Miso mochi pecan cake (gluten-free)

How about a pecan-like pie but made with a layer of mochi for a change? This is a recipe I found on the Bon Appetit website and it is so good I had to share. The pecans are so tasty with the miso base and the mochi so spongy and a great contrast to the crunchy pecans. It's also quite easy to make and honestly, everyone loved it.

Here is the recipe :

Pecan topping

2 cups (220 g) coarsely chopped pecans

2 tablespoons maple syrup or corn syrup

1 tablespoon brown sugar

2 teaspoons miso paste

1 tablespoon of truffle oil or olive oil (optional)

Mochi cake

6 tablespoons (melted) unsalted butter

2 large eggs

1/14 cup (250 g) sugar

1 teaspoon sea salt

13.5 oz (382 g) can unsweetened coconut milk

2 teaspoon vanilla extract or vanilla paste

1 2/3 cup (200 g) glutinous rice flour

1 teaspoon baking powder

Mix all nut ingredients (pecans, maple syrup, brown sugar, miso, oil) in a bowl. Cover a baking sheet with parchment paper or slightly oil, then roast the pecans in the oven preheated to 350° F (180 °C) for about 8 minutes. Set aside to cool.

For the cake, line a 9" diameter cake pan with parchment paper. In a bowl, mix the eggs, sugar, and salt. Add the coconut milk, vanilla, butter and blend until smooth. Add the rice flour and baking powder until smooth and thickened. Pour into pan and bake about 10-12 minutes in 350 ° F / 180° C. Spread the pecans evenly on top and bake for another 40 minutes. Remove from pan and allow to cool about an hour. You can also serve with a scoop of vanilla ice cream. Enjoy, everyone !

Comments

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