Strawberry Mochi Cake

With all the fresh strawberries available, I keep buying more strawberries than I can eat before the strawberries get too ripe.  So I've been looking thinking of creative uses for my leftover strawberries.  Strawberry mochi cake is an easy, tasty recipe.  The appearance is that of a cake, and the texture is in between a mochi and a cake (hence the name).  It's like a very chewy cake. 

I've had various incarnations of this recipe.  My first encounter with this recipe was in the form of a pumpkin mochi cake, which a friend brought to a Thanksgiving potluck.  I got the recipe from her, which she had created by modifying another mochi cake recipe she found in a Hawaiian recipe book.  Since then, I have also tried blueberry and cherry versions of mochi cake.  I've never had strawberry until now.  I was slightly worried that the softer texture of fresh strawberries might affect the batter, but it worked out beautifully.

The mochi cake is not very sweet, and is full of little bits of strawberries. Enjoy!

Ingredients

  • 16 oz mochiko rice flour (or can substitute for any brand of glutinous rice flour)
  • 1 cup butter
  • 2 cups sugar
  • 1 (12 ounce) can evaported milk
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 cups fresh strawberries, cut into small cubes

Instructions

1. Cream the butter with sugar.  It helps to melt the butter a little first.

2. Mix in the evaporated milk to the butter/sugar mixture.

3. Mix eggs into the mixture.

4. Mix in the rice flour, baking powder and vanilla.

5. Stir in the strawberries.

6. Pour mixture into a 9 x 13 pan.

7. Bake for approximately 1 hour at 350 degrees.

8. Let cake completely cool, allowing the mochi to set, before cutting and serving.

28 comments on “Strawberry Mochi Cake”

  1. Interesting recipe. I’d be so curious to taste it. I may just have to make it myself. 🙂

  2. Your cake looks so nice and moist. Great idea.

  3. Hi Stef- If you enjoy mochi, I think you will like this recipe.

  4. Hi Michelle- It’s very simple to make too!

  5. this is such a great recipe! I will for sure try this one 🙂 where did you get the rice flour? Marukai? Thanks for the recipe!

  6. I got it at Nijiya. But I’m sure Marukai and Mitsuwa have it as well.

  7. I love this idea. I stopped by last week but had to come back for the recipe because it is haunting me to make it! Thank you.

  8. Hi Lori! I’m excited you like this recipe. I hope you enjoy it!

  9. Made this recipe with blueberries instead. Worked wonderfully. She’s been gluetin free for 3 months and it was the first baked item she liked. Thanks!

  10. Hi Sara- I’m glad the recipe worked so well!

  11. Your recipe looks absolutely delicious. I have a question, can I use Kiwi instead? Will it be too soft/wet?

  12. I haven’t tried it with kiwi before, but I think it could work. You might want to make sure you dice up the kiwi very small though so it’s not too heavy. Also, kiwis can be very tart, so you should make sure you use sweet ones.

  13. Hi Kirbie,
    love to try this recipe… have you ever used regular milk instead of evp. milk?
    I just started using rice flours – and I think it’s great and can’t wait to try it in baking (non-Asian) recipes. Thnks for sharing!
    LeeYong

  14. Thanks for posting this! I think I might use this for Mother’s Day. Question though: What’s the best way to store this? Will it be okay if I make it the night before I serve it?

  15. So far I haven’t tried this recipe with regular milk. I tried another version of this recipe that required regular milk. It also required one less egg and oil instead of butter. I found the recipe ended up being more dense and less chewy and I’m not sure what switch in ingredients caused it. I might try sticking to the original recipe and using regular milk next time. I don’t think it should have a huge effect on the recipe.

  16. I haven’t found a great way to store this. If you put it in the fridge, the cake will lose it’s chewiness. But it can sit out for a few days. About three. So if you make it the night before and just leave it out, it should be fine.

  17. Thanks so much for the recipe! I made this last night (my first time trying mochi cake) and it was delicious.

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  20. Since I last posted I’ve made this twice and each time haven’t had too much of a problem with storing it- mostly because the cake was GONE. My gluten-free friend loved it, and my non-gluten-free friends loved it just as much.
    Do you mind if I post the recipe on my site? With a credit to you, of course. I’ve been asked for the recipe several times and I feel like it needs to be shared. Let me know when you get a chance! Thanks.

    • Yes I’m okay with you posting the recipe with as long as you give credit. I’m so glad that your friends love the recipe. I love the gluten free part also. it’s about the only dessert I’ll bring when I’m at a potluck with gluten free eaters.

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  22. Hi Kirbie,

    Have you ever tried to make this mochi cake without using the baking powder, I just wonder what is the use of the baking powder in this recipe, it doesn’t need to be rised at all, please let me know, thanks!

  23. Hi Kirbie, I was wondering if you got around to making this recipe with regular milk in place of the evaporated stuff? We’re allergic to corn so evaporated milk is out of the question for us, but my daughter and I love the idea of mochi cake. We discovered mochi through her love of anime and it has become a house favorite (along with bento boxes). We’re anxious to try this recipe so I might have to just try it with the substitution myself. I’ll post results if I do. Love your blog!

    • Hi, sorry it’s actually been a while since I’ve made this so I haven’t yet tried it with regular milk. I have seen versions out there using coconut milk. Please let me know your results!

  24. Hii! Thanks for sharing the recipe! I’m new to baking… If i used this recipe for cupcakes, how long would you leave it in the oven? 

    • probably 20-25 minutes. You’ll need to check on them around 20 minutes to see. because of the way mochi is, these won’t rise as high as regular cupcakes though.

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