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Prep time
10 minutes
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Makes
one 9x13 pan; serves many
Author Notes
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
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Ingredients
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1 1/2 pounds
strawberries
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1 pound
glutinous rice flour (I used the Thai brand that comes w the green writing)
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1/3 cup
vegetable oil
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2 cups
milk
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3
eggs
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1 cup
sugar
Directions
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Heat oven to 350 degrees F. Grease a 9x13 pan with oil or butter.
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Cut up the strawberries - small ones can be halved, larger ones should be diced.
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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.
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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.
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Serve warm or at room temperature. It’ll firm up and get chewier as it cools.
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