Try this Matcha and Coconut Mochi Cake recipe
- 4 eggs
- 2 cups sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 stick butter softened
- one 12-ounce can evaporated milk
- one 13 1/2-ounce can coconut milk
- 3 cups glutinous rice flour like mochiko (available at japanese markets)
- 1 tablespoon matcha powder
- 1 big handful of shredded coconut (i used a sweetened va despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling
- Carbohydrate 16.0797083253968 g
- Cholesterol 134.541666660039 mg
- Fat 48.7037066652086 g
- Fiber 0 g
- Protein 11.2948066611824 g
- Saturated Fat 30.8133683324254 g
- Serving Size 1 1 Serving (530g)
- Sodium 56161.018660239 mg
- Sugar 16.0797083253968 g
- Trans Fat 3.35620399992544 g
- Calories 545 calories
Step-by-step
- Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
- In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine.
- In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
- Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness.
- Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan.
- Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut. Allow to cool completely, then cut up into 24 small squares. You may need to flour the sides of your knife to be able to cut though, especially right after the cake has cooled.
- Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.
Baking with glutinous rice flour requires managing distinct textural shifts, specifically moving from a fluid, pancake-like batter into a dense, chewy finished product that demands precise cooling protocols before slicing. While the oven operates at a steady 350 degrees Fahrenheit for sixty to seventy minutes, careful attention must be paid to the parchment paper overhang so the delicate edges release cleanly without tearing the baked structure.
Balancing the rich profile of coconut milk and softened butter requires sharp, astringent beverage pairings that cut through dense fats. Pouring a steaming cup of unsweetened genmaicha or robust black coffee provides necessary bitterness against the sweetness of the sugar and evaporated milk. Because the starch creates a remarkably sticky crumb, lightly dusting a sharp chef's knife with dry flour prevents dragging while portioning the dessert into twenty-four distinct squares.
Adjusting this formulation for dairy sensitivities involves straightforward ingredient swaps without altering the fundamental baking chemistry. Substitute canned full-fat coconut milk for the evaporated milk at a direct one-to-one volumetric ratio, though this substitution will subtly increase the total fat content and enrich the coconut flavor profile even further.
