I used matcha/cardamom and a mini loaf pan (8 mini loaves) and got plenty of that lovely crunch - don't know if I'd even want to do it as a round or square cake! The inner texture is unlike anything I've tried and is such a delight. To add to the chorus of positive reviews, this was excellent and very simple to execute. I also attempted to make it coffee flavoured by simmering the coconut milk with ground coffee, it tasted strong but didn't really come through that much in the cake.I think a coffee flavoured one would be really good though The last one I made I left the oven on a timer and I think it may have stayed in for 5 to 10 minutes extra with the oven off.and it came out with the *most* wonderful, extra thick crust! So, that's my top tip if you love the crust. I *love* this cake and have made it many times. Yummy! I’ve made it with coconut milk in the past, and am happy to have a dairy alternative. (The six-year old birthday girl loved it because “coconut is my FAVOURITE”).ĭelicious! Used 2/3 c cream, 1 c milk for the half-and-half, no flavorings other than vanilla, no coconut or sesame (just plain) top, baked in 9x13 buttered/sugared glass baking dish, covered with foik for first 30 min, uncovered for last, and took it out as the edges caramelized deeply. Except I’ll go back to other cake recipes next time. I also couldn’t taste the cardamom at all so I’d add more next time. Mine seemed not particularly light/fluffy, but more dense and chewy, in a weird way. The thing got TOTALLY stuck to the bottom of my prepared metal 9” pan. Added three tbsp of rice flour and 1tsp of cardamom. I followed the dairy-free version and didn’t alter anything. These stored well for me for nearly a week, but it was a real challenge not to eat them in one sitting.Ī tip for those who said the crunch on the muffin size ones is lost after 1 day. Can't wait to try with other flavor combinations. Took 40 minutes or so in the little tins, and they popped out perfectly and easily. Topped half with coconut and half with sesame seeds, which were the clear winner in terms of flavor and texture. It was fiddly, but I baked the batch in 12 small scalloped brioche molds (and put the leftovers in a ramekin and a 4" springform cake pan), which probably got the flavor closer to the original recipe's 1.5 cups of sugar with all that crust surface area. Made with 1 cup of sugar in the batter, plus matcha and cardamom (which was barely discernible), full-fat coconut milk, and butter. Made a batch for a friend's birthday, and I fell in love with it myself. If I try again, I will make a butter Mochi. I told my friends that it was supposed to have a very unusual texture, and it did seem a big like a thick chocolate jello in the center. One friend couldn't taste anything- she's been traveling and I hope doesn't have covid. I'd never had it, but thought it would be something different. It was scrumptious and I bet it will be even better the second day. I used malted milk powder and then a combo of cinnamon and cardamom. I absolutely loved this! Very easy to put together and the mochi flavor and texture is right on. Has anyone used extracts instead of powder for flavoring? I have pandan extract I would like to include but worry it will throw off the results if I don’t use powder format I baked it for a bit longer because it wasn't cracking but it felt springy after about 30 minutes so not sure, but I do think extra time helped get a crunchier edge which I like to contrast the chewy middle. I topped with sesame seeds and loved the crunch. I didn't add any extra spices because I really wanted the pandan flavor to come through and it did beautifully - tasted like I was in SE Asia. Then I realized I could just dump all the ingredients in the vitamix and it became a very easy cake from there! I did reduce sugar to 230g and still found it quite sweet for my taste. I made it pandan flavored by blending the coconut milk and melted coconut oil in my vitamix with 4 pandan leaves until fully pulverized and no specks remain. I like the result quite a bit but I did make some modifications.
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