Just Jenn Recipes

Neapolitan MOCHI bundt

Ya heard? It’s National Bundt Day! Who knew there was such a thing – well the Food Librarian knew and she made 30 bundts in 30 days to prove it.

She even gave away my “I like big bundts” pins if you participated by making a bundt today! So in honor of National Bundt Day I wanted to do something visually spectacular. I love brown, white and pink – I make so many neapolitan things it’s crazy. Cookies, Ice cream musubi, cupcakes, Inside out ice cream sandwiches – I love those colors and it’s about time I make a bundt. That plus mochi? Well, you’ve got yourself a mighty fine dessert to celebrate National Bundt Day.

1 pound mochiko (1 box)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
2 cups sugar
1 (12 ounce) can evaporated milk
1-1/2 teaspoons vanilla
4 eggs
2 Tablespoons Valrhona Cocoa Powder
1/4 cup mini chocolate chips
pink gel food coloring

Mochiko is a sweet rice flour. It’s very fine, almost dusty. You can find it in most asian markets or online. It gives a familiar ‘chew’ to baked goods, reminiscent of mochi itself.

Preheat the oven to 350 degrees. Prep a bundt pan by greasing it with butter. Personally I never flour it, but that’s all on you.

In a medium bowl whisk together the mochiko, baking powder and salt. Set aside.

Stir together the melted butter and sugar. Then add the evaporated milk. Add the vanilla and the eggs and mix well. Now add it to the dry ingredients and mix well.

Divide the batter into three bowls, leaving one bowl as is.

In the second bowl add the Valrhona cocoa powder and the chocolate chips. Stir well.

In the third bowl add a touch of pink gel food coloring just until you get a nice pink. Set aside.

In the prepped bundt pan, pour in the chocolate batter.

Top that with the vanilla (plain) and then finish it off with the pink.

Place the filled pan on a baking sheet and bake for 45-50 minutes depending on your oven. Check to see if it’s done by piercing it with a large skewer. If it doesn’t scream, it’s done – I MEAN, if it comes out clean, it’s done…

Let cool on a wire rack, when the bundt has cooled and you are mentally ready, turn the pan over onto a wire rack. All goes well the bunt will pop right out – let it cool off a bit more until you are ready to serve.

I just love the movement and color of the layers when you cut into it. The prettiest of cakes with that perfect mochi chew.

neapolitan mochi bundt slice sm
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Neapolitan MOCHI bundt



13 Responses to “Neapolitan MOCHI bundt”

  1. Dude, you get THREE buttons…one for each color. This tasted yummmmmmy! Loved it! – mary the food librarian

  2. Christine N. says:

    Wow! This looks awesome! I love your creativity. Just wondering, have you ever made mochi in mini cupcake tins? I want to try it because it will look petite and cute, but I have no idea how much I need to alter the temperature and cooking time. Any ideas?

  3. justJENN says:

    @Christine N
    Do you mean mochi cake? Usually about 17-20 mins, depends on your oven. See this Strawberry Mochi Cupcake recipe, here.

  4. michelle says:

    love the colors! does the mochi make it really moist….have never baked with it but love the mochi sweets…!

  5. briarrose says:

    Fabulous job. I adore the colors/style you used.

  6. romona says:

    U dnt seem to hve posted a mochi jelly roll yet … was wonderin should which mochi recipe of urs should i try to attempt the jelly roll like ur matcha jelly roll with red bean. All mochi flour or mix w/ all purpose flour too?

  7. Jessica says:

    Beautiful! Thanks for making and providing the awesome buttons, by the way. :)

  8. Christine N. says:

    Hi Jenn,

    Sorry, I didn’t mean mochi cake. I meant regular baked mochi (eg. pumpkin mochi or tri-colored mochi), but the batter poured into cupcake tins instead of a 9X13″ pan.

    Not sure if that would work at all, but just wanted to ask you, the mochi expert!

    Thanks! :)

  9. Beautiful! Isn’t it exciting how you flop the batter into the pan and then out comes a masterpiece? This is first on my bundts-to-bake list.

  10. Anty Harton says:

    I wanted to try this recipe but I thought I had to buy mochiko first, didn’t realise it’s just glutinous rice flour. If just that I always have it in my pantry :-).
    Maybe tomorrow I will try to make your lovely cake. Thank you for sharing the recipe.

  11. Jae says:

    I’ve been on a mochi kick and I’ve been dying to make this cake. Only prob…where can I buy Valrhona? Too far from Surfa’s or sur la table, amazon’s shipping is ridic high, gelson’s doesn’t have…have you seen it anywhere else?

  12. justJENN says:

    @Jae You can use Hershey’s cocoa, I just prefer Valrhona.

  13. Jae says:

    I have the Hershey’s one but I must make it exactly like yours! Haha! I may have to make a special trip out to LA.

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