Description
This Matcha Mochi Cake is a delightful Japanese-inspired dessert with a chewy, bouncy texture and the earthy, slightly sweet flavor of matcha green tea. Made with glutinous rice flour, it’s naturally gluten-free and pairs wonderfully with a cup of green tea or as a unique treat for gatherings.
Ingredients
Scale
- Dry Ingredients:
- 1 ½ cups glutinous rice flour (sweet rice flour)
- ¾ cup granulated sugar
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- Wet Ingredients:
- 1 cup coconut milk (unsweetened)
- ½ cup whole milk (or plant-based alternative)
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Optional Topping:
- Powdered sugar for dusting
- Whipped cream or sweet red bean paste (anko)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the glutinous rice flour, sugar, matcha powder, and baking powder until evenly combined. - Prepare Wet Ingredients:
In a separate bowl, whisk the coconut milk, whole milk, egg, melted butter, and vanilla extract until smooth. - Combine Ingredients:
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir until the batter is smooth and lump-free. - Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 40–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the cake to cool in the pan for at least 30 minutes. Once cooled, remove from the pan and dust with powdered sugar or serve with your choice of topping.
Notes
- For a more intense matcha flavor, you can increase the matcha powder by ½ teaspoon.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Ensure you use glutinous rice flour, not regular rice flour, for the chewy mochi texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 15g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Matcha Mochi Cake, Gluten-Free Dessert, Japanese Dessert, Easy Mochi Recipe