AGAIN? That's what I heard this morning when I told someone I was going to make a mochi cake. I had a good reason to however, as good friend LKL was coming over for lunch and had yet to try the cake. I wanted to treat her to something yummy along with her lunch of Asian Pasta Salad and Curried Chicken Salad. I figured a dessert that bridged both Asian and Western culture would be appropriate. Thus Mochi cake it was.
Only, the other part of my personality is that I get fixated on certain things and can't let it go. Right now, I have MMS...Mochi Madness Syndrome. I can't let the concept go. A year ago or so, I was obsessed with cupcakes and frantically began researching all these different cupcake recipes because I couldn't let it go. This is no different. I am curious about changing sugar amounts, trying to reduce fat and my all time favorite, adding vanilla bean to anything that that has a pretty white background so that you can see flecks of vanilla. I thought I'd take the first Mochi Cake recipe I did last week and change it up.
The result - another really yummy cake, only with less sugar and less fat. It does feel lighter somehow and less rich, and the vanilla bean was a lovely subtle flavor mixed in with the coconut. It was a hit with Friend with LKL, who was excited to take it home to her husband. And I was pretty excited because it was another fun stop on the road of my obsession.
Quick Vanilla Bean Tutorial
Please excuse the photographs, as I had to shoot with my left hand while my right hand tried to demonstrate. Hopefully you'll get a sense of what you need to do.
Carefully cut down the center of your whole vanilla bean and split it into two parts.
Starting at one end, with the back of your knife (not sharp side), scrape along the length of the vanilla bean.
You will have a knife tip covered with tiny gooey black dots.
Add vanilla bean goo to batter and repeat on the other half of the bean.
Vanilla Bean Mochi Cake
adapted from Gourmet Magazine | May 2005
Makes one 9X13 pan, or 24 squares
1 lb box of mochiko flour (3 cups equivalent)
2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
1 14 oz can regular coconut milk
1 14 oz can light coconut milk (readily found at Trader Joes)
5 large eggs
1/2 stick of butter (1/4 cup of butter) melted and slightly cooled
1 whole vanilla bean, split in half and beans scraped out
Preheat oven to 350. Grease a 9X13 baking pan.
In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.
In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla bean.
Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.
Pour batter into greased 9X13 pan. Carefully smooth out the top.
Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.
A beautiful tower of mochi cake
I love these beans and this company has excellent customer service and great product.