Mochi Cake

MODIFIED BUTTER MOCHI CAKE

In Baking, During Exercise, Nutrition, Sports by Shane Traughber0 Comments

The Butter Mochi Cake is one of the staples my clients use for their ride food. The soft and moist consistency makes for an easy to chew and digest ride bar. The carbohydrates in this bar mostly come from rice flour which make this a great bar for those rides that get your heart rate pumping. The extra fat from the butter and coconut milk slow down the absorption of sugar making what would be a glucose spike, a gentle glucose-hill and descent.

  • 1 stick of butter
  • 1 lb (16oz) Mochiko flour
  • (Sweet rice flour)
  • ½ cup of sugar
  • ½ cup of brown sugar
  • 1 tsp. baking powder
  • 3 cups (24oz) coconut milk
  • 5 eggs
  • 1 tsp. vanilla
  1. Preheat oven to 350 & melt butter in a microwave. Combine the dry ingredients in a bowl (mochiko flour, sugars, and baking powder.)
  2. Add the remaining ingredients and stir until they are well incorporated. The batter should be thin and almost like pancake batter.
  3. Pour the batter into a greased 9″×13″ pan.
  4. Bake it for about 1 hour ( It should be golden-brown on top)
  5. Let the cake cool before cutting
  6. Cutting with a plastic knife or rinse your knife in hot water before slicing, because it can be sticky. I suggest cutting into 10 bars. It makes the bars approx. 3″x4″ and will fit snug in a jersey pocket.
This cake is best for biking after letting it sit for 12-24 hours. It allows time for the starch to set properly and will last about 1.5 weeks covered in the fridge. Good additions to add a variety of flavor and texture are fruit preserves & nuts.
You can learn how to wrap these bars by following this wonderful video made by Dr. Allen Lim from Skratch Labs.

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Shane Traughber is a sports nutritionist that focuses on helping endurance athletes of all skill levels acquire the nutritional knowledge needed to perform at their peak physical and mental ability.

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