I love vanilla bean desserts. And I love seeing the little specks of vanilla bean, especially in vanilla ice cream. But vanilla beans are expensive. So I normally don’t bake with them, instead opting to use vanilla extract. Then I found out about vanilla bean paste, which is a blend of the two, and contains real vanilla beans, so that when you use it, you will have little flecks of vanilla bean in your desserts. The taste of the vanilla bean paste is stronger than vanilla extract too.
I purchased my vanilla bean paste from amazon. I purchased the.LorAnn Extracts Natural Madagascar Vanilla Bean Paste*.
You use the vanilla bean paste the same as you would use vanilla extract, and use the same measurements.
After my vanilla bean paste arrived, I thought about what I wanted to bake. I wanted something that would show off the flecks. Week of menus has made a vanilla bean mochi cake. I didn’t use the same mochi recipe, instead I stuck to the mochi cake recipe I usually use, but I got the idea of vanilla bean mochi from her.
I love the little specks which show when you cut the mochi into squares. The vanilla flavor comes out wonderfully with this paste. I can’t want to make more vanilla bean desserts.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Vanilla Bean Mochi
- cup unsalted butter melted
- 2 tsp vanilla
- bean paste
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- 16 oz box Mochiko flour
- 1 (12-oz) can evaporated milk
- Preheat over to 350°F. Cream the butter with sugar. Beat in the evaporated milk to the butter/sugar mixture. Beat eggs into the mixture. Beat in the rice flour, baking powder and vanilla bean paste.
- Pour batter into a 9 x 13-inch pan. Bake for about 1 hour, until an inserted toothpick comes out clean. Cool completely before cutting into squares 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.