Mochi. It’s kind of a funny food word, right? (Although maybe not quite this funny.) And its definition, by way of Merriam-Webster, doesn’t do much to up its profile:
Mochi: a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastry.
Sound appealing? Okay, okay, bear with me for a moment. Mochi flour, or white rice flour, can add some elasticity and chewiness to baked goods without adding wheat or gluten. Awesome for those with a gluten sensitivity, right?
This recipe for mochi cakes comes from Maya Adam via our affiliate friends at Grokker, and she came up with it because her son couldn’t have wheat but, of course, still wanted to enjoy yummy treats. The recipe is simple, plus it’s really easy to customize using your favorite jam or spread. As you’ll see in the video below, it can be a fun recipe to whip up with little ones, although the final product certainly looks sophisticated enough to delight an adults-only crowd!
Gluten-free Mini Mochi Cakes
- Mochi Cakes
- 3 large eggs
- 1 cup of granulated sugar
- 1 teaspoon vanilla extract
- 1 can regular coconut milk (about 1 & ½ cups)
- 2 ¼ cups sweet white rice flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- Butter for greasing the mini-cupcake pan
- Whipped Cream
- 1 pint heavy whipping cream
- ¼ cup of granulated sugar
- ½ teaspoon vanilla extract (optional)
- Jam or Nutella
- Preheat ven to 325°F degrees.
- Add eggs, sugar, and vanilla extract to mixer and and blend until uniform.
- Add in coconut milk and blend.
- Combine sweet white rice flour, baking powder, and salt. Gradually add these dry ingredients to the egg mixture and mix until the mochi batter is fully blended.
- Scoop batter into a greased mini-cupcake pan until each cup is about ¾ full. Bake for 12-15 minutes. Set aside to cool.
- To serve, spread a healthy dose of your favorite topping, jam, or Nutella on each cake, and finish with a dollop of freshly whipped cream.
- To Make Whipped Cream
- To whip the cream, blend your heavy whipping cream until it thickens and peaks begin to form. Fold in sugar.
Think this recipe might make its way into your dessert rotation? I don’t have a gluten sensitivity, but man, these have my mouth watering nonetheless! —Kristen