Mochi Cake (No Butter Added!)

This quick and easy one-bowl cake is a sticky, slightly sweet treat that resembles butter mochi but uses oil instead of butter. It has a soft, chewy texture thanks to the glutinous rice flour, and it's perfect for when you're in the mood for a simple dessert. This cake is perfect for those who love the sticky, chewy texture of traditional mochi but want something easy to bake!

Ingredients:

- 120 g glutinous rice flour

- 60 g sugar

- 200 g milk

- 50 g oil (neutral oil like vegetable or canola works best)

- 2 eggs

- 4 g baking powder

Instructions:

1. Preheat the Oven:

- Preheat your oven to 180°C (350°F). 

- Line a small baking tin (about 6-inch square or similar) with parchment paper or lightly grease it to prevent sticking.

2. Mix Wet Ingredients:

- In a large mixing bowl, whisk together the eggs, sugar, milk, and oil. Mix until the sugar is dissolved and the mixture is smooth and well-combined.

3. Add Dry Ingredients:

- Sift the glutinous rice flour and baking powder into the wet ingredients. 

- Stir gently but thoroughly to form a smooth batter without lumps.

4. Pour the Batter:

- Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the cake bakes uniformly.

5. Bake:

- Place the cake pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top.

6. Cool:

- Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The cake will be sticky and elastic, so it’s important to allow it to cool fully before slicing.

Notes:

- Sweetness: This cake has a subtle sweetness, but if you prefer a sweeter cake, you can increase the sugar.

- Texture: The cake will be soft and sticky due to the glutinous rice flour. Make sure it’s completely cool before cutting to avoid it sticking to the knife.

- Flavor Variations: Add a teaspoon of vanilla extract, or a sprinkle of shredded coconut to the batter for an extra layer of flavor.