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Kat Lieu's Beautifully Blue Mochi Cake

April 2023 World Spice

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

"Ever had butter mochi or a mochi cake? If yes, then youll love my irresistible and beautifully blue mochi cake! If you havent, thats ok; lets start with this recipe. I bet youll be mochi in love. Its 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 itll 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�

Kat Lieu's Beautifully Blue Mochi Cake

World Spice

Category

Desserts

Servings

1.0

Prep Time

20.0 minutes

Cook Time

60.0 minutes

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

"Ever had butter mochi or a mochi cake? If yes, then youll love my irresistible and beautifully blue mochi cake! If you havent, thats ok; lets start with this recipe. I bet youll be mochi in love. Its 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 itll 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�

Ingredients

For the Mochi Cake Batter:
2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake or use 100 g ripe bananas)
1 cup any milk (use plant-based or coconut milk for a vegan cake)
1/2 cup condensed milk (use vegan condensed milk for a vegan cake or sub with vegan liquid sweetener)
If you like sweeter cakes, add about 2 tablespoons granulated sugar�
1 teaspoon vanilla extract, optional
1/2 tablespoon miso, any (sub with a large pinch of salt)
2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
1 tablespoon lemon zest, or 1 teaspoon of fresh lemon juice, optional (it will make the cake lavender instead of blue, due to change in acidity and pH, just FYI!)
228 g glutinous rice flour (I used Mochiko)
1 teaspoon baking powder
1 to 2 teaspoons powder
Optional toppings:
Confectioners' sugar
Some powder
Mango slices, formed into a mango rose
Coconut shreds�

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Directions

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 youd like, slice, serve, and enjoy!�

Note

Kat Lieu's Beautifully Blue Mochi Cake

Category

Desserts

Servings

1.0

Prep Time

20.0 minutes

Cook Time

60.0 minutes

Author

World Spice

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

"Ever had butter mochi or a mochi cake? If yes, then youll love my irresistible and beautifully blue mochi cake! If you havent, thats ok; lets start with this recipe. I bet youll be mochi in love. Its 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 itll 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�

Ingredients

For the Mochi Cake Batter:
2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake or use 100 g ripe bananas)
1 cup any milk (use plant-based or coconut milk for a vegan cake)
1/2 cup condensed milk (use vegan condensed milk for a vegan cake or sub with vegan liquid sweetener)
If you like sweeter cakes, add about 2 tablespoons granulated sugar�
1 teaspoon vanilla extract, optional
1/2 tablespoon miso, any (sub with a large pinch of salt)
2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
1 tablespoon lemon zest, or 1 teaspoon of fresh lemon juice, optional (it will make the cake lavender instead of blue, due to change in acidity and pH, just FYI!)
228 g glutinous rice flour (I used Mochiko)
1 teaspoon baking powder
1 to 2 teaspoons powder
Optional toppings:
Confectioners' sugar
Some powder
Mango slices, formed into a mango rose
Coconut shreds�

View Cart (0) Checkout

Directions

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 youd like, slice, serve, and enjoy!�

Note