Gluten-free Red Bean Mochiko Cake



Last time I shared one of my favorite deserts + snacks which is made with Mochiko flour. Today I am excited to share my original Mochiko cake recipe. The method is the same but adding swetened red beans and walnuts give you more texture and flavor. This cake is primarily for dessert but I make it without adding sugar and eat  it for my breakfast. I don’t know if it makes sense to you but Mochiko flour is made from sweet rice so it is perfect for simple breakfast. Isn’t it?

Mochiko Red Bean Cake

1 box Mochiko flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup organic cane sugar
1 cup coconut milk
2 cups water
1/2 can sweetened red bean
1 cup walnut, chopped
Preheat oven at 375 F and spray oil in 9×13 inch baking pan.


This is the Mochiko flour that can be purchased in an Asian market or big supermarkets. And the sweetened red bean that I always use whenever I make Mochiko Red Bean Cake can be also found in an Asian or Oriental market.


In a bowl, put 1 box of Mochiko flour.


Then Add baking powder and baking soda.


Then organic cane sugar and mix.


Add coconut milk.


And water..


Mix well.


Add half can of sweetened red bean to the batter.


Mix well.


Pour the batter into a baking pan. Sprinkle some walnuts on top and pop into the oven.

Picture321.jpg-1Bake for about 50 minutes and DONE!!!

Let it cool and cut into bite size. This can be a dessert or snack in the afternoon with green tea. Enjoy~!

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