Tuesday, November 13, 2012

Cranberry Mochi cake

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
3 eggs
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.


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