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!
Strawberry Mochi Cake
- 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
- 1 cup butter
- 2 cups sugar
- 1 (12-oz can) evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 2 cups fresh strawberries cut into small cubes
- Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the strawberries.
- Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour at 350°F. Let cake completely cool, allowing the mochi to set, before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.