Apparently, today was BFF Day. I guess it was kinda Twitter-y, but I actually coincidentally was spending the day with my BFF. So I made her cakes.
I also had to make some substitutions. I made evaporated soy milk by cooking plain soy milk for a while (which smelled really good) until it was cooked down to the amount I needed. I also needed to use a butter substitute to make them totally dairy-free.
I decided to make a sour applesauce to replace half of the melted butter by chopping up a large apple and cooking it with a bit of water until soft, then pureeing until very fine and straining into a measuring cup. The measuring cup was on my new scale. Which I love. Oh yes I do.
I just used a stick of melted Earth Balance (which I have left over from when I made vegan puff pastry) to replace the other half of the butter. And added a bit of green food coloring.
The awesome thing about these cakes is that, with a scale, they are incredibly easy to make in one bowl, by hand. Which is what I did. With love for my BFF.
Green Apple Mochi Cakes
- 1 large Granny Smith apple, peeled, cored and cut into smallish pieces
- 1/4 cup water
- 4 oz. melted butter/your choice of non-butter
- 2 cups sugar
- 12 oz. evaporated milk (or a little over 2 cups of plain soymilk, cooked over medium-low heat, stirred frequently, 15 minutes or until reduced noticeably, cooled, and measured to 12 oz.)
- 4 eggs
- Up to 1/2 tsp green gel food coloring
- 1 box Mochiko
- 2 tsp baking powder
Place the chopped apple into a small saucepan and add a couple Tbsp of water. Cover and cook over medium-high heat, checking every few minutes and stirring occasionally, until soft. If the apples start to dry out add a little more water. Allow to cool somewhat, then puree thoroughly in a blender. Pour through a strainer into a measuring cup and measure to 4 oz. Set aside.
Preheat the oven to 350. In a large bowl, whisk together the butter, applesauce and sugar. Once completely combined, mix in the soy milk. Add the eggs and stir in a bit. Squirt a bit of the food coloring in and mix well. Add more if necessary – you want a pale green. Whisk in the baking powder, then add the Mochiko, gradually whisking it in until the box is empty and the batter is smooth. Pour into lined muffin tins and bake for about 20 minutes, checking them with a toothpick. It’s nice if the edges get browned a bit. Cool on racks completely before enjoying. Makes about 2 dozen – I got 23.
These turned out really tasty, with nice cakey edges and a heavy, chewy mochi center. You can almost – sort of – taste the apple. I thought they smelled like Apple Jacks while they were cooling. You could eat them with jam (bean jam, if you had it…I don’t…right now) but they are lovely and enjoyably snacky on their own, or, of course, with tea.