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
2 Tablespoons Valrhona Cocoa Powder
1/4 cup mini chocolate chips
pink gel food coloring
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.