Hetty Lui McKinnon’s Ginger & Coconut Mochi Cake
Makes 8 to 10 servings
Growing up, my favorite Chinese desserts were always the chewy ones. The texture is unique, some say it’s an acquired taste, but for me, these stretchy desserts represent childhood and home. Lo mai chi, the bouncy, coconut-coated balls filled with either peanuts, red bean or black sesame paste, is still my Chinese bakery must-have, while my mother’s nian gao (New Year cake) is not-too-sweet and deliciously wobbly, a family celebration treat that is even better pan-fried. This mochi cake offers all the chew and gooeyness of my childhood treats, confidently accented with ginger and coconut. For those who are new to glutinous rice (mochi) desserts, note that this cake won’t rise like a cake made with wheat flour. When it’s cooked, it will still wobble a bit and will be difficult to slice, so let it cool completely. If you can’t eat the whole cake within three days, I recommend freezing it (see below for instructions). I use Erawan or Mochiko brand of glutinous rice flour or sweet rice flour, which can be found at most Chinese or Asian supermarkets.
Image Credits
Photo by Hetty Lui McKinnon
Ingredients
- 4 large eggs
- 3¾ cups (450 grams) glutinous (sweet) rice flour
- Two 13.5-ounce (400 milliliters) cans coconut milk
- 2¼ cups (440 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, melted
- 2-inch (5 centimeters) piece of ginger (1½ ounce/40 grams), peeled and grated
- 1 tablespoon ground ginger
- 6 tablespoons unsweetened shredded coconut, plus ¼ cup (20 grams) more for topping
- ½ teaspoon fine sea salt
Method
- Preheat the oven to 350°F (180°C). Grease and line an 8½-inch (22 centimeters) square baking dish or similarly sized round cake pan. If you are using a springform pan, place it on a sheet pan while baking to catch any batter that may seep out.
- Place the eggs in a large bowl and whisk well. Add the remaining ingredients and whisk for about 2 minutes, until completely smooth. Pour the batter into the prepared dish and bake for 30 minutes. Rotate the dish, top with the remaining ¼ cup (20 grams) of shredded coconut and bake for another 25 to 30 minutes, until the edges are starting to brown and the top springs back when gently pressed.
- Remove from the oven and allow to cool completely, about 30 minutes. Run a sharp knife around the perimeter of the cake to loosen it, then cut into slices or squares while still in the dish. If you have problems cutting through the sticky cake, let it cool for a while longer or lightly dust your knife with cornstarch—the longer it cools, the easier it will be to cut.
- Storage: The cake can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave until warm and soft. Mochi cake also freezes very well—simply store it in an airtight container, with individual pieces separated by wax paper. To eat, thaw slightly and reheat either in the oven or in the microwave.
Divider
Recipe From Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds. © 2023 by Hetty Lui McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.Links
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