Matcha Mochi Cake
The sweet grassy nuttiness of matcha tea is the star of the show in this delightfully chewy mochi cake from Mostly Matcha author Jenny Zhou. Bake it into decorative molds or loaf pans and then cut it up into easy-to-eat bite-size pieces. The vibrant green color makes this a perfect festive treat to serve during the holidays.
Equipment
- 2 Loaf pans or Mini Bundt Cake pans
- 1 Hand mixer with beater attachment or stand mixer, with paddle attachment
- 1 Large Mixing Bowl
- 1 Small bowl
- 1 Spatula
- 1 Sifter
- 1 Fork or Toothpick
- 1 Food scale
- 1 Pastry brush
Ingredients
- 454 g (16 oz) Glutinous rice flour
- 20 g (10 tsp) Culinary Matcha sifted
- 200 g (1 cup) Maple sugar or 150 g (3/4 cup) cane sugar
- Pinch Sea Salt
- 65 g (1/3 cup) vegetable oil plus 4-6 g (1 - 1.5 tsp) to grease the pans with
- 478.5 g (2 cups) oat milk or whole milk
- 3 eggs beaten
Instructions
- Combine dry ingredients (glutinous rice flour, matcha, sugar, and salt) in the bowl of a stand mixer, or a large mixing bowl, and stir together.
- Add wet ingredients (vegetable oil, milk, and eggs) to dry ingredients.
- Set a running timer, stir all ingredients on low speed for 1 – 2 minutes. Stop the mixer and scrape the edges and bottom of the bowl with a spatula; increase speed to medium and continue mixing. Repeat (mix and scrape) for 12 minutes total, or until the batter is velvety smooth.
- Let the finished batter rest in the bowl for 30 minutes, uncovered at room temperature, before baking. In the meantime, preheat the oven according to the pan you would like to use (listed below).
- Tap pans on the counter to remove air bubbles in the batter; which will result in a smoother texture in the finished cake.
- Bake until the crust is slightly golden; baking time may vary depending on type of pan, oven, and flavor ingredients (see “Notes” section for more on this).
- Check the cake 2 – 4 minutes before the set-time, by inserting a toothpick into the center of the cake. If the toothpick is clean, then the cake is done. If the batter sticks to the toothpick, bake for an additional 2 – 5 minutes.
- Let mochi cake cool for 15 – 20 minutes before removing from the pan. Then place the cake on a cooling rack to continue to cool for another 20 minutes before cutting. The mochi loaves can be cut into any size and shape to your preference. I like to cut them into cubes.
Notes
Made with glutinous rice flour, mochi cake is a popular Asian dessert with a crunchy outside, and a soft and chewy inside. I started making (plain) mochi cake with a recipe from my mom about 12 years ago. When I discovered the Matcha Mochi Cake recipe by Jennifer Che of Tiny Urban Kitchen in 2014, it became one of my favorite things to bake.
This recipe can be baked with either loaf pans, or mini bundt pans. The easier (and original) version is using the loaf pans, but these will require a longer baking time. See “Notes” section for more information on other baking pans options.
Loaf Pans
| Dimensions L x W x H | 10 in x 4.4 in x 2.8 in (25.4 cm x 11.18 cm x 7.11 cm) |
| Oven Temperature | 350 °F (180 °C) |
| Baking Time | 50 – 60 minutes |
| Batter Amount | 670 g per pan; divide evenly—batter height should be ~ 1.25 in (3.18 cm). Use a food scale to help with this step. |
| Grease Amount | 4 g (1 tsp) vegetable oil, or baking spray containing flour; divide oil amount between both pans. Use a pastry brush. |
Mini Bundt Pans
| Dimensions L x W x H | 14.88 in x 8.88 in x 1.75 in (37.80 cm x 22.56 cm x 4.45 cm) |
| Oven Temperature | 375 °F (190.5 °C) |
| Baking Time | 20 – 25 minutes |
| Batter Amount | 670 g per pan; fill mold to below 0.5 in (1.27 cm) from the rim; ~ 70% capacity |
| Grease Amount | 6 g (1.5 tsp) vegetable oil, butter, or baking spray containing flour. See the Nordic Ware product page for more information on how to use their bundtlette pan. Use a pastry brush. |