This seasonal item is a must-have for those who like light, subtle flavors and chewy textures.
As I walked through the aisles of Trader Joe’s recently, a unique item caught my eye. The box was labeled “mochi cake mix” and described as a “Hawaiian-inspired cake with a chewy mochi texture.” The picture of this golden brown cake instantly caught my attention, and I eagerly put one in my cart. When I arrived home, I got to work right away.
I have a history of throwing myself into ambitious baking projects, most of which I end up regretting. Hours into prep, I often find myself contemplating my life choices. Luckily for me, the prep for this mochi cake was simple and did not lead to an existential crisis.
All I had to do was gather one cup of room temperature water, two large beaten eggs, four tablespoons of melted butter and an 8×8 (I only had 8×9) greased baking pan. In a mere 10 minutes, I was able to preheat my oven to 350 degrees and stir the eggs, butter and water into the cake mix.
The ingredients blended together quickly and easily. I didn’t encounter the typical struggles of making cake batter — like spraining my wrists while mixing the stiff batter or finding lumps of cake mix that refuse to dissolve even after 15 minutes of vigorous stirring.
While almost everything went smoothly, I did encounter one problem: I greased my pan with way too much butter. I only found out when I turned on the oven light and saw the cake overflowing with boiling hot butter. Distraught, I decided that my cake was ruined.
After waiting 45-50 minutes, I took the buttery disaster out of the oven. Because my cake was drowning in butter, I had to drain the butter into the sink.
As I waited the recommended 15 minutes (OK fine, I only waited 5 minutes), I prayed to the baking gods that my cake would not be ruined by the excess of butter. After my desperate plea, I cut the cake and took my first bite.
To my surprise, the grease had not made the cake soggy. Within a few minutes of cooling, the cake became crispy on the edges and chewy in the middle — the baking gods definitely blessed me that night.
The texture of the cake was unlike anything I was used to. It was very chewy and kind of dense. Usually when you think of a cake, you think of something light and crumbly. This, however, was basically a slab of rubbery mochi, rather than a fluffy cake.
The flavor was very subtle, with accents of coconut and butter. Some boxed cakes that I have tried in the past were so sweet that I could already see the Type 3 diabetes coming for me in my near future. But with its subtly sweet flavors, this mochi cake did not lead me to this conclusion.
At first, I was not the biggest fan of this cake, but by the time I finished my first piece, I was surprised by the urge to eat more. The contrast of the crispy outer edges of the cake and the chewy interior was addictive. By the end of the night, I had eaten a whole quarter of the pan.
Although I was initially unsure of how this cake would turn out, I found myself hooked after persevering through the challenging buttery mishap. With a little help from the baking gods above and a desire to try something new, I was able to find this hidden gem. If you like subtle flavors and unique textures, you should definitely consider buying this mochi cake during your next trip to Trader Joe’s.
FAQs
Talia Heskett | Mochi Cake from Trader Joe's! Its seasonal so get it before its gone!
How long do you bake Trader Joe's mochi cake? ›
Pour batter into greased pan. Bake on center rack of oven for 45-50 minutes, or until the cake begins to pull away from the sides of the pan. Remove from oven and place on cooling rack for 15-20 minutes prior to slicing.
Is Trader Joe's chocolate mochi cake good? ›
The texture and flavor together are amazingly delicious. It's great to make and share with family and friends. While it's pricey it's worth it for a special treat.
What do you eat with mochi cake? ›
Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd.
Should you refrigerate mochi cake? ›
Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.
What time of the year do you eat mochi? ›
While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
How do you know when mochi is done baking? ›
Combine the wet ingredients and dry ingredients and mix well. Add melted butter. Pour the ingredients into the prepared baking dish and bake for 45 minutes. You can check the doneness by inserting a toothpick through the mochi, if the toothpick comes out clean, the mochi is done.
How does mochi cake taste? ›
The texture is usually soft, glutinous and chewy (quite different from the typical American cake). As you might guess, the flavor is typically buttery with a light sweetness and sometimes a fragrant coconut flavor. Because it's made with a base of rice flour, this treat is typically gluten-free!
How do you store leftover mochi cake? ›
If there are any leftovers, mochi cake can be kept covered tightly at room temperature for a couple of days. You can also freeze mochi cake; first, cut into individual slices for quick and easy access to a piece.
Is Mochi cake good for you? ›
When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.
When rice is battered, it creates a sugary taste and a fluffy rice cake texture. That's why Mochi has such an addictive sweet taste and chewy texture. It can also be filled with different kinds of delicious fillings, like red bean and green bean paste as two common traditional fillings.
How do you eat baked mochi? ›
Typically, grilled or baked mochi is served with soy sauce and wrapped in seaweed (isobe-maki). Some other classic ways to eat it is with anko (sweet red bean paste) or with kinako (soy powder and sugar), but there are many variations.
Is mochi a healthy dessert? ›
Is Mochi Healthy? Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.
Can you reheat mochi cake? ›
Storage: The cake can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave until warm and soft. Mochi cake also freezes very well—simply store it in an airtight container, with individual pieces separated by wax paper.
What flavors go with mochi? ›
Instead of enjoying your Mochi by itself, try pairing it with a sherry! Vanilla is a tricky flavor for a normal wine, but there are other options like a toffee or chocolate-flavored liqueur. You'll basically be creating a masterpiece.
Does Trader Joe's have seasonal items? ›
I tried the seasonal foods at Trader Joe's for the spring and reviewed them. The coffee-creme Joe-Joe's and Meyer-lemon cookies were both delicious and adorable. The chain's cheese-filled fiocchetti and taco-salad kit are both good entrée options.
Do they sell mochi at Trader Joe's? ›
Like our everyday Mochi options (Vanilla, Green Tea, & Strawberry), Trader Joe's Mango Mochi are essentially one-or-two-bite-sized scoops of sweet-tart Mango ice cream, surrounded by soft, chewy Mochi rice wrappers.
What is the Japanese mochi cake for New Year? ›
Kagami mochi is a Japanese traditional cake made up of two sticky rice cakes stacked on top of each other. This cake is offered to the gods on New Year's Day to show respect and receive blessings from them.
What are the seasonal flavors for baking? ›
During the fall, you can incorporate pumpkin, cinnamon, nutmeg, and cloves into your baking. In the winter, you can use peppermint, gingerbread spices, and eggnog flavors. In the spring and summer, you can use fresh berries, citrus, and herbs like basil or thyme.
