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Kat Lieu's Beautifully Blue Mochi Cake

Kat Lieu's Beautifully Blue Mochi Cake

From Kat Lieu, author of "Modern Asian Baking at Home" -

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes."

"Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!"

About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu 
Total
1 hours 20 mins
Yields 1 8-inch cake
Prep
20 mins
Cook
1 hours

Ingredients

For the Mochi Cake Batter:
Optional toppings:

Preparation

Preheat the oven to 350°F with a rack in the center.

Generously grease an 8-inch (20-cm) baking pan and line the bottom with parchment paper. This cake sticks to the bottom because it's made with glutinous rice flour and not a lot of oil, unlike butter mochi, which is more generous with butter (but it's still sticky, oh the irony!). Using parchment paper is your best bet.

The ideal way to whip up this batter is to whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. Of course, you could also mix the batter by hand or with a stand mixer fitted with the paddle attachment.

Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK.

You can remove the cake from the oven and allow it to set inside the hot pan.

Flip the cooled cake out of the pan. Cut a ripe mango into thin slices and form into a mango rose or flower and decorate the top of the cake as you please.

Dust with the optional confectioners' sugar or butterfly pea flower powder, or both. Add coconut shreds if you’d like, slice, serve, and enjoy! 

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Butterfly Pea Flower
$10.00
2 oz bag

Kat Lieu's Beautifully Blue Mochi Cake

| Desserts

From Kat Lieu, author of "Modern Asian Baking at Home" -

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes."

"Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!"

About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu 

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