Gluten-Free Mochi Mini Bundt Cakes
Gluten-Free Mochi Style Mini Bundt Cakes
These Gluten-Free Mochi Style Mini Bundt Cakes are are unique and unbelievably easy to make! The unique feature about these delicious mini bundt cakes is the unique texture. These Korean American inspired mini bundt cakes are made with sweet rice flour which gives the texture a much different than the typical American cake. The cake, when baked, has a texture that is soft, squishy, and chewy all at the same time. So… if you love mochi, you will definitely love this! This Korean American inspired dessert is known as a tteokppang recipe where tteok translates to ‘rice cake’ and ppang translates to “bread” in Korean.
Where can you find ingredients for these Korean American inspired mini bundt cakes? Click on the links or photos below.
Sweet rice flour, such as Mochiko is sweet rice flour ground into a fine powder. The texture is very similar to flour but when it’s baked or cooked, the texture becomes chewy and stretchy. It’s widely used in Hawaiian, Korean, Japanese, and south east Asian recipes.
For red bean paste, you can make red bean paste like we have in our Chinese Moon Cakes or Japanese Taiyaki recipes. It also readily available at the asian grocery or on amazon (click link below):
Before you begin, watch Ali’s Filipina Kitchen tutorial on Instagram:
GLUTEN-FREE MOCHI STYLE MINI BUNDT CAKES RECIPE
INGREDIENTS
For the mini bundt cakes:
2 cups sweet rice flour (eg. Mochiko)
1/2 cup granulated sugar
1 tsp salt
1 tsp baking powder
1 cup whole milk
2 oz unsalted butter, melted
2 large eggs1/3 cup sweet red bean paste (anko)
1 tsp vanilla extract
DIRECTIONS
- Preheat oven to 350°F (180°C).
- In a food processor, gring the sweet rice flour to a fine powder.
- In a electric mixer bowl, add the sweet rice flour to a large mixing bowl and add the salt and baking powder. Whisk to mix ingredients together.
- Add the milk, vanilla extract, eggs, butter and sugar and mix at medium speed until fully incorporated and smooth.
- Add in the red bean paste, nuts or and other filling you choose to add and fold it into the batter.
- In the mini cake molds, lightly coat each mold with cooking spray or brush lightly with melted butter.
- Pour the batter into each cake mold approximately 1/2 way up to the top of each mold allowing room to rise when it bakes.
- Bake for 25 to 30 minutes. Remove from oven and place on cooling rack.
- Dust with powdered sugar, if desired.
RECIPE NOTES:
- You can also use sweet brown rice flour, in place of the sweet white rice flour or replace 1 cup of white rice flour with the brown rice flour.
- Adjust the amount of sweetness by adding or reducing the amount of sugar used.
- If you do not like red bean, you can add chopped nuts or berries instead.
- This can be made in a large batch and saved in the freezer to be eaten up to 1 month in the freezer.
Ingredients
- 2 cups sweet rice flour (eg. Mochiko) 1/2 cup granulated sugar1 tsp salt1 tsp baking powder1 cup whole milk2 oz unsalted butter, melted2 large eggs1/3 cup sweet red bean paste (anko) 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- In a food processor, gring the sweet rice flour to a fine powder.
- In a electric mixer bowl, add the sweet rice flour to a large mixing bowl and add the salt and baking powder. Whisk to mix ingredients together.
- Add the milk, vanilla extract, eggs, butter and sugar and mix at medium speed until fully incorporated and smooth.
- Add in the red bean paste, nuts or and other filling you choose to add and fold it into the batter.
- In the mini cake molds, lightly coat each mold with cooking spray or brush lightly with melted butter.
- Pour the batter into each cake mold approximately 1/2 way up to the top of each mold allowing room to rise when it bakes.
- Bake for 25 to 30 minutes. Remove from oven and place on cooling rack.
- Dust with powdered sugar, if desired.
Notes
- You can also use sweet brown rice flour, in place of the sweet white rice flour or replace 1 cup of white rice flour with the brown rice flour.
- Adjust the amount of sweetness by adding or reducing the amount of sugar used.
- If you do not like red bean, you can add chopped nuts or berries instead.
- This can be made in a large batch and saved in the freezer to be eaten up to 1 month in the freezer.
Hope you enjoy this unique twist on bundt cake!
Xoxo Ali & Marissa
Gluten-Free Mochi Style Mini Bundt Cakes
