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Strawberry Mochi Cake

A delightful blend of chewy mochi and fresh strawberries that captures the essence of summer, perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: Asian, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 cups premium mochiko flour Can be crafted from heirloom sweet rice for an authentic touch.
  • 15 oz succulent strawberries, chopped Fresh strawberries are ideal.
  • 6 tablespoons melted coconut oil Adds richness to the cake.
  • 10.5 tablespoons granulated sugar Use your preferred type of sugar.
  • 1 cup almond milk Can substitute with other plant-based milk.

Method
 

Preparation
  1. Start by softly mashing the strawberries until they form a lovely puree.
  2. Preheat your oven to 350°F.
  3. In a large bowl, whisk together the mochiko flour and sugar.
  4. In another bowl, combine the melted coconut oil and almond milk; stir until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Grease a 9-inch baking pan and pour in the batter. Smooth the top.
Baking
  1. Slide the cake into the oven and bake for about 25-30 minutes.
  2. Let it cool in the pan for about 10-15 minutes before transferring to a wire rack.
Serving
  1. Cut the cake into squares and serve warm or at room temperature.

Notes

Dust with powdered sugar or serve with whipped cream. Can vary the fruit based on the season.