Mini Mochi Rice Cakes is a traditional Japanese recipe, for a classic cake made from a glutinous rice flour base blended with milk, sugar, eggs and butter. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Mini Mochi Rice Cakes.
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This is a traditional Japanese rice pastry, but these days it’s found and eaten as a dessert or snack throughout Asia.
This simple and not-to-sweet dessert is perfect for any time you’re wanting a dense chewy cake. These are prepared in a patty pan or mini cupcake tin (as you find in the UK).
Ingredients:
250g mochiko (glutinous rice flour)
500ml strawberry milk
150g white granulated sugar
2 large egg
65g butter, softened
1 tsp vanilla extract
icing sugar for dusting
Method:
Pre-heat your oven to 180°C. Grease the wells of your patty or mini cupcake tin.
In a large bowl, mix together your wet ingredients: butter, sugar, eggs, vanilla and milk.
Slowly pour in the rice flour while continuously mixing with the other hand. It may look a little lumpy but continue to whisk and it'll become smooth.
Pour the batter into the greased pan.
Transfer to the centre of your pre-heated oven and bake for about 30 minutes or until the edges are lightly browned and a toothpick inserted into the centre emerges cleanly.
Turn out onto a wire rack and set aside to cool. Dust with icing sugar and serve.
