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.
GREEN TEA MOCHI
A tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. The presentation of the mochi itself is not very appealing, but it can be dressed up by wrapping pieces in a leaf (as described in the last step), or you can maybe dust potato starch around it. The edges can also be cut since they will be a harder crust.
Provided by Jay Horita
Categories Gelatin
Time 1h50m
Yield 32 pieces, 32 serving(s)
Number Of Ingredients 7
Steps:
- Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix.
- Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).
- Pour into a 9x13" greased pan.
- Cover tightly with foil and bake at 350F for 55 minutes.
- Cool with cover on for 15 minutes.
- Remove Foil and cool for several hours before cutting.
- Cut out outer hardened portion of the mochi, and then cut into 32 squares.
- Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
- Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).
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- Preheat the oven to 275°. Grease an 8-inch square glass pan. In a medium bowl, whisk together the rice flour, sugar, baking powder and matcha powder. In a separate bowl, whisk together the water, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the pan, cover tightly with foil and bake for 60-80 minutes, until the top is set. Remove the foil, let it cool and then recover with foil and let it sit at room temperature overnight.
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