Me and my obsession for green tea and anything mochi. This is 2 of my absolute favorite things in the world. It’s not your usual looking mochi ball with red bean paste inside, this is a much easier recipe and its more of a mochi cake. If you search for “mochi cake” online it will probably bring you to the popular Hawaiian “Butter Mochi Cake,” although I have never tried this I am sure it tastes delicious. This is a great pairing with glass of hot green tea, but keep in mind that it might keep you up at night.
- Preheat oven to 350 degrees F. Prepare a 4 X 8 loaf pan with parchment paper. See notes
- Mix all the dry ingredients. Put the Mochiko flour, sugar, and Matcha powder in a bowl and mix well.
- Add the egg, coconut milk, pure vanilla extract and butter and mix until well incorporated.
- Pour into the pan and bake for 35 minutes. Till a toothpick inserted comes out clean.
- Allow for the cake to cool completely before cutting into squares.
- If you really like the taste of green tea then you can dust a bit on top of the icing sugar.
- Mochiko is a sweet rice flour made from short grain glutinous rice.
- I use a loaf pan for this recipe since it makes a small portion about 10 squares. It is also best eaten the day you make it. Although it can keep for 3 days in an air tight container, the top will lose its crispiness. You can double the recipe and then use a 8 X 8 pan.