HAPPY 1 YEAR BLOG-IVERSERY TO MEEE! I can’t believe that it has already been a WHOLE YEAR since I started this blog! I’ve done so much growing since I first started this blog both inside and out and goodness it’s been a journey! Oh and while we’re on the topic of growing, before I go on to the recipe, I would like to give you all a little glimpse of my garden’s fruit! We currently have 4 blueberry bushes, a golden plum tree, 2 asian pear trees and 2 fig trees! I forgot to take a picture of our figs though so I’ll add that in my next update but as of now, our pears are starting to get big. They don’t really ripen up until late August though so still a couple weeks to go but I can’t wait! On the other hand, our plums and blueberries are growing and ripening like no crazy! It’s so deliciously wonderful to have fruits easily accessible in my backyard! We have just as much veggies too but I’ll save that garden visit for another post so stay tuned!
Anyhow, I figured that since it’s my blog-iversery, I should have a cake of some sort right? Lil’ bun and mother deer are still away so I didn’t want to make anything too bit since I’d be the one eating the ENTIRE thing and well, that’s no good so I decided to make mini ones in muffin tins instead! And for the longest time I was trying to decide what to make on such a marvelous day but I ended up settling on these amazing mochi cakes! I mean, I LOVE mochi because of it’s chewy texture and consistency and they’re gluten free so why not right? Well…to be fair I only realized that glutinous rice flour didn’t have any gluten in it a few days ago and I really don’t know what it took me so long to figure such an obvious thing out…but I’m glad I did! I mean I should of known! It’s glutinous RICE flour and RICE flour is gluten free! Pretty silly of me huh? I’ve made versions of mochi before in my previous posts but I have yet to make it in cake form so here I decided to finally try it out! However, I should probably mention that I was a little skeptical about it at first because I made “mochi cookies” before and gosh they did NOT turn out the way I imagined. It was actually so bad that Oracle asked me if she could spit it out after having a bite! Yup…so you can see why I was a little hesitant about trying something like this again right? Well, lucky for me, they turned out fantastically this time and I can’t wait to make them again with even more variations next time!
Ingredients (makes 12):
adapted from the lovely misshangrypants
1 1/3 cup glutinous or sweet rice flour
1 teaspoon baking powder
1 tablespoon sugar (i used coconut sugar)
1/4 cup honey
2/3 cup milk (preferably a richer one like coconut milk /whole milk)
1 teaspoon vanilla
2 tablespoons melted coconut oil (butter/margarine/oil is okay too)
Into the kitchen!
1. Combine the glutinous rice flour, baking powder and sugar in a bowl
2. Whisk in the eggs, honey, milk, vanilla and melted coconut oil until you obtain a smooth batter.
3. Fill your muffin tins or donut molds 2/3 full with batter. At this point, feel free to add in cocoa, matcha, almond extract, coconut flakes or any other delicious flavorings.
4. Bake at 350F for 15 – 20 minutes. When you take your mochi cakes out, they might be a little puffy because the heat causes the glutinous rice flour to inflate. No worries though because they’ll deflate after they cool down a bit.