I recall I baked this mochi cake last year at around the same time. One year later today, I think my baking skills have finally somewhat improved. Hence I am more comfortable taking pictures (some) of the end products.
I intended to bake this mochi cake for the Chinese New Year. I know it is a bit late for that now. I really like this cake because, well, I love mochi and anything with a chewy, gooey texture. I reduced the sugar to less than 1 cup and the sweetness is perfect to my liking. This mochi cake even tastes great when served at room temperature.