MATCHA MOCHI CAKE
This matcha mochi cake is all at once savory and sweet. Earthy matcha adds nuttiness that balances with the sweet chewy sticky rice cake. Shredded coconut on top creates a crisp toasted coconut shell and holds little bits of flaky salt. From Alana Kysar's Aloha Kitchen, butter mochi cake could not be any easier to make with only about 5 minutes of active time!
Provided by Sarah Menanix
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush a 9x13 baking pan generously with 1 tablespoon melted butter.
- In a bowl, whisk together eggs, vanilla, and milk.
- In another large bowl, whisk together sugar and matcha until completely mixed. Whisk in mochiko, baking powder, and kosher salt. Pour the egg and milk mixture into the dry ingredients, stirring with a wooden spoon or rubber spatula until well combined.
- Add melted butter and coconut milk and mix fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to release any air bubbles.
- Evenly sprinkle the shredded coconut on top and sprinkle with a few pinches of flaky salt.
- Being careful not to jiggle the pan too much so the coconut stays on top, transfer to the middle rack of the oven and bake until mochi is set and golden brown on top, about 1 hour. Set the pan to cool completely on a wire rack before slicing into rectangles, about 1-2 hours. Cut into 20-24 squares using a plastic knife or oiled knife to minimize sticking. (4 columns by 5 or 6 rows works well!).
- Store up to 3 days in an airtight container at room temperature.
MATCHA GLAZE
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Dessert Sauce Milk/Cream Quick & Easy Wheat/Gluten-Free Soy Free Tree Nut Free Matcha
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
- Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- Pour the glaze over the cake and spread to cover evenly.
- Cut the cake into 8 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams
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