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Japanese

Dinner, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Crispy Rice & Spicy Tuna Bowl

March 24, 2025

Given that rice is one of my favorite foods, I was keen on putting together a dish combining crispy rice and another favorite food: tuna in olive oil. It turned out to be a delectable meal. The crispy bits of rice are extremely satisfying in both texture and flavor. Served with spicy tuna, silky avocado, crunchy cucumbers and spicy chili crunch, it is one of the best and easiest lunch bowls to whip up when you have a yen for something filling and savory.

I usually reserve tuna in olive oil for a Nicoise Salad or Pan Bagnat but I thought I might splurge a bit and used the olive oil version for this dish. Wow! The tuna in olive oil is extra decadent with its melt-in-your-mouth texture and rich flavor. If you have it, go for it.

Shichimi togarashi red pepper mix adds a nice punch of flavor and some heat. I added a few dashes in the spicy tuna mixture but it’s an optional ingredient.

Crisping the rice is simple. A little oil in the pan to encourage easy movement and browning of the rice is all you need. Note that it is best to make the rice in advance so that it has time to firm up. I made my rice the day prior to using it but a 4 hour chill in the refrigerator works too.

Here’s where you can improvise according to your taste. Besides the crispy rice, spicy tuna is my go-to. If you want a vegetarian version, swap the tuna with something well seasoned, such as sesame tofu or soy sauce eggs. A combination of textures creates an interesting dish so use crispy cucumbers or snap peas, velvety avocado slices, and something spicy such as chili crisp, kimchi, or sriracha for a bold kick.

This beautiful crispy rice bowl is packed with umami flavors that make it one of the tastiest meals you can make at home. Serve it with wasabi nori, filling each piece with some of the ingredients before eating it in one bite. Delish!

Crispy Rice & Spicy Tuna Bowl
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Crispy Rice & Spicy Tuna Bowl

Recipe by Kiyo
Servings

2

servings

It’s best to use rice that has been cooked a day in advance and chilled thoroughly.

Ingredients

  • 1 rice cooker cup uncooked Japanese short grain white rice

  • 1 can (5 ounce) tuna in olive oil, drained

  • 1 1/2 tablespoons mayonnaise

  • 2 teaspoons sriracha

  • 1/4 teaspoon shichimi togarashi pepper (optional)

  • 1 teaspoon finely chopped green onions + 1 tablespoon sliced green onions

  • 1 small Japanese cucumber, cubed

  • 1 medium avocado, sliced or cubed

  • Chili crisp

  • Sriracha mayonnaise (optional)

  • Pickled ginger, kimchi, sesame seeds (optional)

Directions

  • 4-24 hours in advance: Cook the rice according to rice cooker instructions. Transfer rice to a container or bowl and cool for 20 minutes then cover tightly and refrigerate until well chilled.
  • Remove chilled rice from the refrigerator 30 minutes prior to using.
  • Combine drained tuna with mayonnaise, sriracha, shichimi togarashi (if using), and 1 teaspoon finely chopped green onions. Set aside.
  • Place a medium sized non-stick skillet (9-11 inches) over medium high heat. Add 1 tablespoon canola or other neutral oil to the pan. Once the oil is hot and shimmering, add rice, spreading it out with a spatula. Press down to allow as much contact with the pan as possible. Cook, adjusting heat lower if too high, until rice is golden brown on one side, about 5 minutes. Remove rice to a plate to cool a bit.
  • Break up cooled crispy rice into pieces and divide into two low sided bowls. Top with spicy tuna, diced cucumbers, avocado, ginger and kimchi if using. Drizzle chili crisp over some of the rice and tuna. Spoon sriracha mayo over the avocado if using. Sprinkle with sesame seeds and 1 tablespoon reserved green onions. Serve with wasabi nori and extra chili crisp on the side.
Cakes, Dessert, Fruit, Japanese, Lactose Free, Recipes

Lilikoi Mochi Cakes

March 12, 2025

These lilikoi mochi cakes have soft interiors and delightfully crispy and chewy edges. The perfect combination of texture and tropical flavor makes these little cakes absolutely divine.

If you have not yet tried lilikoi (passion fruit) do taste one if you happen to come across any at your local market. These unassuming fruits are fragrant, tart, sweet and juicy all at once. When you slice into the fruit, the most exotic scent perfumes the house. There’s nothing quite like it.

Lilikoi has numerous seeds (which are edible). Cut a lilikoi in half, scoop out the pulp and eat it with a spoon seeds and all. It’s delicious served over chilled papaya or mixed with plain yogurt.

The passion flower has to be one of the most exquisite flowers in the world.

The seeds are removed from the pulp to make a smooth puree for these cakes.

Be sure to butter and sugar coat each cupcake cavity. This ensures each individual cake will have craveable crispy edges.

A little sugar mixed with lilikoi puree is brushed over the baked cakes. This gives the mochi cakes an extra burst of lilikoi flavor. Scatter a few seeds over the top for a beautiful contrast.

Lilikoi Mochi Cakes
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Lilikoi Mochi Cakes

Recipe by Kiyo
Servings

14

servings

Easy to make lilikoi mochi cakes are bursting with tropical flavors
The batter makes enough for 14 muffin/cupcake pan cups

Ingredients

  • 6 tablespoons (85g) lactose free butter such as Miyoko’s unsalted, Earth Balance Buttery Sticks or regular unsalted butter, melted

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

  • 1 cup lactose free half and half or whole milk, or regular half and half or whole milk

  • 2/3 cup lilikoi puree (if fresh is not available look for Goya passion fruit pulp/freezer section)

  • 2 large eggs

  • 3/4 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton kosher salt

  • 2 cups + 3 tablespoons (284g) mochiko rice flour, preferably Koda Farms brand

  • 1 1/2 teaspoons baking powder

  • Topping

  • Unsweetened coconut flakes, optional

  • 2 tablespoons lilikoi puree mixed with 2 tablespoons granulated sugar, optional

Directions

  • Preheat oven to 350 degrees. Butter and sugar coat a 12-cup muffin pan and a small 4×6-inch baking dish, or an additional 2 cavities of a second muffin pan. (The recipe makes enough batter for 14 muffin pan cakes).
  • Whisk together the melted butter and sugar in a medium bowl. Whisk in half and half or whole milk, lilikoi puree, eggs and salt. Add mochiko flour and baking powder and whisk until ingredients are well incorporated.
  • Pour batter into prepared muffin tins filling 2/3 of the way (14 cavities or 12 + small baking dish). If using coconut flakes, add a few pinches on top of the batter. Bake on middle rack for 38-42 minutes. The mochi cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs and the edges are slightly browned.
  • Allow cakes to cool in the pan for 10 minutes before removing cakes to a rack to cool completely.
  • Meanwhile, combine 2 tablespoons of granulated sugar with 2 tablespoons of lilikoi puree. Stir until most of the sugar has dissolved. Once mochi cakes are cool or just slightly warm, brush glaze over the tops. The glaze will be absorbed into the cake within a few minutes. Brush once more with the glaze and top with lilikoi seeds if using. Let cakes cool before serving.

Notes

  • Lilikoi mochi cakes can be frozen for a couple of months. Once cool and the glaze has set, place in a plastic freezer container or stack in a freezer zip top bag (use wax paper between layers). Defrost in the refrigerator or on the counter for a few hours before serving.
Appetizers, Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Summertime Meal, Tofu, Vegan, Vegetarian

Inari Sushi

January 21, 2025

Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.

This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.

Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.

I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.

Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.

You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.

Inari Sushi
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Inari Sushi

Recipe by Kiyo

12-16

pieces

Easy, delicious homemade sushi!

Ingredients

  • 2 rice cooker cups Japanese short grain white rice

  • 1/3 cup unseasoned rice vinegar

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • 1 package prepared inari age pouches (12-16)

  • 3 tablespoons finely chopped blanched carrots (optional)

  • 1 – 2 teaspoons roasted white sesame seeds

Directions

  • Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
  • Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
  • If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
  • Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
  • Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.

Notes

  • Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
Dinner, Japanese, Lactose Free, Pasta, Ramen, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Aunty Ruby’s Somen Salad

December 21, 2024

Perfect for a New Year’s Eve Potluck or New Year’s Day Lunch

Around a dozen years ago I posted a recipe for this refreshing cold noodle salad. The recipe was created by my aunt Ruby who was a fantastic cook and it is one of my favorite dishes. This noodle dish is eye catching with its layered rainbow of bright colors. Crispy carrots, cucumbers, ham, and slivered scrambled eggs atop delicate somen noodles are tossed with a tangy umami dressing just before serving.

The dressing is a perfectly balanced combination of rice vinegar for tanginess, soy sauce for a salty umami flavor, fragrant sesame oil and neutral canola oil, sugar to balance the salty soy sauce, and ground sesame seeds for a rich nutty flavor. It smells divine as you whisk it up in the bowl.

Long ago I splurged and bought a Zojirushi sesame seed grinder after seeing it being used at a sushi restaurant. I have gotten a lot of good use from this little kitchen gadget. There are many other options for grinding sesame seeds. Small hand held grinders are available online and at some Asian markets. You can also crush the seeds in a mortar and pestle if you have one.

All the toppings should be thinly sliced. If you are using smaller Japanese cucumbers they can be julienned or sliced thinly.

A solid choice in a pinch is this Oscar Mayer ham (available at Times on Maui). It’s very easy to cut into thin strips since it is neatly stacked. Any type of thinly sliced ham will work.

Take care not to overcook the somen noodles. Drain immediately and rinse with cold water and ice cubes or place in a large bowl with ice water. The noodles should retain their springy texture and not be mushy.

Everyone will fall in love with this somen salad, and for good reason. It can be made a day in advance, is perfect for a potluck (New Year’s Eve!), is budget friendly and most of all it is plain delicious.

Tips for making the best somen salad:

*Use a large tall pot to boil the noodles as they have a tendency to foam up so you need that extra space!

*Watch over the stove when boiling the noodles and cook for exactly 3 minutes or according to package directions stirring occasionally. Immediately drain the noodles and run under cold running water with a cup of ice. Swish the noodles around the ice to cool completely. Or drain noodles and quickly place them in a large bowl of ice water. Have the ice cubes or ice bath ready before the noodles are done cooking. The noodles are very thin so any additional time they remain in the hot water means they will continue to cook.

*Slice the vegetables, egg and ham thinly so they are approximately the same size. I used packaged ham because it is so easy to slice since it is already stacked neatly. Any type of thinly sliced ham works.

*For a vegetarian version omit the ham. You can add thinly sliced pan-fried tofu strips to the salad. For a vegan version, omit the eggs and ham and add tofu as mentioned above. Or simply serve the salad with lots of crunchy veggies.

*Crispy vegetables are the key to making this noodle salad so satisfying. Quickly blanched and lightly salted bean sprouts, thinly sliced celery or daikon can be used.

*You may not need all of the dressing so it’s better to add spoonfuls as you toss the salad together.

Aunty Ruby's Somen Salad
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Aunty Ruby’s Somen Salad

Recipe by Kiyo
Servings

3-4

servings

Ingredients

  • Dressing

  • 1 1/2 tablespoons granulated sugar

  • 4 1/2 tablespoons unseasoned rice vinegar

  • 4 1/2 tablespoons soy sauce

  • 3 tablespoons canola or vegetable oil

  • 1 1/2 tablespoons sesame oil

  • 1 tablespoon ground sesame seeds

  • Salad

  • 1 package somen noodles (3 bundles, 8 ounces) somen noodles

  • 3 cups finely sliced iceberg lettuce

  • 2 medium carrots, julienned

  • 2 small or 1 medium Japanese cucumber, julienned or thinly sliced (seeds removed)

  • 4 ounces thinly sliced ham

  • 2 large eggs, whisked and fried in a thin layer, cooled and sliced into strips (use low heat, cooked eggs should not be browned)

  • Finely sliced green onions (optional)

  • Roasted black sesame seeds for topping salad (optional)

Directions

  • Combine sugar, rice vinegar and soy sauce in a medium bowl. Stir to dissolve the sugar. Add canola or vegetable oil, sesame oil, and sesame seeds. Set aside. The dressing can be made up to 2 days in advance. Store in the refrigerator.
  • Have all the topping ingredients ready to go (vegetables, sliced ham, cooked and sliced egg). This can be done the same morning you are planning to serve the somen salad. Keep refrigerated.
  • Cook the somen for exactly 3 minutes (or even a few seconds less) or according to package directions. Immediately drain and place the noodles in an ice bath or run cold water and ice cubes over the noodles to cool quickly. Drain the somen well in a colander. With a double layer of paper towels in one hand, lift some of the noodles with the other hand and gently dab off excess water that may be dripping from the noodles (don’t leave noodles on towels as they tend to stick). Continue with the rest of the noodles transferring them to a low sided serving bowl as you go. This will ensure there is no excess water in the serving bowl.
  • Layer with toppings: iceberg lettuce, carrots, cucumbers, ham, egg. Sprinkle with green onions and sesame seeds if using. You can chill the salad until ready to serve. The noodles should be very cold, not room temperature. If serving right away, make sure to chill the noodles in an ice bath before continuing with layering the topping ingredients. Spoon some of the dressing over the noodles right before serving. Toss, adding more as needed. The noodles should be well coated with the delicious dressing.

Notes

  • Recipe can be doubled (or more) to feed a larger group of people.
Appetizers, Dinner, Japanese, Lactose Free, Pork, Recipes

Smash Gyoza

October 17, 2024

These open-faced gyozas are ingenious as well as delicious. The dumpling wraps become crispy around the edges and the filling has a superb savory flavor. They are reminiscent of mini tostadas and can be served with a drizzle of sauce or with additional toppings such as chopped kimchi, green onions and sesame seeds.

Gyoza wraps are readily available at most markets either in the frozen or chilled foods section. If you don’t use them all, freeze the leftover wraps for your next round of smash gyoza. They will keep well for several months.

I used green cabbage in my gyoza but you can certainly used Napa cabbage. I love how green cabbage retains its crunchy texture even after being salted and drained.

Ground pork is typically used when making gyoza. If pork is not your thing, use ground chicken (dark meat or a combination of dark and light) or pressed and crumbled extra firm tofu.

Little scoops of pork are placed in a skillet then topped with a gyoza wrapper and smashed gently with the bottom of a small bowl (I use a Pyrex bowl) or firm spatula.

The gyoza are flipped once during the cooking time which crisps up the wrapper. I like to get a little color on the filling because it adds a lot of flavor making the gyoza extra tasty.

If you are making the gyoza as a main dish, serve it with crunchy sliced cucumbers, kimchi and onigiri (Japanese rice balls) dusted in furikake.

Smash Gyoza
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Smash Gyoza

Recipe by Kiyo
Servings

4-6

servings

Delicious crispy smash gyoza makes the best appetizer or dinner!

Ingredients

  • 1/2 pound green cabbage, finely chopped (about 2 cups) or 1 pound Napa cabbage (about 4 cups)

  • 2 teaspoons kosher salt, divided

  • 1/3 cup finely grated carrot, chopped into short pieces

  • 1/4 cup green onions, finely chopped (reserve 2 teaspoons for serving)

  • 1 teaspoon finely minced or grated garlic

  • 1 teaspoon finely minced or grated ginger

  • 1 pound ground pork (or substitute with ground chicken)

  • 1 tablespoon soy sauce

  • 1 teaspoon roasted sesame oil

  • 1 teaspoon sugar

  • 1/2 teaspoon pepper (white if available)

  • 22-26 gyoza wrappers

  • vegetable oil for frying

  • Serve with: roasted sesame seeds, kimchi, onigiri, sliced cucumbers (optional)

  • Dipping Sauce

  • 2 tablespoons light soy sauce (such as Kikkoman)

  • 2 tablespoons unseasoned rice vinegar

  • 1/2 teaspoon sugar

  • 1 teaspoon sriracha or chili oil (add more to increase spice level)

Directions

  • Combine dipping sauce ingredients in a small bowl. Set aside until ready to use, or refrigerate if making well in advance.
  • Toss finely chopped green cabbage with 1 1/2 teaspoons kosher salt. Let drain in a colander for 15 minutes. Squeeze out moisture then transfer to a clean kitchen towel and wring out additional liquid so the cabbage is quite dry.
  • In a large bowl, combine cabbage with carrots, green onions, garlic, ginger and pork. Add soy sauce, sesame oil, sugar, 1/2 teaspoon pepper and reserved 1/2 teaspoon kosher salt. Knead the mixture until thoroughly combined and smooth.
  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering. Add tablespoon sized mounds of pork filling in the skillet, leaving space between each for the gyoza wrappers. Place gyoza wrapper on top of each mound of filling and gently smash (not completely flat) with the bottom of a small glass bowl (I use a Pyrex bowl) or firm spatula. Cover with a lid and cook for 2 minutes or until nicely browned and the meat is cooked through (160 degrees). Flip gyoza and cook uncovered for another minute or so, until the gyoza wrapper is a little crispy around the edges. Remove to a plate and repeat with remaining filling, adding extra oil as needed.
  • To serve, sprinkle reserved green onions and roasted sesame seeds over the gyoza and drizzle with dipping sauce.
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

14

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.
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