I have finally found it! My search for the Chinese Mochi that my grandmother used to make is completed. This recipe creates a buttery, chewy mochi with a crisp and flaky crust along the edges and top. This is baked mochi at its best. For the filling, I cheated and used a can of sweetened adzuki beans. You could spend a whole afternoon cooking some dried beans down, but ain't nobody got time for 'dat!
This recipe will create a 8.5 x 11 "cake," but I split the batter up and tried baking bite-sized ones in my silicone brownie pan (first picture). Those came out a bit crispier on the edges. I also baked a portion of the batch in an aluminum pan, and then I also baked a little batch in a glass dish. That probably turned out the best.
Ingredients
3 eggs
1 t Baking Powder
1/8 c sugar
2.5 cups whole milk
1 t vanilla extract
1 pkg (1 pound) sweet rice flour
1 stick of melted butter
1 can of sweetened adzuki beans
Procedure
1. Preheat your oven to 350 degrees F.
2. Beat the 3 eggs first.
3. Add the baking powder, sugar, vanilla and milk. Mix until the sugar is dissolved.
4. Add the rice flour 1/3 of a package at a time until well incorporated.
5. Slowly drizzle in the melted butter as you mix the batter.
6. Pour the batter into a greased pan.
7. Dump small spoonfuls of the red bean paste throughout the pan.
8. Bake for about 50 minutes (until the top becomes a light golden brown.
9. Allow it to cool. This actually tasted the best at room temperature. When the cake is warm, the texture is not as chewy. If you must put it in the fridge for storage, be sure to pop it in the oven or microwave to heat it up a bit before you eat it. SInce its made with rice flour, once it gets cold, the consistency of the cake will be like eating cold rice...hard an dry.
This recipe will create a 8.5 x 11 "cake," but I split the batter up and tried baking bite-sized ones in my silicone brownie pan (first picture). Those came out a bit crispier on the edges. I also baked a portion of the batch in an aluminum pan, and then I also baked a little batch in a glass dish. That probably turned out the best.
Ingredients
3 eggs
1 t Baking Powder
1/8 c sugar
2.5 cups whole milk
1 t vanilla extract
1 pkg (1 pound) sweet rice flour
1 stick of melted butter
1 can of sweetened adzuki beans
Procedure
1. Preheat your oven to 350 degrees F.
2. Beat the 3 eggs first.
3. Add the baking powder, sugar, vanilla and milk. Mix until the sugar is dissolved.
4. Add the rice flour 1/3 of a package at a time until well incorporated.
5. Slowly drizzle in the melted butter as you mix the batter.
6. Pour the batter into a greased pan.
7. Dump small spoonfuls of the red bean paste throughout the pan.
8. Bake for about 50 minutes (until the top becomes a light golden brown.
9. Allow it to cool. This actually tasted the best at room temperature. When the cake is warm, the texture is not as chewy. If you must put it in the fridge for storage, be sure to pop it in the oven or microwave to heat it up a bit before you eat it. SInce its made with rice flour, once it gets cold, the consistency of the cake will be like eating cold rice...hard an dry.