Matcha and Coconut Mochi Cake
To embark on this chewy cake journey, you need to first assure yourself that you are okay with a green baked good, and then affirm that you are on board with a cake texture unlike any cake you've had before. Dense and gummy in a good way—the kind of cake you can really sink your teeth into and entirely without "crumb"—this is a block of coconut-y, green tea goodness.
To embark on this chewy cake journey, you need to first assure yourself that you are okay with a green baked good, and then affirm that you are on board with a cake texture unlike any cake you've had before. Dense and gummy in a good way—the kind of cake you can really sink your teeth into and entirely without "crumb"—this is a block of coconut-y, green tea goodness.
- 4 eggs
- 2 cups sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 3 cups glutinous rice flour like mochiko (available at japanese markets)
- 1 tablespoon matcha powder
- 1/2 cup butter (1 stick) softened
- 1 12-ounce can evaporated milk
- 1 13 1/2-ounce can coconut milk
- 1 handful shredded coconut (i used a sweetened variety becau despite the 2 cups of sugar, is not innately that sweet — but yo
- Carbohydrate 16.0798583253968 g
- Cholesterol 135.079166660039 mg
- Fat 48.9064816652086 g
- Fiber 0 g
- Protein 11.2969316611824 g
- Saturated Fat 30.9417883324254 g
- Serving Size 1 1 Serving (531g)
- Sodium 56481.683660239 mg
- Sugar 16.0798583253968 g
- Trans Fat 3.37039899992545 g
- Calories 547 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.
- Add the dry mixture to the wet, and mix until you have a thick batter.
- Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly). The edges should be browned slightly and peeling away from the pan.
- Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang).
- Top with shredded coconut.
- Allow to cool completely, then cut into 24 small squares. You may need to flour the knife to cut easily.
- Mochi cake freezes well! Store it in an airtight container with layers separated by parchment paper.
A Traveler's Delight: Matcha and Coconut Mochi Cake
The aroma of coconut and matcha filled the air, a fragrant reminder of my recent trip to Japan. It wasn't the bustling city streets or serene temples that inspired this recipe; it was the unexpected discovery of a tiny bakery tucked away in a quiet neighborhood. I remember the bright green slice of mochi cake, dense and chewy, with a delightful sweetness that balanced the subtle earthiness of matcha. That taste, that unique texture, stayed with me long after I left the country. It became more than just a memory; it was a challenge. I wanted to recreate that magical experience in my own kitchen.
This isn't your average cake. Forget light and fluffy; this mochi cake is all about dense, satisfying texture. The glutinous rice flour gives it that signature chewiness, a delightful contrast to the creamy coconut milk and the vibrant, slightly bitter matcha. The process is surprisingly straightforward, but each step holds importance in achieving that perfect balance of flavors and textures. I found myself experimenting with different types of coconut milk—full-fat for richness, and I even tried a touch of coconut cream for extra indulgence. The addition of sweetened shredded coconut on top isn't just decoration; it adds another layer of flavour and texture, perfectly complementing the cake's subtle sweetness.
The beauty of this recipe is its adaptability. You can adjust the sweetness to your liking. While I found the two cups of sugar to be perfect, if you prefer a less sweet cake, feel free to reduce it slightly. Similarly, the amount of matcha powder can be adjusted to suit your taste. More matcha will result in a more intense, slightly bitter flavor, while less will create a milder, more subdued taste. I've even experimented with adding other ingredients, like toasted sesame seeds or even a hint of ginger for an unexpected twist. Each variation yields a delightful surprise, highlighting the versatility of this simple yet extraordinary cake.
More than just a recipe, this mochi cake represents a journey – a journey of culinary exploration, a journey of adapting tastes from my travels and a journey of sharing the culinary delights I’ve discovered with the world. The vibrant green colour is a beautiful conversation starter. It’s a cake that sparks curiosity, ignites discussions and most importantly, leaves a lasting impression on everyone who tastes it. And that, I think, is the true measure of a successful recipe.
Beyond its deliciousness, this mochi cake is remarkably versatile. It's perfect for afternoon tea, a special occasion dessert, or a simple yet elegant treat to share with friends. The cake also stores well, so you can bake a batch ahead of time and enjoy it over several days. It's a recipe that perfectly marries the unexpected with the comforting, creating a dessert that is as unique as it is delicious. And that's a testament to the joy of culinary exploration and the enduring power of memories captured in a bite.
I encourage you to embark on this culinary adventure. Don't be afraid to experiment, to tweak the recipe to your own taste preferences. The process of creating something delicious and sharing it with others is what truly makes baking such a rewarding experience. Whether you're a seasoned baker or just starting out, this Matcha and Coconut Mochi cake is a recipe that is sure to impress and delight, offering a taste of travel and a touch of magic in every bite.
So, gather your ingredients, preheat your oven, and let the aroma of coconut and matcha transport you to a world of culinary delight. This isn't just a cake; it's an experience.
