Beef liver fry is a fantastic and tasty addition to hot rice. Beef Liver Fry, a spicy and savory dish, is appealing. The meal is distinctive, with grilled beef pieces baked in a spicy masala combination. Beef liver is high in protein and other elements that the body requires. For the average person, beef livers are quite cost-effective. Here is a thorough recipe that may be simply done at home. Beef Fry
Anonymous
kochi, kerala, india
4/18/2024
I like the result quite a bit but I did make some modifications. I made it pandan flavored by blending the coconut milk and melted coconut oil in my vitamix with 4 pandan leaves until fully pulverized and no specks remain. Then I realized I could just dump all the ingredients in the vitamix and it became a very easy cake from there! I did reduce sugar to 230g and still found it quite sweet for my taste. I didn't add any extra spices because I really wanted the pandan flavor to come through and it did beautifully - tasted like I was in SE Asia. I topped with sesame seeds and loved the crunch. I baked it for a bit longer because it wasn't cracking but it felt springy after about 30 minutes so not sure, but I do think extra time helped get a crunchier edge which I like to contrast the chewy middle.
Katy Ionis
Seattle, WA
4/19/2022
Has anyone used extracts instead of powder for flavoring? I have pandan extract I would like to include but worry it will throw off the results if I don’t use powder format
AlixG
Berkeley, California
2/20/2022
I absolutely loved this! Very easy to put together and the mochi flavor and texture is right on. I used malted milk powder and then a combo of cinnamon and cardamom. It was scrumptious and I bet it will be even better the second day.
Angie F
Cincinnati, OH
12/28/2021
Very interesting cake. I'd never had it, but thought it would be something different. It certainly is that. I took it to a picnic with friends. One friend couldn't taste anything-- she's been traveling and I hope doesn't have covid. I made it with chocolate and cinnamon. I told my friends that it was supposed to have a very unusual texture, and it did seem a big like a thick chocolate jello in the center. I think I could get used to it. If I try again, I will make a butter Mochi. I liked that it wasn't terribly sweet. I did go a bit light on the sugar.
rare1alaska4531
Alaska
8/7/2021
This was revelatory. Made a batch for a friend's birthday, and I fell in love with it myself. Made with 1 cup of sugar in the batter, plus matcha and cardamom (which was barely discernible), full-fat coconut milk, and butter. It was fiddly, but I baked the batch in 12 small scalloped brioche molds (and put the leftovers in a ramekin and a 4" springform cake pan), which probably got the flavor closer to the original recipe's 1.5 cups of sugar with all that crust surface area. Topped half with coconut and half with sesame seeds, which were the clear winner in terms of flavor and texture. Took 40 minutes or so in the little tins, and they popped out perfectly and easily. And they were gorgeous. Can't wait to try with other flavor combinations. These stored well for me for nearly a week, but it was a real challenge not to eat them in one sitting.
Anonymous
Brooklyn, NY
7/14/2021
A tip for those who said the crunch on the muffin size ones is lost after 1 day. I put them in the toaster oven. The crunch comes back.
eviechan
Toronto,ON
4/18/2021
This did not work put well for me. I followed the dairy-free version and didn’t alter anything. Added three tbsp of rice flour and 1tsp of cardamom. The thing got TOTALLY stuck to the bottom of my prepared metal 9” pan. I had to cut it up to get it out. I also didn’t love the texture. Mine seemed not particularly light/fluffy, but more dense and chewy, in a weird way. I also couldn’t taste the cardamom at all so I’d add more next time. Except I’ll go back to other cake recipes next time. (The six-year old birthday girl loved it because “coconut is my FAVOURITE”).
rookaren
See AlsoWHAT IS MOCHI? - Little MoonsThunder Bay, ON, CA
2/12/2021
Delicious! Used 2/3 c cream, 1 c milk for the half-and-half, no flavorings other than vanilla, no coconut or sesame (just plain) top, baked in 9x13 buttered/sugared glass baking dish, covered with foik for first 30 min, uncovered for last, and took it out as the edges caramelized deeply. Yummy! I’ve made it with coconut milk in the past, and am happy to have a dairy alternative. :). Yummy!
dorothy.crabtree6036
Boston
2/7/2021
I *love* this cake and have made it many times. The last one I made I left the oven on a timer and I think it may have stayed in for 5 to 10 minutes extra with the oven off....and it came out with the *most* wonderful, extra thick crust! So, that's my top tip if you love the crust.I also attempted to make it coffee flavoured by simmering the coconut milk with ground coffee, it tasted strong but didn't really come through that much in the cake.....I think a coffee flavoured one would be really good though
loudhalgren
1/20/2021
I made this. To add to the chorus of positive reviews, this was excellent and very simple to execute. I used matcha/cardamom and a mini loaf pan (8 mini loaves) and got plenty of that lovely crunch - don't know if I'd even want to do it as a round or square cake! The inner texture is unlike anything I've tried and is such a delight.
mel.weismann9569
Montana
1/18/2021
Oh my! What a wonderful and unique dessert. I used cocoa powder, coconut milk, and cinnamon and then put shredded coconut on top. It didn’t rise as much as it shows in the picture but that was okay—gave more crunchy to go with the spongy. Everyone loved it. I did take others’ suggestions and used only 1 cup of sugar. That was plenty. I will try it with matcha and cardamom next.
loriltx
Houston
7/11/2020
Loved these! you do need to like "chewy" but I thought these were unusual and delicious. I made with butter and coconut milk, and all rice flour. I made cupcakes and using a 1/4 cup scoop, had 12 cupcakes and 5 scoops left over, which I used for a mini loaf cake. I baked the cupcakes for 45 minutes and they got close to being scorched. 60 minutes for the loaf, as it was hard to know when it was done. If I made a loaf again I'd line the pan with parchment so I could lift it out. I really liked the contrast between the edge and centers, so will focus on cupcakes.
cknyc
New York City
6/13/2020
We did half vanilla coconut/half chocolate and loved both lots - I had never baked with mochi flour before, so this was a really fun discovery. Though we baked all of it in muffin tins and *highly* enjoyed all the crunchy texture, as other cooks have noted, that wonderful crunch fades by the very next day. I'm still trying to decide whether the extra work of oiling [we used cooking spray btw]/sugaring the tins + cleaning them all out afterwards, if that was worth the delightful muffin texture (if the texture lasted longer than one night, I'd say definitely). Next time I might try the ease of the brownie pan, if only to test how much I actually miss the muffin tin crunch :) PS - has anyone tried freezing these? I know the crunch would be gone, but does anything else happen texture wise?
jooksing
MN
5/31/2020
OMG, this is pro at the mot interesting cake I’ve ever made. I love almost anything mochi but never thought I could actually make it. Now I know I can. Two things in the recipe I would change (though my husband said to leave it be, it is already perfect). I think I would only use 1 cup of sugar. It’s really too sweet and I LOVE sweets. I didn’t have any plain matcha powder so I just emptied out two matcha tea bags and voila, it was perfect. Not too strong and not too weak. I also used half black sesame seeds and half regular. Made it pretty with the green inside. I think I will definitely go to all the trouble to make the cupcake sized version next time because if you like chewy sticky sweets, this would be the best way to achieve that in every piece. As for me, I have a feeling the cake will not last 5 days in my kitchen. Unless someone hides it I’ll be enjoying every single bite.
ingridfrank521721
Metrowest BOSTON
5/25/2020
