Earlier this week, Luke and I accomplished a task that had hung over our heads for quite a while. Sounds like it should be some dolorous chore, right? Well actually, what we did was finally book the second step (hotel accommodations) for our honeymoon!
But wait, you say, aren’t you already married? Well yes, yes we did get married last August, but at the time, we weren’t able to go on the honeymoon we truly wanted. Luke has always wanted to go to Japan, and though I’ve been, it was only for a short while, and I’ve always wanted to go back. Plus, I managed to finagle two days during our trip in my old haunt of Taipei, Taiwan, so I’m quite pleased.
The last time I was in Japan, my friend took me to a humongous food market underneath a train station (I forget the name). They sold the most delicious looking treats (I remember being fixated on a green tea bagel with white chocolate chips), including mochi cake.
Mochi is made with glutinous rice flour, which gives it a very distinct chewiness that seems to polarize its tasters into those that love it, and those that think it’s just weird. Me? I used to inhale the stuff, but now I can only seem to manage the texture every once in a while. Enter mochi cake: half mochi, half cake. Chewy, but not overly so, dense, moist and flavored with matcha powder, of course. So you know I pretty much inhaled it.
One Year Ago: Chocolate Cherry Bread Pudding
- 1 ½ cup mochiko (glutinous rice) flour
- 1 ¼ cups sugar
- 1 tsp baking powder
- 1 Tbsp matcha powder
- ¼ tsp salt
- 1 12 oz can evaporated milk
- 3 large eggs
- ¼ cup (half a stick) unsalted butter, melted and slightly cooled
- Preheat oven to 350. Grease an 8x8” baking pan and set aside.
- In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, matcha powder and salt.
- In a separate bowl or large measuring cup, beat the eggs together, then add the evaporated milk and melted butter and whisk to combine.
- Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth.
- Pour batter into prepared pan and carefully smooth out the top.
- Bake for 30-40 minutes, or until top is golden brown and the cake begins to pull away from the sides of the pan.
- Allow cake to cool for about 30 minutes on a wire rack, and then carefully flip it out and cut into squares. (Or you can just cut the squares out of the pan.) The cake will keep in an air tight container for up to a week.
Adapted from Week of Menus