The idea to make glutinous rice cakes came to me when I was at an Asian Bakery. They had tiny trays of different types of Mochi cakes, filled with red bean or some sweet stuff and covered with coconut flakes (like Japanese Daifuku).
I thought about what kind of flavors to make. I decided to go simple. Along with the flour, I also picked up a can of coconut milk. I figured coconut flavor would go well. Instead of making Mochi balls or filling the cakes, I decided to just make rectangular bars. I came across some Mung beans in the fridge. Mung bean is an awesome ingredient that can be found in many Asian and Southeast Asian dishes. It would add extra deliciousness to the cake. I would recommend boiling the mung beans beforehand.
- 0.5 cup butter
- 1.5 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 lb mochiko flour
- 2 tsp baking powder
- 1 can coconut milk (13.5 oz)
- 1 can evaporated milk (12 oz)
- 0.5 cup water
- ~1.5 cups mung beans
- In a food processor, combine the butter, sugar, vanilla, and eggs.
- Transfer mixture into a large mixing bowl.
- Slowly incorporate the mochiko flour and the baking powder into the mixture.
- Add the coconut milk, evaporated milk, and water.
- Mix well.
- Once the mixture is smooth, stir in the mung beans.
- Pour into a baking dish.
- Bake in the oven at 350 degrees for 45-60 minutes. It took about 45 minutes using the convection oven. The mochi is ready when the edges are slightly brown and the top has solidified. You can test it by inserting a thin toothpick and observing if the toothpick comes out clean.
I made one batch using those silicone muffin cups. They worked pretty well. The cakes came out looking like… little cakes, I guess. I built a stack of these very cute, bite-size pieces!