Fresh Milk Mochi Cake
Ingredients
- 80g glutinous rice flour
- 4 eggs
- 45g caster sugar
- 75g milk
- 35g corn oil
- to taste lemon juice
Instructions
- Pour the milk and corn oil into a bowl and stir thoroughly until fully emulsified. The mixture is emulsified once the two are well combined.
- Sift the glutinous rice flour into the emulsified milk mixture and stir until smooth. It may seem dry and hard to stir at first, but that's okay.
- Add the separated egg yolks to the mixture from step 2. It will become much easier to mix now. Stir until smooth and silky.
- Preheat the oven to 150°C (300°F).
- Add a few drops of lemon juice to the egg whites to neutralize any egginess. If you don't have lemon juice, white vinegar works as a substitute. Gradually add the sugar in three additions while whipping the egg whites.
- Whip the egg whites until they form a soft, glossy peak with a gentle curve (soft peak stage).
- Fold one-third of the whipped egg whites into the yolk batter and mix gently until combined.
- Pour the combined mixture back into the remaining whipped egg whites and fold gently until evenly incorporated.
- Transfer the batter into your baking pan and place in the oven. Bake at 150°C (300°F) for 25 minutes, then increase to 160°C (320°F) for another 5 minutes to brown the top.
- Done! Enjoy your cake.
