One of my favorite and easiest dump cake recipes is this one, a coconut mochi cake recipe. But it is a bit heavy, with two cans of coconut milk and a stick of butter. This recipe is far lighter, but just as addicting for the mochi-lovers in our family. At room temperature, the cake takes on its characteristic chewiness. When it’s warm, it’s softer and slightly gooey. While it will keep a few days, it is best eaten within a couple of days as the mochi will become harder. To reheat, simply toast in the oven for a few minutes.
Note: We happened to have some red bean paste in the fridge (also long overdue), but I’m beginning to wonder if a similar-textured substitute could be used. Peanut butter anyone?
Red Bean Mochi Cake
1 lb sweet/glutinous rice flour (Mochiko)
1/3 cup vegetable oil
2 cups milk (or water)
1 to 1 1/2 cups of sugar
1/2 – 1 cup red bean paste (storebought or homemade)
- Mix together all the ingredients except the red bean paste. Stir in the red bean paste. Bak at 350 degrees in a 9 x 13 pan or 2 loaf pans for 45 min – 1 hour. Cake is done when you can insert a knife cleanly