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 🙂
- 1 cup mochiko (sweet rice flour)
- 1 cup sugar
- 1½ teaspoon baking soda
- ¼ cup butter
- ½ cup semi sweet chocolate
- 1 can (12 ounce) evaporated milk
- 1 teaspoon vanilla extract
- 1 egg
- Preheat oven to 350 Fahrenheit (180 Celcius). Grease an 8" x 8" pan, set aside.
- Whisk together mochiko, sugar, and baking soda. Set aside.
- Melt butter and chocolate in a small sauce pot over low heat, then pour into a mixing bowl.
- Using a mixer on low speed, slowly add evaporated milk, vanilla extract, and egg into the butter and chocolate mixture.
- Again on low speed, slowly add the mochiko mixture. Stop mixing once the batter is smooth.
- Pour the cake batter into prepared pan, bake in the preheated oven for 50-60 minutes, or until the cake no longer jiggles.
- Remove from oven, let the cake cool completely in the pan. Slice into serving portions. Store leftovers at room temperature.