Strawberry Mochi Cake
If you’re looking for a unique twist on a classic dessert, then look no further than strawberry mochi cake. This delicious treat is a combination of two of Japan’s most beloved desserts: mochi and strawberry cake.
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Servings: 18
Calories: 109kcal
Ingredients
- 4 cups of premium mochiko flour 262.5g crafted from heirloom sweet rice for an authentic touch
- 15 oz of succulent strawberries 339g, either freshly plucked or artfully thawed from the frost-kissed embrace of winter, rendering approximately 12 oz for a luscious 1 1/2 cups of strawberry puree
- 6 tablespoons of liquid gold—melted coconut oil 81g or the subtle sophistication of light olive oil, elevating your mochi batter to new heights of gastronomic delight
- 10.5 tablespoons of your preferred granulated sugar of choice 100.5g – consider artisanal monk fruit sweetener for a refined, low-sugar twist
- 1 cup of velvety almond milk rich regular milk, or pristine water (171g), perfectly attuned to room temperature for harmonious blending
Instructions
Prepare Strawberry Puree:
- Wash and hull the strawberries.
- In a blender or food processor, puree the strawberries until smooth.
- Measure out 4 oz (1/2 cup) of the strawberry puree for the recipe.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients:
- In a mixing bowl, combine the premium mochiko flour and granulated sugar (or monk fruit sweetener). Mix well to ensure even distribution.
Prepare Wet Ingredients:
- In a separate bowl, combine the strawberry puree, almond milk (or regular milk or water), and melted coconut oil (or light olive oil). Stir until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Mix thoroughly until you have a smooth batter. Ensure there are no lumps.
Pour into Baking Pan:
- Pour the mochi batter into the prepared baking pan, spreading it evenly.
Bake:
- Place the baking pan in the preheated oven and bake for approximately 25-30 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out clean.
Cool:
- Allow the Strawberry Mochi Cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Cut and Serve:
- Once cooled, cut the mochi cake into squares or desired shapes. Serve and enjoy your delicious Strawberry Mochi Cake!
Notes
- If the mochi pieces are too large, break them up into smaller pieces before layering them in the cake pan. This will help ensure that the mochi cooks evenly.
- Be sure not to over-mix the cake batter. Over-mixing the batter can result in a cake that is dense and heavy.
- Allow the cake to cool completely before removing it from the pan. This will ensure that the cake retains its shape and doesn’t fall apart.
- If the glaze is too thin, add a little more sugar to thicken it.
- To add extra flavor, you can add a few drops of almond extract to the cake batter or glaze.