November 25, 2009

Red Bean Mochi Cake


我家老妈是个好奇的人,每次教她用厨房里的新工具,她都像小孩玩玩具般高兴。 本来以为她会夸奖我几句,关于我的厨房工具如何先进云云。她反而说,“唉,不知到你在你的这些玩意上有乱花多少钱。”


我觉得这年糕凉了还好吃些。我家老妈是个土人土语的人物。按照她的高论,”这年糕绵揪绵揪的,很好吃。“ 唉,我这么洋气的一个人,怎么会有这么土的一个妈?!

Ingredients for the Flour Mix
1) 1 bag of Sweet rice flour (454g
2) 1/2 cup sugar (I used 1/2 sugar; 1/2 splenda)
3) 1/4 cup threaded coconut
4) 1/2 tsp baking powder
5) 1 tsp salt
Tip: Many recipes call for condensed milk. I replaced it with threaded coconut. This way, the rice cake still has the nice coconut flavor but the fat and calorie is much reduced.

Ingredients for the Batter
1) 3 large egg
2) 1/4 cup veggie oil
3) 2 cups milk mix (1/2 cup coconut milk plus 1 1/2 skim milk

1) Mix all the ingredients for the flour together
2) Beat the ingredients for the batter together
3) Spray the baking pan with some cooking oil
4) Add a can of red bean paste into the batter
5) Place a small portion of the batter into each of the mini muffin pan
Tip: I made my own black sesame mix. The red bean mix is available in any Asian market.

1) Preheat the oven at 350F
2) Bake covered for about 60 min (double check just like how you check for cake)
3) Turn to boil. For 2 min till the top is browned
4) It's done when you stick a toothpick into and are able to take it out with nothing on it
Tip: You want to spray some oil on the foil before covering the baking pan with it.

Cool Down the Rice Cake
1) Cool down uncovered for about 15min
2) Cool down it for another 60 min covered; This will keep cake moist.
Tip:The cake tastes great if you microwave it the next day for just 10 seconds.

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