{"id":349,"date":"2015-04-30T23:10:59","date_gmt":"2015-05-01T06:10:59","guid":{"rendered":"http:\/\/www.ryotakahashi.com\/blog\/?p=349"},"modified":"2015-04-30T23:10:59","modified_gmt":"2015-05-01T06:10:59","slug":"mango-mochi-cake","status":"publish","type":"post","link":"http:\/\/www.ryotakahashi.com\/blog\/archives\/349","title":{"rendered":"Mango Mochi Cake"},"content":{"rendered":"

Mochi cake is one of those things I keep coming back to. The chewy mochi texture combined with the buttery flavor of cake is just heavenly. So after making the blueberry<\/a> and strawberry<\/a> versions, I thought, why not mango? I love mango.<\/p>\n

I’m supposed to have an origin story this time, but alas, I’ve again run out of time. Taxes, citizenship stuff, etc…<\/p>\n

\"IMG_6848\"<\/a><\/p>\n

Mango Mochi Cake<\/strong><\/p>\n

1 cup butter, melted
\n2 cups sugar
\n1 (12 ounce) can evaporated milk
\n1 teaspoon vanilla extract
\n4 eggs
\n1 (1 pound) box mochiko
\n2 teaspoons baking powder
\n1 cup diced mango<\/p>\n

    \n
  1. Preheat oven to 350F.<\/li>\n
  2. Mix the melted butter and sugar together until well-blended.<\/li>\n
  3. Add the evaporated milk and vanilla, and mix until combined.<\/li>\n
  4. Add the eggs, and mix until combined.<\/li>\n
  5. Add the mochiko and baking powder, and mix until combined.<\/li>\n
  6. Fold the diced mango into the batter.<\/li>\n
  7. Pour the batter into a greased 9×13 baking pan.<\/li>\n
  8. Bake at 350F for about an hour, or until a toothpick inserted into the center comes out clean.<\/li>\n
  9. Let cool in the pan before turning out the cake and cutting into pieces.<\/li>\n<\/ol>\n

    \"IMG_6844\"<\/a><\/p>\n

    The batter, all in one bowl like the other mochi cakes.<\/p>\n

    \"IMG_6845\"<\/a><\/p>\n

    The batter goes into a 9×13 pan, as before.<\/p>\n

    \"IMG_6846\"<\/a><\/p>\n

    After 50 minutes, it’s done.<\/p>\n

    \"IMG_6847\"<\/a><\/p>\n

    Cut up into rectangles.<\/p>\n

    \"IMG_6848\"<\/a><\/p>\n

    I actually put a cup and a half of mango in, and yet the flavor seemed to get lost in there. I guess there’s just nothing like blueberries that go with mochi cake!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Mochi cake is one of those things I keep coming back to. The chewy mochi texture combined with the buttery flavor of cake is just heavenly. So after making the blueberry and strawberry versions, I thought, why not mango? I … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[22,349],"class_list":["post-349","post","type-post","status-publish","format-standard","hentry","category-baking","tag-mangoes","tag-mochi"],"_links":{"self":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":0,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}