This is a very similar recipe to a honey cake my people make, with buckwheat honey and sugar boiled before being stirred into wheat flour; older recipes use fresh yeast, in which case the yeast is bloomed in warm water and added to the batter after it's cooled somewhat. It's baked, not steamed, but the texture looks similar. I do not like the texture of mochi, as you know, but your cake looks like a good combo of squishy and regular sponge texture, so I'd be willing to try it . . . thanks for posting 🙂
