Hi, folks! I’ve been away for quite some time, mostly because the third trimester of pregnancy has sapped my energy and creativity in the kitchen. I apologize for the long silence, and most likely won’t be posting any new recipes until after the baby arrives.
Me at 35 weeks.
I hadn’t realized how tiring pregnancy is, especially now at 37 weeks! My garden is full of weeds, I don’t want to cook, and grocery shopping isn’t so much fun, anymore. All my plans to prepare frozen meals and keep healthy snacks on hand have gone out the window–I just don’t care at this point, I just want to have the baby, already!
Last month we were invited to a neighbor’s for barbecue and wanted to bring something you’d normally see at Hawaii get-togethers. I asked my sister for her Mochi Cake recipe, thinking desserts are a good way to introduce new foods to people. I make a chocolate version for those of you that want to give it a try, and either recipe will yield a chewy, spongy mochi cake that’s a nice change of pace from sheet cakes or brownies.
I don’t think our neighbors have ever had anything like it before, and everyone seemed to enjoy both flavors of mochi cake. It’s gluten-free and, if you use coconut oil and water instead of milk, dairy-free, too!
I didn’t take pictures of the dessert itself, but here are pictures I got off the Internet of some of the specialty ingredients:
Mochiko (sweet rice flour, gluten-free), frozen shredded coconut, instant espresso powder.
Mochi Cake
Ingredients:
4 C mochiko (1lb box)
3 C sugar
3 tsp baking powder
1 C frozen shredded coconut (DON’T use the dried stuff you find by the boxed cake mixes, totally different taste and texture!)
6 T melted salted butter (if using unsalted butter or coconut oil, add 1 tsp salt)
1 14 1/2 oz. can coconut milk + water, milk or cream to make 2 cups
4 large eggs
2 tsp vanilla
Directions:
Mix together: dry ingredients
In a separate bowl, mix remaining ingredients then pour into dry mix. Stir until well combined.
Pour into pregreased 9×13″ pan and bake for about 45 minutes at 350º.
Cool, cut into small squares or rectangles (I like rectangles, easier to bite!) and place in paper muffin liners to serve.
Keep uneaten portions in an airtight counter for up to 2 days.
Double Chocolate Mochi Cake
Ingredients:
4 C mochiko (1lb box)
3 C sugar
1/2 c unsweetened cocoa powder
1 tablespoon instant espresso powder (such as Megdaglia d’Oro)
3 tsp baking powder
1/2 cup frozen shredded coconut, defrosted (DON’T use the dried stuff, totally different taste and texture!)
6 T melted salted butter (if using unsalted butter or coconut oil, add 1 tsp salt)
1 14 1/2 oz can coconut milk + water, milk or cream to make 2 cups (can find it at some supermarkets or Asian store)
4 large eggs
2 tsp vanilla
3/4 cup semi-sweet chocolate chips
Directions:
Mix together: dry ingredients
In a separate bowl, mix remaining ingredients then pour into dry mix. Stir until well combined. Stir in chocolate chips OR pour batter into pan and sprinkle chips on top.
Pour into pregreased 9×13″ pan and bake for about 45 minutes at 350º.
Cool, cut into small squares or rectangles (I like rectangles, easier to bite!) and place in paper muffin liners to serve.
T h e F o o d e r y 