Gooey Mochi Cakes
The Liv Cook Eat Delicate Soy beautifully accentuates umami in these chewy, gooey mochi cakes. Umami reduces the need for sugar. Chef Liv took a favorite recipe, Dandelion Chocolate’s Mochi Muffins, and cut the sugar by 40%. No surprise, the unparalleled flavor of Dandelion chocolate shines through while the white cake is umami-heightened by the subtle, light-colored soy.Embedded Files
Ingredients
- ⅓ cup (75g) extra virgin coconut oil, melted in microwave
- 4 cups (450g) sweet rice flour
- 1½ cups (300g) cups dark brown sugar
- 4 teaspoons baking powder
- 4 large eggs, room temperature
- 3 cups coconut water (or almond milk)
- 1 tablespoon vanilla extract
- 4 tablespoons Liv Cook Eat Delicate Soy
- 1 to 1 ½ cups (120-180g) Dandelion chef’s chocolate
- ¼ cup Navitas raw cacao powder (optional)
Ready in | 20 minutes (prep), 60+ minutes bakingYield | 24 pieces
Preparation
Preparation
- Preheat the oven to 350°F and center the oven rack
- Grease two 12-cup muffin molds
- In a medium mixing bowl, whisk together the dry ingredients
- In a large mixing bowl, beat the eggs, then stream in coconut oil, vanilla, soy and coconut water.
- One cup at a time, add dry ingredients to the wet ingredients and mix until completely combined.
- Stir the ground chocolate and cacao powder into the batter.
- Divide the batter among the prepared muffin cups, using about a ½ cup to fill each muffin.
- Bake for 40 minutes.
- Let the muffins cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- Enjoy immediately. Or store refrigerated. They freeze for up to three months, and can be defrosted and microwaved to warm. Comfort food–and with an umami punch.
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