Japanese Butter Mochi:
3 1/2 cups sweet rice flour (mochiko)
2 1/2 cups white sugar
2 tablespoons baking powder
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
1/2 cup melted butter
Preheat an oven to 350 degrees. Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting.
Garbanzo Bean Chocolate Cake
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.
Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
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