beans to something mochi like too.

I love Asian markets (Indian, Korean, Vietnamese, Japanese markets) and often find some great things in them like sweet potato starch noodles and beautiful tamarind paste with the seeds already strained out. But if I have any questions about the ingredients I always ask. The people behind the counter are always happy to help.

Thanks for the site link. I will have to try that one!!

~Allison

There are so many fun looking things one could try! I have a million links in my favorites but it takes me a while to get around to trying them out and kiddo is the only one in our home who eats sweets. Something that is yummy using mochiko is called ichigo daifuku in Japanese. Ichigo means strawberry. It is a ball of the sticky mochi inside of which is a whole fresh strawberry and a bit of red bean paste. Open Original Shared Link Looks beautiful and tastes great! DS likes dorayaki whick is like 2 sweeter, denser pancakes that sandwich red bean paste. Doesn't use mochiko. I have several recipes saved but would need to try it swapping out gluten-free flours(I think a sorghum blend would be good).

[AlysounRI]

  On 3/12/2010 at 2:12 PM, missy said:

Something that is yummy using mochiko is called ichigo daifuku in Japanese. Ichigo means strawberry. It is a ball of the sticky mochi inside of which is a whole fresh strawberry and a bit of red bean paste. Open Original Shared Link Looks beautiful and tastes great! DS likes dorayaki whick is like 2 sweeter, denser pancakes that sandwich red bean paste. Doesn't use mochiko. I have several recipes saved but would need to try it swapping out gluten-free flours(I think a sorghum blend would be good).

The ichigo daifuku sounds beautiful.

I really need to get some red bean paste, don't I?

And that Hawai'ian recipe book too.

The mochi pancakes sandwiching the red bean paste sound great too. Sounds like you could make a cake like that and cut it up into small squares, too. If you can embed the red bean paste between two layers of batter, why not be able to do that in cake form, no?

Thank you for the tips and the links.

They sound wonderful.

~Allison

[Maggie Mermaid]

  On 3/12/2010 at 1:02 PM, missy said:

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

The baked version is awesome.

[luvs2eat]

  On 3/12/2010 at 1:02 PM, missy said:

This sounds like what my Japanese friends call mochiko cake, which they bake in the oven. They've been bringing it to gatherings alot lately and kiddo liked it and it's easy so we plan to give making it a try. Here's one link to a recipe that I found. Open Original Shared Link

My friends usually add canned adzuki beans to their cakes but I thought the blueberry version looked good!

Can't wait for cherry season to try these. The presentation is awesome!!! Saved in my faves!!