Matcha Mochi Cake

Drats, I missed my weekly Sunday post.. won’t happen again, I promise! I’ve been on a bit of a baking spree lately, and have been especially interested in Japanese pastries – they all seem so quaint and pretty. A few that I tried came out well, but were very, very time consuming. So, imagine my delight when I found this latest recipe by Jen from Tiny Urban Kitchen that included only 2-3 steps! Presenting.. matcha mochi cake!

Matcha Mochi Cake
Crunchy on the outside, soft and chewy on the inside.. this recipe is so simple yet so delicious. I barely made any modifications to Jen’s original recipe save for halving it and slightly reducing the sugar. Give it a try!

Makes 1 loafs or 1 muffin pans worth

16 oz glutinous rice flour
2 tbsp matcha tea powder
4 tbsp vegetable oil
2 cups milk (I used 2%)
300 g sugar (I don’t like to put too much sugar; 370-400 may be better for most folks!)
3 eggs, beaten

Step 1: Beat the eggs, then add the oil, and milk.

Step 2: Sift in the glutinous rice flour along with the matcha tea powder and sugar, and mix all ingredients until combined.

Step 3: Pour into a well-greased loaf pan, and bake at 350 F. If you’re pouring into 1 bread loaf pans, it will take approximately 1 hr; for a muffin pan, it will take ~30 min, depending on your oven. Wait for it to cool down before attempting to take it out of the pan.

Best eaten soon after cooling!

Matcha Mochi Cake Recipe

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