Strawberry Mochi Cake

This story begins with a bit of failure. See those pretty little things below? Don't let them fool you. Although they were deliciously mouth watering they were a bit of trouble. First of all, a word to the wise. Do NOT bake these in cupcake liners!

Good thing I only baked a few trial ones in liners because I had to scrape these babies out of their shells. But those little bites I did get were pure heaven! Then, I baked them in a traditional pan and again, delicious, but way too moist due to the addition of the strawberries. My recipe for mochi cake is a bit 'chewier' than others, but I prefer it this way. When I added strawberries it just didn't hold up, sadly. But now I know that strawberries + mochi = one freaking delicious cake.

So, next time I'll use a 'drier' version of the mochi cake if I want to add strawberries. I added my recipe below but here's a link to the other recipe I've been talking about.

Mochi Cake

Yields: 1 large bundt cake

Original recipe from Kim, my friend.

Printable Recipe

1 stick butter, melted

2 tsp. vanilla

2 cups sugar

4 eggs, beaten (or 3, if you prefer a more dense cake)

2 tsp. baking powder

1 16 oz. box Mochiko flour

1 12 oz. can evaporated milk

1 13.5 oz. can coconut milk

2 - 3 cups stemmed and chopped strawberries

Mix everything together and put in a greased baking pan. Put in a 350 F oven for an hour, until an inserted toothpick comes out clean. Cool completely then enjoy.