Dense, lightly-sweetened chocolate cake made with rice flour offers a satisfyingly sweet bite at the end of a Japanese meal.
I learned today that there is a difference between rice flour and glutinous rice flour (mochiko flour). Rice flour can be used in baking. Glutinous rice flour is used to make sweet desserts like mochi, which is what I wanted to learn how to make. I also learned that I purchased twenty-five pounds of the wrong kind of flour in our annual shopping trip. What to do?
Obviously, I had nothing to lose by experimenting. The following recipe is a modification of one published by The Polynesian Cultural Center. The results were quite tasty. Adding half a tablespoon of baking soda will give this recipe a more cake-like result if you prefer. Following the recipe below will yield a dense mochi-like cake.
Chocolate Mochi Cake
- 1 cup rice flour
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup semi-sweet chocolate chips
- 12 oz. evaporated milk
- 1 tsp vanilla extract
- 2 eggs, beaten
- Preheat oven to 350°F.
- Butter a 9 x 9-inch baking pan.
- Mix rice flour and sugar in a medium bowl. Set aside.
- Heat butter and chocolate chips in a small saucepan over low heat. Stir until chocolate is melted and butter is incorporated.
- Pour melted chocolate mixture into bowl of a stand mixer.
- Stir in evaporated milk, vanilla, and eggs into the chocolates mixture on low speed until mixed.
- Mix in dry ingredients until batter is smooth.
- Pour batter into baking pan and bake for 45 minutes. Batter should no longer jiggle.
- Remove from oven and fully cool.
Store covered on counter. Do not refrigerate.