Cherry Mochi Cake
After my successful experience with strawberry mochi cake, I have been wanting to try cherry mochi cake since I love cherries even more than strawberries. I decided to try it out for a potluck I was going to this past weekend.
- 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 cherries, cut into small pieces
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 cherries.
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.
For some reason, the end result did not come out as beautiful as the strawberry mochi cake. Which was especially annoying because I was bringing the mochi cake to a potluck the next day. All the cherries sunk to the bottom while baking. It reminded me of an upside down cake. I had to flip the cake upside down once I cut it for a better presentation.
I don't know if this was just a fluke. I was distracted by trying to bake multiple items at once, and perhaps I did something wrong with this cake. It still tastes great though.