Gulab Jamun Mochi

TUI Sweets · Recipe

Chewy butter mochi cake, soaked in saffron, cardamom and rose syrup. Gulab jamun energy, one pan.

• 350°F
• About 1 hour
• 13" x 9" pan

Ingredients

Cake

• 1 1/2 cupsevaporated milk (or whole milk, or part coconut milk)
• 1 canfull-fat coconut milk (13.5 oz)
• 12 tbspunsalted butter, melted (1.5 sticks)
• 2 cupsbrown sugar
• 3eggs
• 1 tbspvanilla extract (or to your heart's desire)
• 3 cupssweet rice flour (or one box of Blue Star)
• 2 tbspmilk powder
• 1/2 tspcardamom powder
• 1/2 tspground clove
• 1 tbspbaking powder
• Pinchsalt
• Optionalrose petals, for topping

Syrup

• 2 cupswater
• 2 cupssugar
• 1/2lemon, juiced
• Pinchsaffron
• 1/2 tspground cardamom
• 1/2 tspground clove
• 1 tbspdried roses (or rose water)

Method

1. Preheat the oven to 350°F. Melt the butter in a microwave-safe bowl. Add the brown sugar and mix to combine.
2. Add the eggs one at a time, whisking after each. Stir in the evaporated milk, coconut milk and vanilla.
3. In a separate bowl, combine the sweet rice flour, milk powder, cardamom, clove, baking powder and salt. Stir in the liquid mixture gradually until it's thoroughly combined. No lumps (although a lump or two won't hurt you).
4. Line a 13" x 9" pan with parchment paper and pour in the batter. Bake for about an hour, until a chopstick goes through the cake and comes out clean.
5. While the cake bakes, heat the water, sugar and aromatics on the stovetop until the water boils. Reduce the heat and let it simmer for a few minutes.
6. When the cake is out of the oven, let it rest for at least half an hour. Slice, pour the syrup over and top with rose petals. 🌹