Neapolitan Mochi Bundt
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.
So in honor of National Bundt Day I wanted to do something visually spectacular. I love a good neapolitan so I thought what about a bundt…a mochi bundt! The perfect dessert to celebrate National Bundt Day.
Neapolitan Mochi Bundt
Ingredients:
1 pound mochiko (1 box)
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
1 (12 ounce) can evaporated milk
1-1/2 teaspoons vanilla
4 eggs, lightly beaten
2 tablespoons cocoa powder
1/4 cup mini chocolate chips
pink gel food coloring
Instructions:
Preheat the oven to 350 degrees. Prep a bundt pan by spraying it with nonstick spray.
In a large bowl whisk together the mochiko, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and stir in the melted butter, evaporated milk, vanilla, and eggs.
Divide the batter into three bowls, leave one bowl of batter as is.
In the second bowl stir in the cocoa powder and the chocolate chips. Set aside.
In the third bowl, stir in a drop of pink gel food coloring.
Pour in the chocolate batter into the prepped bundt pan.
Top with the vanilla (plain) batter, and finally even spread the pink batter.
Place the bundt pan onto a baking sheet and bake for 45-50 minutes depending on your oven.
Let cool on a wire rack. Once the bundt has cooled, turn the pan over onto a wire rack and remove the pan. Slice to serve.
Dude, you get THREE buttons…one for each color. This tasted yummmmmmy! Loved it! – mary the food librarian
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?
@Christine N
Do you mean mochi cake? Usually about 17-20 mins, depends on your oven. See this Strawberry Mochi Cupcake recipe, here.
love the colors! does the mochi make it really moist….have never baked with it but love the mochi sweets…!
Fabulous job. I adore the colors/style you used.
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?
Beautiful! Thanks for making and providing the awesome buttons, by the way. 🙂
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! 🙂
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.
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.
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?
@Jae You can use Hershey’s cocoa, I just prefer Valrhona.
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.
Hi, can I use coconut milk instead of evaporated milk? Want to make for a friend that can’t eat dairy. Thanks!