Monday, August 9, 2010

Coffee Mochi Cake: Replacing one vice with another

For my brothers and sisters at Cornerstone Community Church who still trust me enough to eat weird experiments such as this.

About a year ago, I confessed to all of my readers (read it here), two of my vices - one was coffee and the other was cussing.  Writing that post, confessing that cussing was something that I loved to do somehow transformed me, for over the past year, I've managed to dramatically reduce the number of profane things that fly out of my mouth.  In my defense, I did not cuss in front of my children, but saved it for the pristine ears of all of my friends who would regularly tell me to chill out.  Realizing that it was causing problems as well as making me look not so wonderful really made me pause and rethink my potty mouth.  After the blog post, I made several periods of concerted effort to stop cursing, and this year, I can say that my cussing is down to a bare minimum.  I save the few choice words and use them when necessary, but no longer is cussing a vice.

I've replaced it with something else.  Mochi cake.  I refuse to give up my other vice coffee and in place of bad words, mochi cake has filled my mouth.  In a flash of inspiration, I thought it would be fun to sort of mix my two vices together - why not!  It's two birds with one stone, in my mouth at the same time.  It seemed perfect in concept, so I set out to make it.

It is often hard to evaluate the success of a dish on your own, so I do rely on a panel of taste testers.  I planned to make it on a day where I would have a wide range of taste testers, and the day happened to be a Friday Town Hall meeting at Church.  I had tasted it before bringing it and thought it very good but needed some more tasters.

The response was overwhelming - people LOVED IT.  I had to stop people from taking more than their share and on more than one occasion had to grab pieces away from people.  This is definitely an adult cake, even if I did make it with decaf instant coffee.  You must like coffee to enjoy this and the flavor mixed with the texture is something special.  This is dense, dark, and strongly coffee flavored.

**Cooking note - the instant coffee I used (found it at Whole Foods)
Coffee Mochi (AKA as Wake Me Up Mochi)
Makes one 9X13 pan, about 24 squares

1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
1 14 oz cans of coconut milk - not lowfat
1 12 oz can evaporated milk
7 tablespoons instant coffee granules (I used decaf, but you can use regular coffee)
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled
1 tablespoon vanilla extract

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, evaporated milk, coffee granules, vanilla extract and melted butter.  Mix to blend until coffee granules are almost all dissolved.

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 dark 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 coffee mochi cake for three days, covered.

Printable recipe

The coffee...I paid $8 for one jar. 


Fuat Gencal said...

Çok leziz ve iştah açıcı olmuş ellerinize sağlık.


The Urban Baker said...

I happen to love mochi! I have a friend ( a 12 year old) whom is insulin resistant. I am going to make this for her. I know her whole family will devour this.

Joy said...

hmmm coffee. i was there with you on the vises. I can't give up my coffee but I did break my cussing issue when I quit my last job. Great recipe.

beem221 said...

this looks awesome, what a great idea, didn't even think about coffee! i'm so happy that mochi cake is your new vice because i get to benefit from it. :)
btw - tried your sesame cilantro noodle recipe and loved it, made it twice in the last 2 weeks. had your famous ginger chicken on the bbq from kk & hk (you'd be proud of kk - he grilled it to perfection). can't wait to try more of your excellent recipes, THANK YOU!

Linda said...

This is the best mochi cake recipe yet! Just the right sweetness.

sue said...

thanks for sharing. i made the rasberry and blackberry version, and it was yummuy!

Cathy said...

Can't wait for the mocha version. :D Out of curiosity, why did you use a stick of butter (up from the normal half)... and what did it do to the taste/consistency? Also, I haven't tried evaporated milk (in place of coconut milk)... what does that do in place of CM?

Joanne Choi said...

Good questions Cathy. I fiddled with a couple of things in my head.

Coconut milk does have a flavor, but I like the richness (fat) it adds in texture and also the chewiness I think it adds. SO I used only one - because I didn't want it to compete with the coffee flavor. Evaporated milk has LESS fat than coconut milk, so I had to add it back in using butter. You could try it with two things of coconut milk, but my suspicion is that it will be too coconutty and compete with the coffee.

Mouthy One said...

Could this be made by substituting the mochi flour with AP flour, or would that completely ruin the texture?

Joanne Choi said...

AP flour is not the recipe for this as the texture would be different...and I'm guessing slightly weird with the high egg content. If you're looking for a good chocolate cake recipe, there is one on my blog for a chocolate pan cake. If you're looking for one that tastes like coffee, I'm in the process of figuring out how to make a coffee cake that is really made with the flavors of coffee.

Susan said...

All I have to say is I adore you. You make me feel less embarrassed about my own "shortcomings" (traits that I feel should be shortcomings but I secretly don't hate about myself). Like the fact that more often than I would rather admit, I overcook my muffins. And more often than I would rather admit, I sound like a construction worker that just dropped a sledgehammer on his pinkie toe...

Bethie said...

Ah #&!*!!! Now I have to make these. I enjoyed your post and can sure relate to the swearing. LOL!!

I love mochi cakes and love coffee even more!

Anonymous said...

I have used your recipe and baked your vanilla bean mochi cake.
First time ever and my family really enjoyed eating it. Thank you! I substitute coconut oil for butter and it is delicious. Coconut oil is healthier than butter, same with coconut milk. No trans-fat in them. And the taste is super delicious.

Maria said...

I love mochi! These look incredibly moist and delicious!

Dr. Frederick Douglass Opie said...

Great recipe, I ran a link to my food and history blog @

Best wishes,


Dr. Frederick Douglass Opie said...

Great recipe, I ran a link to my food and history blog @

Best wishes,



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