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Buttery Mochi Cake with Red Bean Filling

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
12 servings
Dessert Japanese
Buttery Mochi Cake with Red Bean Filling
Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups rice flour
  • 1 teaspoon baking powder
  • 3 cups milk
  • 1 (18.75 ounce) can sweetened red bean paste
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, the ideal temperature for baking. Next, take a moment to prepare your cake pan - either a 9-inch Bundt ring or a 9x13 inch rectangular baking dish should work perfectly.
2
In a large mixing vessel, combine the softened butter, granulated sugar, eggs, and vanilla extract. Gradually add in the milk, stirring until well combined. Then, incorporate the rice flour and baking powder into the mixture.
3
Pour the cake batter into your prepared pan, making sure to cover the entire surface. To add an extra layer of flavor and texture, sprinkle red bean paste onto the top of the cake in small, delicate dollops.
4
Bake your cake for 1 hour and 10 minutes in the preheated oven, or until it springs back when gently pressed.
5
If you're using a Bundt pan, remove the cake from the oven and transfer it to a serving plate by inverting it.
6
Allow your cake to cool completely before attempting to remove it from the Bundt pan, as this will help prevent it from becoming too soft and losing its shape.
7
Serve your cake at room temperature or slightly warmed, breaking it into small, indulgent slices.