Transfer the pan to a wire rack to coolВ completely.В CoatВ aВ knife with butterВ and cut aroundВ theВ edges to help the cake separate from the panВ andВ preventВ the cake fromВ stickingВ to the knife.В Serve the cake directly from the pan. If using a glass or dark metal pan,В subtractВ a few minutesВ fromВ yourВ baking time. You can bake the mochi longer for a firmer texture,В orВ forВ less time for a gooier texture. SprinkleВ with theВ blackВ andВ whiteВ sesame seedsВ and finish with the fleur de sel.Д«ake the mochiВ until it is set and golden brown on top,В 1 hourВ 5В minutesВ toВ 1 hour 15 minutes. EvenlyВ sprinkle the top with theВ coconutВ chips orВ flakes. Pour theВ batterВ into theВ preparedВ pan andВ tapВ the pan on the counterВ a few timesВ toВ remove any air bubbles. Pour this mixture into the dry ingredients and stir until just combined.В Add the melted butter-coconut milk mixture, whisking continuously,В until fully incorporated and smooth with no lumps. WhiskВ togetherВ theВ eggs,В evaporated milkВ andВ vanillaВ in a medium bowl. Whisk togetherВ the mochiko, sugar, baking powder andВ seaВ salt in a large bowl. Gently warm the mixture, stirring often, until just above room temperature and no lumps remain.

PutВ theВ 4 tablespoonsВ butter in a medium saucepanВ and cookВ over medium heatВ until melted.В Meanwhile, whisk the coconut milk to remove any lumps.В Add the coconut milkВ to the melted butterВ andВ reduceВ the heat to low. GreaseВ an 8-inch-squareВ cake panВ orВ 10-1/2-by-7-inchВ cakeВ panВ with butter. Flip the cooled cake out of the pan and dust with the optional confectioners' sugar, lemon zest, a slice or wedge of lemon, and/or some blueberries, or try having it with the cream cheese frosting.Preheat the oven to 350В degreesВ F (175В degreesВ C).You can remove the cake from the oven and allow it to set inside the hot pan. As I want to retain the yellow color of this cake, I covered the pan with aluminum foil early on. Pour all of the batter into the pan and bake for at least 60 minutes, until an inserted toothpick or bamboo skewer comes out clean.It's ok to over blend this forgiving batter. Blend until you get a smooth, homogenous, runny but thick batter. Next, we melt the chocolate and butter together in the microwave in 20sec intervals, mixing in between intervals. Then, combine instant coffee, vanilla and whisked egg. We start by combining all dry ingredients, which then need to be sifted together. The best way to whip up this batter is to literally whip everything in a blender, adding all the wet ingredients to the bottom first. This cake is very easy to make and follows a very traditional baking process.This cake tends to stick to the bottom, being that it's made with glutinous rice flour and not a lot of oil, unlike butter mochi which is more generous with butter (but it's still sticky, oh the irony!). Generously grease an 8-inch (20-cm) baking pan (I use a square one for this recipe) or line it completely with parchment paper. Preheat the oven to 350вЏ with a rack in the center.Let me know what you think of this relatively foolproof and refreshing spring/summery dessert! This gluten-free dessert can be made vegan as well, so please note the vegan substitutions in the recipe below.

People who love sweet, sweet desserts, add extra sugar please! Please note (due to my East Asian palate) I donвЂ™t like desserts that are super sweet, so this lemony mochi without the cream cheese frosting will not be very sweet. Squeeze a bit more juice in even when you think youвЂ™ve added enough, LOL.

I decided to make a lemon mochi cake as it would resemble a lemon bar! With this recipe, donвЂ™t be shy when adding fresh lemon juice and zest. I wanted something like a lemon bar, but gluten-free and made with less butter. I had just made an ube mochi cake over the weekend and was I craving lemons, donвЂ™t ask me why. Ever since I pivoted from a healthcare career to a career in food writing, my brain never stops spinning, thinking up new recipes and content for Subtle Asian Baking. Hi friends, I'm not going to lie I go to sleep every night thinking about food.

Mochi cake