green tea mochi cake

11 Mar

I’ve been on a baking roll because I need to feel that I am accomplishing something right now.  I’ve been wanting to try this recipe but it makes a huge pan of mochi and I actually don’t like eating what I make.  I made these for my students for our last section and they seemed to enjoy it.  I think adding unsweetened coconut on the batter would work well.  Even better would be a plain mochi with macapuno filling.  Espresso flavored mochi would work well too.  I wonder if ube flavored mochi would taste good?

Green Tea Mochi Cake

Adapted from Gourmet via New Asian Cuisine

1 lb box of mochiko flour or 3 cups of sweet rice flour
2 1/4 cups of sugar
2 teaspoons of baking powder
2 tablespoons of matcha powder
1/4 teaspoon salt
1 14 oz can of coconut milk
1 12 oz can evaporated milk
5 large eggs
1 stick of butter melted and slightly cooled

Preheat oven at 350 degrees, grease a 9×13 pan.

Stir together rice flour, sugar, baking powder, matcha powder, and salt.

Mix together coconut milk, milk, eggs, and butter.

Combine wet and dry ingredients together.  Pour in the pan.  Don’t forget to tap the pan in the counter to get rid of air bubbles.

The recipe says bake for an hour and a half but mine were done in an hour.  So make sure to check after 50 minutes to avoid overcooking.  Then again our oven is from the turn of the century and tends to cook things quickly.  I ended up having to cut out all the edges because they were almost burnt.  With minor modifications such as adding more green tea powder and adding less sugar, this recipe turned out well and the mochi was tasty.

2 Responses to “green tea mochi cake”

  1. Jen May 5, 2014 at 12:44 am #

    Do you leave these at room temp or in the fridge?

    • Fritzie May 5, 2014 at 4:51 am #

      Hi Jen, yes, I leave them out at room temperature otherwise they will harden in the fridge. Enjoy!

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