Last month's mochi flavor was pumpkin. This month I'm channeling the Thanksgiving spirit and made cranberry mochi cake.
What? Are those sounds of disbelief I hear? Hubby shared your similar fears, but after trying my first batch he ate his words (and nearly a fifth of my mochi cake!) I can't blame him. The cake was chewy, sweet, and tangy.
(Note: I'm a recipe copy-cat. The mochi recipe is from the amazing Tiny Urban Kitchen. I just swapped out red bean paste for cranberry sauce.)
1 pound of sweet glutinous mochiko rice flour
1/3 C vegetable oil
2 C of water
1 1/4 C of sugar
1 14oz can of cranberry sauce (whole berry)
- Preheat oven to 350 degrees.
- Grease your pan well because the cake is super sticky. I used a jelly roll pan, so my cake was pretty thin.
- Mix the first four ingredients together well.
- Mix in the whole can of cranberry sauce.
- Bake for approximately 45 minutes (or until the edges are slightly brown).
- Let cake cool. Guard it from hungry husbands.