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Last updated: Jun 30, 2016 — Published: Jun 30, 2016 — By: Anita — 11 commentsThis slightly chewy and chocolatey mochi cake is just the perfect munching snack with some brewed hot tea/coffee, and I love that they are not too sweet.
This slightly chewy and springy cake is a must try, so different from the usual cake, but oh so good. It is just the perfect cake alongside a cup of afternoon tea or coffee, and definitely a good dessert to round up a dinner. Bring this to a pot luck and see them disappear at an alarming rate, so make sure to make two and save one for yourself.
Unlike normal cake, this cake is made with mochiko (sweet rice flour), so it is perfectly safe if you or your loved ones are allergic to gluten. I recommend using this one from Koda Farms. Any extra can be used to make daifuku, or just make even more of this cake. The cake cannot be stored in the fridge since it will become hard, so just leave the leftovers at room temperature in your kitchen counter. As such, please consume the cake within 2 days. If you can’t finish them all, just bring the rest to your friends or colleagues. I am sure they are going to be very happy with you :)
5.0 from 2 reviews
Author: Anita Jacobson
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins