Recipe(tried): Butter-Mochi Cake (using rice flour)

   This very buttery, dense, and sticky cake is a westernized rendition of the traditional Japanese mochi, which are little dumplings made of a streamed sweet-rice-flour dough and often filled with sweetened red-bean paste. This delicious cake bakes up with a sticky-chewey center and a golden- crispy crust. 

BUTTER-MOCHI CAKE 

1/2 cup unsalted butter, melted
1-1/4 cups sugar
3 cups milk
3 large eggs
1 teaspoon vanilla extract
1 (16-ounce) box sweet rice (mochiko) flour 
1 teaspoon baking powder
1 (18-ounce) can sweet red bean paste

Position oven rack at center of oven. Preheat oven to 350 degrees. Grease 9-cup Bundt pan. Mix all ingredients except red bean paste until smooth. Pour into pan. Drop red bean paste by scant teaspoonfuls into batter. Bake for one hour and ten minutes. Remove from oven. Cool in pan to room temperature. Turn out onto serving plate. Serve at room temperature, or slightly warmed after slicing. 

To bake in 9x13-inch rectangular pan, position oven rack at center of oven and bake at 350 degrees for one hour and ten minutes.  

Reviews and Replies:
1	Recipe: Recipes Using Rice (28)
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