Matcha Mochi Cake (Recipe)
Hello, matcha lovers! We’re thrilled to share with you a recipe that combines the earthy, aromatic flavor of matcha with the delightful chewiness of mochi: Matcha Mochi Cake.
This dessert is perfect for anyone who enjoys the unique texture of mochi and the rich, complex taste of matcha. Whether you’re looking for a new treat to impress your friends or a delightful snack to enjoy with your afternoon tea, this Matcha Mochi Cake will not disappoint. Let’s dive into the recipe and discover how easy it is to make this delicious cake from scratch!
Ingredients
4 large eggs
2 tsp vanilla extract (8.67 grams)
2 cups whole milk (494 grams)
2 cups granulated sugar (211 grams)
1½ tbsp matcha powder (45 grams)
1 one-pound box Mochiko flour (454 grams)
2 tsp baking powder (10 grams)
½ tsp kosher salt (3 grams)
½ cup melted unsalted butter (115 grams)
1 can coconut milk, warmed (383 grams)
½ cup unsweetened shredded coconut (48 grams)
A few pinches flaky salt
Instructions
Mix Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, and whole milk until well combined.
Combine Dry Ingredients: In another large bowl, whisk together the granulated sugar and matcha powder until the matcha is fully incorporated. Then, add the Mochiko flour, baking powder, and kosher salt, whisking to combine thoroughly.
Combine Wet and Dry Mixtures: Pour the egg and milk mixture into the bowl with the dry ingredients. Stir with a wooden spoon or rubber spatula until everything is well combined and the batter is smooth.
Incorporate Butter and Coconut Milk: Add the melted butter and warm coconut milk to the batter, mixing until fully incorporated. The warmth of the coconut milk helps the butter blend smoothly into the batter.
Prepare the Pan: Brush a 9x13” baking pan generously with 1 tablespoon of melted butter. This ensures that your mochi cake will not stick to the pan and makes for easy removal later.
Pour and Prepare for Baking: Pour the batter into the prepared baking pan, ensuring it’s spread evenly. Tap the pan on the counter a few times to release any air bubbles trapped in the batter.
Top with Coconut and Flaky Salt: Evenly sprinkle the shredded coconut on top of the batter. Finish with a few pinches of flaky salt, which will add a delightful contrast to the sweetness of the cake.
Bake: Carefully transfer the pan to the middle rack of your oven, making sure not to disturb the batter or the coconut flakes. Bake at 350°F (175°C) until the mochi is set and golden brown on top, about 1 hour.
Cool and Slice: Once baked, set the pan on a wire rack to cool completely. This will take about 1-2 hours. Once cooled, use a plastic knife or an oiled knife to cut the mochi cake into 20-24 squares. The plastic or oiled knife helps to minimize sticking.
Serve or Store: Serve your Matcha Mochi Cake squares immediately, or store them in an airtight container at room temperature for up to three days. Enjoy these chewy, flavorful treats with a cup of tea or as a delightful dessert after a meal.
And there you have it—Matcha Mochi Cake that’s sure to satisfy your sweet tooth and your love for matcha. The combination of the soft, chewy mochi texture with the rich, earthy flavor of matcha and the added crunch of toasted coconut creates a unique and delicious dessert experience.
We hope you enjoy Matcha Mochi Cake as much as we do! Happy baking!