Mochiko is a glutinous rice flour made from mochigome (a short-grained Japanese rice) that is is ground into a fine powder. It is traditionally used to make sweet mochi for dessert vs the traditional pounding of mochi rice into patties that are not sweet. The mochiko in this cake gives it more density and moisture but the cake flour and baking soda help it to rise like a more traditional cake - so it’s texture is in between a brownie and cake. It’s also not too sweet and goes with a scoop of ice cream.
Skill Level: Moderate
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 18 to 20 servings
2 cups mochiko (Japanese sweet rice flour)
1 1/2 cups cake flour
½ cup Dutch cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, room temperature
1 ½ cups dark brown sugar, firmly packed
1 teaspoon vanilla
4 eggs, beaten
2 cups milk
Preheat oven to 350 degrees. Grease a 9-by-13 inch pan with non-stick cooking spray or wipe with butter and dust with flour.
In a medium bowl, whisk the mochiko, cake flour, cocoa powder, baking soda and salt.
In a separate large bowl or standing mixer fitted with the paddle attachment, beat the butter, sugar and vanilla until creamy.
Add eggs, one at a time until each are incorporated. Blend in the milk.
Gradually beat in the flour mixture.
Pour the batter into the greased pan and make sure it is evenly distributed.
Bake for 30 minutes or until toothpick inserted comes out clean.
Let cool for 30 minutes. Slice and serve. Dust with powdered sugar.