I took a red bean mochi cake recipe and swapped in strawberries for the red bean paste, to get summer flavors in to the chew of a mochi cake. There’s still more tweaking to be done (my first batch stuck horrendously, hence the note to grease the pan, and there was still a bit of a raw flour taste), but this is a good jumping off point. —thzhou
one 9x13 pan; serves many
1 1/2 pounds
glutinous rice flour (I used the Thai brand that comes w the green writing)
In This Recipe
Heat oven to 350 degrees F. Grease a 9x13 pan with oil or butter.
Cut up the strawberries - small ones can be halved, larger ones should be diced.
In a medium bowl, whisk together all ingredients minus the strawberries. There’s no worry about overmixing, so make sure to get out all the lumps.
Stir in the strawberries, and pour batter in to prepared pan. Bake for 50-60 minutes, until a sharp knife can be inserted cleanly. There will still be a little jiggle.
Serve warm or at room temperature. It’ll firm up and get chewier as it cools.