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Cakes, Chocolate, Dessert, Japanese, Lactose Free, Recipes

Mochi Cakes

August 30, 2024

These are by far the best butter mochi cakes that anyone can make at home. They bake up into gorgeous little rounds of deliciousness. The crispy and chewy edges of the mochi cakes are irresistible. Butter mochi is one of the most beloved desserts here in Hawaii. Whether you’re heading to a potluck or just cooking for your family, everyone’s eyes will be on dessert. Its signature chewy yet soft texture and not too sweet flavor are the perfect combination. These delightful mochi cupcakes are so easy to make, perfect to pack up for snacks and picnics, and they freeze well.

This recipe is very versatile. Make it plain or jazz it up with some coconut flakes, sesame seeds, or chocolate. These additional ingredients make the cakes both charming and distinctive. On a sad note, I recently read that Koda Farms will be closing their business due to rising costs which proved to be overwhelming. They have been everyone’s favorite mochiko flour for nearly 100 years. It was bad news for many of us who have treasured their quality mochiko flour and organic rice. Cheers to Koda Farms for providing their customers with the very best products for so many years.

You can make this recipe in a cake pan, but using a muffin tin proved to be the way to go. There’s no need to cut individual pieces when serving and the presentation is quite stunning. Most importantly, you get that crispy, chewy, very desirable texture in every bite.

Just for fun, I divided the recipe in half and made some flavored with cocoa powder. This created a few extra dishes and involved weighing ingredients with a scale. Next time I will make two separate batches, because you can never have too many mochi cakes!

Keep in mind it is perfectly normal for these chewy little treats to be flat or a bit sunken on the top and not domed like cupcakes or muffins.

The edges bake up golden brown and crispy. The sugar coated sides add such a nice texture with just a hint of sweetness. Don’t skip the sugar coated pan.

Just one word. Yum!

Mochi Cakes
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Mochi Cakes

Recipe by Kiyo
Servings

12

servings

Recipe adapted from Epicurious

Ingredients

  • 6 tablespoons (85g) Miyoko’s unsalted butter or Earth Balance Buttery Sticks for lactose free version (or regular unsalted butter) melted, plus more for the pan

  • 1 1/2 cups (300g) sugar, plus more for the pan

  • 1 (13.5 ounce) can unsweetened coconut milk (or 1 2/3 cups half & half, lactose free or regular)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt

  • 2 cups (254g) mochiko rice flour (preferably Koda Farms brand)

  • 3 tablespoons powdered flavoring of choice (unsweetened cocoa powder, matcha powder, malted milk powder) or 3 tablespoons mochiko rice flour if not using other flavored powder

  • 1 teaspoon baking powder

  • 1/3 cup unsweetened shredded coconut, optional

  • 2 tablespoons black or white (or combination) roasted sesame seeds, optional

Directions

  • Preheat oven to 350 degrees. Butter a standard 12-cup muffin pan, or 9-inch round cake pan, or 8-inch baking pan. Generously coat the pan with sugar, tapping out excess. (Note: If using a muffin pan you will end up with a bit of extra batter. I used a small 4×6-inch baking dish for this. You may also fill two extra muffin pan cavities for a total of 14 mochi cakes).
  • Place 1 1/2 cups sugar and 6 tablespoons melted butter in a large bowl. If using coconut milk, shake the can vigorously before opening it. If the coconut milk is lumpy, whisk it in a small pan over medium heat until smooth. Whisk coconut milk into sugar mixture. If using half & half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • In a medium bowl, whisk mochiko rice flour, 3 tablespoons powdered flavoring of your choice or 3 additional tablespoons of mochiko rice flour and baking powder. Whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds if using.
  • Bake until edges are lightly browned, tops begin to crack and cake springs back when gently pressed, about 40-45 minutes if using a muffin tin or 55-65 minutes for cake pans (oven temperatures vary, check at the earlier time given). Cakes should be nicely browned around the edges. Transfer pan to a wire rack and let cakes cool in pan for 10 minutes. Run a plastic knife around the rims of cakes and remove to a wire rack to cool completely. If using a cake pan, run plastic knife around perimeter pan, place plate over top and invert onto plate. Place wire rack over cake and invert onto rack, cake will be right side up. Serve once completely cooled.

Notes

  • Optional: You may add a teaspoon of ground cinnamon or 1/2 teaspoon of cardamom or turmeric to your batter if making plain mochi cakes. Whisk into rice flour in step #3.
  • Cakes can be frozen for 3 months. Microwave for a few seconds to soften slightly before serving. Or defrost overnight in the refrigerator.
Cakes, Dessert, Fruit, Lactose Free, Recipes, Summertime Meal

Strawberry Cheesecake Bars

June 14, 2024

These darling strawberry cheesecake bars are perfect for a light dessert on a summer evening. Fresh strawberries along with sugar and sour cream make up the topping for this not too sweet yet satisfying dessert. This is an easy recipe that anyone can make at home with a few basic ingredients. The one thing to keep in mind is the cheesecake needs to set in the refrigerator for a minimum of 4 hours before serving, so plan ahead. It is sure to be a showstopper at your next gathering.

The graham cracker crust couldn’t be easier to make. Flour, butter, sugar, and graham crackers are blitzed in the food processor before being pressed into the pan and baked.

I made half the recipe for a small get together. The full recipe is posted below.

The filling is very easy to prepare. The food processor does all the work.

To add an extra boost of strawberry flavor, I used my spice grinder to make strawberry powder with freeze-dried strawberries I bought at Target (some stores sell the powdered form). The strawberry powder adds a fruity punch to the topping.

The gorgeous strawberry flecked topping makes the most dreamy dessert for any occasion.

Strawberry Cheesecake Bars
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Strawberry Cheesecake Bars

Recipe by Kiyo
Servings

24

servings

7/09/24: Updated weight of graham crackers to 136g
Recipe adapted from Cook’s Country

Ingredients

  • Crust

  • 9 whole graham crackers (136g), broken into pieces

  • 1/2 cup (99g) granulated sugar

  • 3/4 cup (106g) all-purpose flour

  • 1/8 teaspoon salt or 1/4 teaspoon if using unsalted butter

  • 8 tablespoons Earth Balance Buttery Sticks or regular unsalted butter, melted

  • Filling

  • 1 1/2 pounds (680g) cream cheese (does not need to soften before using)

  • 1 cup (198g) granulated sugar

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • Topping

  • 6 ounces (170g) strawberries hulled (about 1 heaping cup), plus 5 hulled strawberries for garnish

  • 1/2 cup (99g) plus 1 teaspoon granulated sugar

  • 2 cups sour cream

  • 2 tablespoons pulverized freeze-dried strawberries, optional

Directions

  • Adjust oven rack to middle position and heat to 300 degrees. Make foil sling for 13×9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13-inches wide and second sheet should be 9-inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
  • For the crust: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted Buttery Sticks or unsalted butter and pulse until crumbs are evenly moistened, about 10 pulses. Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 15-20 minutes. Let cool completely.
  • For the filling: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is gently shaken, about 45 minutes.
  • For the topping: While filling is baking, in clean, dry processor bowl, process 6 ounces (170g) strawberries and 1/2 cup (99g) sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl along with pulverized freeze-dried strawberries (if using) until combined. Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return to oven and bake until topping is just set, about 15 minutes. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. When ready to serve, slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhand, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

Notes

  • Look for strawberries that are firm but ripe with a fragrant fruity scent. Locally grown strawberries are usually the freshest option.
  • Cheesecake bars can be frozen for up to 3 months in an airtight container. Defrost in refrigerator overnight.
Bread, Breakfast, Cakes, Dessert, Fruit, Lactose Free, Recipes

Double Chocolate Banana Bread

April 1, 2024

Everyone loves homemade banana bread. Here’s a delicious version that includes lots of melty chocolate in every bite. America’s Test Kitchen came up with this genius recipe that’s packed with two cups of mashed bananas. It includes cocoa powder and chopped chocolate, hence the name Double Chocolate Banana Bread. And what a treat it is.

If you can find Apple bananas (Manzano) choose them over the common Cavendish bananas. Apple bananas have a sweet and slightly tangy flavor that is far superior to the Cavendish bananas that are commonly found in markets.

This loaf has an ultra-delicious banana flavor thanks to the two cups of mashed bananas in the recipe.

Chopped chocolate transforms this banana bread into something sublime with its melty little pockets of chocolate.

There is a lot of batter for just one loaf pan. I was a bit worried when I peeked through the oven door and saw the batter had risen well over the top rim of the pan. It did not overflow but it was comforting to know there was a baking sheet under the pan just in case. The bread did relax a bit as it baked which was a big relief.

The cake emerges from the oven with the scent of bananas and chocolate and with a splendid crackly sugar topping. The chocolate makes this loaf extra fancy and decadent. It’s the perfect sweet snack for any occasion.

Double Chocolate Banana Bread
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Double Chocolate Banana Bread

Recipe by KiyoCourse: Recipes
Servings

10

servings

Adapted from America’s Test Kitchen

Ingredients

  • 1 1/4 cups (6 1/4 ounces/177g) all-purpose flour

  • 1/4 cup (3/4 ounce/21g) Dutch-processed cocoa powder

  • 1 1/4 teaspoons baking soda

  • 3/4 teaspoon table salt

  • 2 cups mashed very ripe bananas (about 7 Apple bananas or 4 large bananas)

  • 1 cup packed (7 ounces/198g) dark brown sugar

  • 10 tablespoons Miyoko’s vegan butter or regular unsalted butter

  • 2 large eggs

  • 1 bar (4 ounces/113g) bittersweet chocolate, chopped

  • 2 tablespoons Demerara sugar (recommended for a gorgeous crackly topping) or granulated sugar

Directions

  • Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. You may also use a 9×5-inch loaf pan.
  • Whisk flour, cocoa, baking soda, and salt together in a bowl. Whisk bananas, brown sugar, melted butter, and eggs in a large bowl until thoroughly combined. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). Fold in chopped chocolate.
  • Place prepared pan on a small rimmed baking sheet. Transfer batter to prepared pan. Bake for 8 minutes then sprinkle demerara or granulated sugar over the top. (You may sprinkle the sugar over the batter before baking but I found that it can be absorbed by the wet batter and will not be as noticeable once the loaf has baked, especially when using granulated sugar). Bake until a toothpick inserted in the center comes out clean, about 60 minutes longer (total baking time is approximately 70 minutes).
  • Let bread cool in pan on a wire rack for 30 minutes. Tilt pan and gently remove the bread. Let bread continue to cool on the wire rack for at least 30 minutes longer. Serve warm or at room temperature.

Notes

  • This is a big loaf. The cake will rise well over the top rim of the loaf pan while baking. I followed the directions and placed a rimmed baking sheet under the loaf pan just in case, however, the bread did not overflow. If you don’t have an 8 1/2 x 4 1/2-inch pan use a 9×5-inch pan.
  • You may freeze the bread for a couple of months. Slice and serve at room temperature.
Cakes, Dessert, Lactose Free, Recipes

Coconut and Cardamom Cake

August 14, 2023

The irresistible flavor of toasted coconut is not only delicious but makes a beautiful topping on this cardamom scented cake. A simple yellow cake that pairs well with the rich, buttery frosting (yes you should lick the bowl) checks all the dessert boxes. I can’t imagine a better cake.

It takes just 5-7 minutes to toast shredded coconut. This step is important as it intensifies the coconut flavor and adds a little crunch and color to the cake. Make a little extra to snack on while you are frosting the cake.

The frosting consists of powdered sugar, butter, a bit of half and half or cream, coconut extract, a dash of salt and toasted coconut.

Most of the cake ingredients will be in your pantry. I made a quick trip to the market to purchase coconut extract and cardamom.

Dollop spoonfuls of the frosting over the top of the cake then using an offset cake spatula smooth over the sides.

It can be a little tricky applying the coconut to the sides of the cake. Just do your best to gently pat small handfuls on the sides then tidy up later.

This is a gorgeous coconut cake that can be served alone or with a small scoop of vanilla ice cream. The flavor of the cake with that hint of cardamom and coconut is intoxicating.

Coconut and Cardamom Cake
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Coconut and Cardamom Cake

Recipe by Kiyo
Servings

10

servings

Adapted from Bon Appetit magazine

Ingredients

  • Cake

  • 1/2 cup (1 stick, 113g) Earth Balance Buttery Sticks or unsalted butter, room temperature, plus more for the pan

  • 1 1/3 cups (167g) all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Earth Balance Buttery Sticks (increase to 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton if using unsalted butter)

  • 1/2 teaspoon ground cardamom

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 2 tablespoons vegetable or canola oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract

  • 1/2 cup lactose free or regular whole milk

  • Frosting

  • 1 cup (85g) sweetened shredded coconut

  • 1/2 cup (113g) Miyoko’s Hint of Salt vegan butter or unsalted butter, room temperature

  • 2 cups (220g) powdered sugar

  • 1/2 scant teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Miyoko’s vegan butter (increase to 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter)

  • 1/4 teaspoon coconut extract

  • 1/4 cup lactose free half and half or regular heavy cream or half and half

Directions

  • Cake
  • Place a rack in middle of oven and preheat to 325 degrees. Butter an 8″ round cake pan and line the bottom with a parchment paper round.
  • Whisk flour, baking powder, salt, and cardamom in a medium bowl to combine.
  • Beat granulated sugar and 1/2 cup Buttery Sticks or unsalted butter in a large bowl using a hand mixer on medium speed until light and fluffy, about 3 minutes. You may also use a stand mixer (medium speed) with a paddle attachment. Add eggs one at a time, beating until incorporated after each addition. Add oil, vanilla extract, and coconut extract beating until combined. Reduce speed to low and gradually pour in milk; beat until incorporated. Scrape down sides of bowl and mix to combine. Add dry ingredients and gently fold in with spatula just until no dry spots remain.
  • Scrape batter into prepared pan, smooth surface. Bake cake until a tester inserted in the center comes out clean, about 45 minutes. Transfer pan to a wire rack and let cake cool for 1 hour then invert onto a small cooling rack. Remove parchment paper then invert cake onto another cooling rack so it is right side up. Allow to cool completely before frosting (1 more hour or so).
  • Frosting and assembly
  • While the cake is cooling, heat a medium skillet (9-inch works well) over medium-low heat. Toast shredded coconut, stirring often, until mostly golden brown, 5-7 minutes. Immediately transfer to a shallow bowl and let cool (coconut will continue to darken slightly as it cools).
  • Using a hand mixer on medium speed, beat Miyoko’s vegan butter or unsalted butter in a medium bowl until light and fluffy, about 3 minutes. Add powdered sugar in 2 additions, beating until combined after each addition. Add salt and coconut extract and beat until incorporated. Reduce speed to medium-low and beat, scraping down sides of bowl as needed, until mixture is very light and fluffy, about 5 minutes. Add half and half or cream and beat until frosting is smooth. Frosting should be thick but spreadable; if it’s too thick beat in more cream 1 tablespoon at a time.
  • Transfer cake to a serving platter. Using an offset spatula, spread frosting evenly over top and sides of cake. Sprinkle shredded coconut over top and sides, pressing gently to adhere. You may chill the cake (covered) for 15 minutes before serving. This will allow the frosting to set up a bit (especially for those of us who live in a warmer climate).

Notes

  • The cake can be baked 1 day in advance of serving. Store in a plastic cake container or cover with plastic wrap once the frosting has set. Remove from the refrigerator 1 hour prior to serving. The cake can also be frozen for up to 1 month. Defrost overnight in the refrigerator before serving.
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