Korean Food, Baking, DIY's & So Much More!

Rainbow Mochi Cake

Today I’m sharing these soft, tender and springy rice cakes that come together with 4 different natural, food based colors to create a rainbow mochi.  Anyone close to me will tell you that I’ll pretty much eat anything but somehow, when it comes to artificial colors, I just can’t.  It feels beyond unnautral to consume such neon colors when such organic beauty can be found int nature.  If you’ve been following me for awhile, you know that I have a particular penchant for beets, as demonstrated in my naturally colored donut video.  That vivid flush gets me every time.  Of course, naturally based dyes aren’t always like that.  They’re not as scream-in-your-face-intense.  Rather, they’re often a softer, more subtler approach.  I actually find them to be more beautiful.  I like the thought of each part of my cake being entirely edible in that I know exactly what’s in it versus say, e120 that’s derived from a scale insect.  Seriously.  Even still, I’d probably ingest insects before a chemical that I can’t even pronounce.

As promised, here are a few natural food color sources.

  • Red/Pink Options: Currants/Cranberries, Pomegranates, Cherries, Raspberries, Beets, Hibiscus Flowers/Tea, Red Wine
  • Purple: Blueberries, Blackberries, Acai, Grape Juice
  • Blue: Purple Cabbage {boil until it simmers, drain and add 1/2-1 tb of baking soda}.
  • Green: Kale/Spinach, Spirulina, Matcha.
  • Orange/Yellow: Carrots, Turmeric Powder, Saffron
Rainbow Mochi Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 mini 4" pans
Ingredients
  • 1½ c sweet or glutinous rice flour
  • 1 c sugar
  • 1 ts baking powder
  • Pinch of salt
  • 1 c room temperature coconut milk
  • 1 ts pure vanilla
  • ¼ c coconut oil
  • 2 room temperature eggs
  • 1 tb pure beet juice
  • 1 tb pure blueberry juice
  • ½ ts turmeric powder
  • ½ ts spirulina powder
Instructions
  1. In a bowl, whisk together the sweet rice flour, sugar, baking powder and salt.
  2. Add in the coconut milk, vanilla, coconut oil and eggs. Mix very well.
  3. Divide the batter 4 ways.
  4. To each bowl, add in the juices and powders, respectively.
  5. Layer into 1 8" springform pan or 2 4" pans and bake at 375. My 2 4" pans took 45 minutes. The 8" pan will take about 1 hour and 15-30 minutes.

 

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June 2017 Favorites

Here is Ms. Nala wearing her Amber Crown raw Baltic amber collar.  Since we got her, I have been searching high and low for a safer alternative to flea collars.  I’m happy to report that this one is 100% organic and odor free.  It’s even safe to use around nursing mothers, children or those with allergies.  It works by releasing naturally repelling terpenes while generating static electricity to prevent insects from clinging to her fur.

My friends know that I find astrology very interesting and recently, I’ve been reading about targeting essential oils {which I’m obsessed with} for specific astrological signs and discovered that Vetiver EO is really grounding and calming, which is especially good for Virgo’s that are predisposed to stress and anxiety.  A little goes a long way and I’ve been using just 2-3 drops in my diffuser on my most hectic days and have found that it really relaxes me more than lavender.

My gluten-free friend recently shared her coconut flour with me and it got me hooked!

I’ve been slowly but surely testing some of my favorite recipes with it and it’s been a tricky but rewarding process.  It’s a super absorbent flour so a 1:1 ratio doesn’t apply here but some of my successes outshine some of the not so great ones.  Let me know if you’d like me to create any video recipes with it.

The last one to round out the month is another item for Nala.  I got her this pink donut pillow on a whim and she loves it!  I figured she’d tear it up but she loves cuddling with it and I can’t help but smile when I see her doing it.

 

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