See, on the chart of Words Often Used to Describe Cake, "squishy"–the most apt description for mochi cake–is overlooked ("soggy" appears twice because it is particularly offensive). And it starts with the fact that, with its surprising spring and spryness, it is inhalable. I'd like to make a case for why this mochi cake–more squishy than gooey, more subtle than sweet–is better. Cool cake in the pan for 10 minutes, then turn out onto a wire rack to complete cooling.If you were to cut yourself a slice of the deep chocolate, shatter-topped, brownie-like cake pictured above, how big would you make your piece? Most of us would be fairly conservative, if not in an act of modesty than in one of prudence–no one likes to be caught halfway in the middle of a sea of too-rich cake without a life preserver.īut what you don't know about this cake is that as dense and rich and indulgent as it looks–as much as it could pass for a nearly-flourless chocolate cake–it is none of those things.Pour batter into prepared loaf pan and bake for 60 to 70 minutes, until the cake is a deep golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it.Fold wet ingredients into dry, mixing until fully combined.Make a small well in the middle of the dry ingredients and pour the liquid mixture into the well.In a separate bowl, whisk together the remaining ingredient.Sift together the rice flour, sugar, and baking powder.Butter a 9-by-5-inch loaf pan and line it with parchment. 5 1/2 Tablespoons unsalted butter, melted.Jeni uses it to make mochi cake croutons and even toasts it on the grill (which is what I also did, coming up in the next recipe!). So whether you plan to cut this into cubes and throw it into some ice cream (I would recommend subbing it for the shortcake in this recipe) or simply topping it with a scoop of your favorite store-bought ice cream, it’s a great way to switch up your typical ice cream routine. ![]() It definitely serves to show this cake’s appeal as an ice cream mix-in. I mean, it’s nothing crazy but it’s fun to play with and see that tiny tug will serve to stretch the cake rather than break it into pieces. It’s a bit on the “springy” side, in that you can even pull at it a little bit and it will happily spring back to its original shape. If you have never had mochi, you may be a bit scared when you cut into this cake. The rice flour keeps the center of this cake light and chewy while the sugar provides a gorgeous golden brown exterior, and the coconut and evaporated milks give the cake a wonderfully sweet, milky, almost tropical flavor. You may recommend mochi from the toppings bar of your local frozen yogurt shop, or perhaps you’ve seen these glutinous chewy rice balls filled with ice cream at your favorite asian restaurant or grocer ( Trader Joes even carries some that you can take home to try!). ![]() Like the Japanese mochi, but in pound cake form. At room temperature, the cake is springy, spongy, and delightfully chewy. ![]() Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued.
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