Rhubarb Mochi (Japan)

Lemon Rhubarb Mochi Cake

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 1 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1/2 cup diced rhubarb
• 1/4 cup lemon zest

Instructions:

1. Preheat the oven to 350°F and grease a 9x9 inch baking dish.
2. In a large bowl, mix the glutinous rice flour and sugar together.
3. Add the melted butter, coconut milk, and vanilla extract to the dry ingredients and mix until well combined.
4. Fold in the diced rhubarb and lemon zest gently.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the mochi cake to cool before slicing and serving.

This Lemon Rhubarb Mochi Cake is a delightful twist on the traditional mochi cake. The combination of tangy rhubarb and zesty lemon adds a refreshing flavor to the chewy texture of the glutinous rice flour. This cake is perfect for a spring or summer dessert, enjoyed with a cup of tea or coffee.

Try this recipe and impress your family and friends with a unique and delicious treat that will surely become a favorite!

source = www.pinterest.com