Brentwood Mochi Cake

Looks really delicious doesn’t it?

I had mentioned working in UCLA Brentwood with amazing coworkers a few times already. I miss them everyday as they are willing to teach you everything they know, work wise AND in the kitchen. They’re some of the best laboratory scientists in the world, and they cook and bake real well. We always have potlucks and celebrate everything we can.

This is my supervisor Sandra Bovey’s recipe. I am including a photo of the actual recipe that was handed out (one of multiple copies that were shared on many occasions) plus a variation that I made in muffin cups.

I hope you enjoy this dessert as much as I do!

These are all you need to make Mochi Cake.

Some changes for this particular recipe:

Use 1 tablespoon baking powder instead of 2 teaspoons

1 tablespoon ube flavoring

1 tablespoon pandan flavoring

Divide batter into 3 bowls. Leave one as is, flavor one with ube, and the last with pandan. Pour into greased muffins cups. I made 8 of each flavor with a surplus of 2 mini muffin tins of ube and pandan.

Sprinkle with sesame seeds. I used a mixture of white and black sesame seeds just because I have it on hand. 😊

Bake in a 13×9 pan for 60 minutes.

Muffin tins: 35-40 minutes. Makes 30 muffins.

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