Hi! I just got back from a little adventure in SoCal. Actually, it was a whirlwind four-day band/orchestra field trip that included a trip to Disneyland, a tour of UCLA, and a couple other activities that were quite interesting.
It was great to get away for a bit, but honestly, I’m exhausted. For some reason *, our director planned the schedule in a way that allowed us, AT MOST, eight hours of sleep per night. That’s assuming that we hit the sack the moment we walked back into our hotel rooms and didn’t shower (gross), talk, or complete any homework. Yeah right. It wasn’t the most relaxing experience. But, nevertheless, SoCal was a blast! I mean, who wouldn’t want to skip two days of school and go to Disneyland?
* Ok. I figured it out! Teens + too much free time = partaayy
Let’s get back to the recipe, which I’ve been putting off for the last month. I told myself I would blog every day during the trip, but that plan went out the window once I realized that our schedule was super packed. (The fact that my computer isn’t allowing me to upload pictures is also a bit of a problem.)
Are you familiar with mochi? Yo’ve probably tasted ice cream mochi before, right? The thin, soft layer covering the ice cream is the mochi part. In general, mochi is a sticky, chewy Japanese rice cake. It’s often sweetened, but during New Year’s we put it in a savory soup. Honestly, mochi is one of those things that you either love or hate. The texture is VERY different than that of pretty much any western food. I honestly can’t think of anything that really compares. That being said, you should try it! Mochi is kind of amazing.
This particular recipe has eggs, two different types of milk, and butter, which make it very rich. You only need a small square, so I would recommend cutting the recipe in half. However, having half a can of evaporated milk hanging around is annoying, so you can bake a full batch and freeze the squares! They defrost beautifully.
Recipe Notes: Dont’ use Trader Joe’s light coconut milk; it tastes perfumy to me.
- 1 16 oz box Mochiko rice flour (found in the Asian section of most grocery stores, excluding Trader Joe’s)
- 1 14 oz can light coconut milk (regular is fine too, but really… that’s a lot of fat)
- 1 12 oz can evaporated milk
- 3 large eggs, beaten well
- 1/2 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tsp vanilla extract
- 2 tsp baking powder
- pinch of salt
1) Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper sprayed with non-stick spray. Set aside.
2) Whisk together the dry ingredients. Pour in the liquids and stir the mixture with a rubber spatula or wood spoon until it is completely smooth. Pour the mixture into the prepared dish and bake for 55 minutes – 1 hour, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely (it’s a sticky mess to cut if you don’t) and then slice it into small squares.