HOME > Chowhound > Home Cooking >

Discussion

Mochi Cake recipe? (Fatty Crab dessert)

  • 14
  • Share

In July, I ate at the Fatty Crab in NYC. I really enjoyed the free dessert that came with our bill. It was a piece of mochi coconut cake. It wasn't like the manju mochi that I can get at the japanese deli, but it is made with rice flour. Besides, it is probably a Malaysian dessert.

Does anyone know where I could find a recipe for this?

Thank you!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Rice flour can be had at most health food stores or Asi?n markets. Did you ask the restaurant for their recipe? Or google? Rice flour is commonly used in many Asian dishes, Japanese, Chinese and Korean. Good luck and PLEASE report if you are successful. I'd love to know. :)KQ

    1. I have no clue about the cake, but if you do need mochi flour, get that (and it will most likely be labelled that way) at a Japanese market or at least a Japanese-oriented product.

      All rice flour, even "glutinous rice flour," is not the same and they're chemically different enough to perform differently in use.
      .

      1. My aunt who lives in Hawaii makes an excellent, excellent chocolate mochi cake. It's moist, a little spongy (as you'd expect) and has a very mild, almost buttery chocolate taste. I could post it if you're interested. You could always fiddle with it if you're dead set on coconut.

        9 Replies
        1. re: jbeaux

          Sure, If you have time I would love the recipe.
          Thank you!

          1. re: cheeseslinger

            In the process of looking for my aunt's recipe, I came across this one, which I must have clipped out last yr and forgotten about. It sounds closer to your intial request and is similar to my aunt's. This is from Gourmet, May 2005, adapted from *The Food of Paradise* by Rachel Lauden.

            Butter Mochi
            Sweet Rice-Floor and Coconut Cake
            Makes 24 squares

            3 cups mochiko (sweet rice flour--1 lb bag)
            2.5 cups sugar
            2 tsp baking powder
            1/4 tsp salt
            1 (14-oz) cans unsweetened coconut milk (not low-fat)
            5 lg eggs
            1/2 stick (1/4 c) unsalted butter, melted and cooled
            1 tsp vanilla

            Put oven rack in middle position and preheat oven to 350.
            Whisk together mochiko, sugar, baking powder, and salt in a lg bowl.
            Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
            Pour batter into an ungreased 13x9 in. baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1.5 hrs. Cool cake completely in pan on a rack, about 2 hrs. Cut mochi into 24 squares before serving. (Mochi keeps, covered and chilled, for 3 days).

            *Add'l note. My aunt usually uses a plastic knife to cut the squares, and adds a little veg oil to the knife to ensure it doesn't stick. She uses Blue Star Brand Mochiko Sweet Rice flour, which I've seen both in my local grocery store and in the Asian market here in California. Good luck. Would love to hear how it turns out.

            1. re: jbeaux

              Yep, I believe the recipe above is what you're looking for.

              1. re: theSauce

                jbeaux,
                Thanks so much!! I will try it soon and let you know how it turns out.

              2. re: jbeaux

                Hey Jbeaux,
                I'm curious, are you sure the recipe is from Gourmet May 05? I looked in my copy and didn't find it. It is the one with an italian woman that looks like penelope cruz on the cover?

                1. re: cheeseslinger

                  Y'know...I'd cut the recipe out, so I'm not sure, though my guess is that I got the date from the bottom of the page.. but I think I may have actually saved the Gourmet you're describing.. I remember a woman that looked like Penelope Cruz.. is there a little boy (her brother?) on the cover with her?... I'll check and get back to you.

              3. re: cheeseslinger

                Hey did anyone make this cake? How did it turn out? I'm surprised by the seemingly mountainous amount of sugar. Could I cut it without sacrificing flavor? By how much?

                1. re: elise h

                  I made it and relaly liked it, but then I like my sweets sweet. The texture is nice. THe only thing is that you can't keep it at room temp for more than a few days and after you refrigerate it, it is never the same. I recommend freezing portions and just taking pieces out before you want to eat it. I don't know about cuttting the sugar.

                  1. re: elise h

                    I made it with 2 cups of sugar, 3 cups of mochiko (my 1 lb bag actually held 3 1/2 plus cups), and a 13.5 oz can of coconut milk. Yum! Oh, but I only baked for an hour and 10 minutes, and the top developed this interesting crispy flaky texture.

              4. Yeah, page 36 in the Gourmet May '05... or I'm pretty sure at least. The page is torn out, but the recipe index lists the recipe on the page as "sweet rice flour and coconut cake"... hope that helps.

                1 Reply
                1. re: jbeaux

                  I ate at Fatty Crab last night and immediately after started searching for the recipe for their coconut mochi dessert. I was excited to see this thread and made the cake today. Although the recipe is good, it is definitely not the same as the Fatty Crab dessert and I will continue my search. This differences were that this recipe is more airy, less coconut-y and not as grey (it is a more appetizing light yellow color0 than the Fatty Crab dessert.

                  I only used 2 cups of sugar and found that to be a little too sweet. I couldn't really taste the coconut either, but I am not sure if that was because of the type of coconut milk I used.