Japanese Matcha Mochi Cakes
Japanese Matcha Mochi Cakes
Ingredients
For the Mochi Cakes
- 1 cup glutinous rice flour
- 3/4 cup granulated sugar
- 2 tablespoons matcha powder, sifted
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Dusting
- 1/4 cup cornstarch, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the glutinous rice flour, granulated sugar, and sifted matcha powder until well combined.
⏱️ 3 min
- 3
In a separate bowl, whisk together the milk, melted butter, and vanilla extract.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Ensure there are no lumps.
⏱️ 3 min
- 5
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 6
Bake for 20-25 minutes, or until the mochi cake is set and a toothpick inserted into the center comes out clean. The top should be slightly golden.
⏱️ 25 min•🌡️ 350
- 7
Let the mochi cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
⏱️ 10 min
- 8
Once cooled, dust a clean surface generously with cornstarch. Cut the mochi cake into bite-sized squares or desired shapes.
⏱️ 5 min
- 9
Gently toss the mochi pieces in the cornstarch to prevent sticking. Serve immediately or store in an airtight container at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Matcha Mochi Cakes
Ingredients
For the Mochi Cakes
- 1 cup glutinous rice flour
- 3/4 cup granulated sugar
- 2 tablespoons matcha powder, sifted
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Dusting
- 1/4 cup cornstarch, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 8x8 inch baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the glutinous rice flour, granulated sugar, and sifted matcha powder until well combined.
⏱️ 3 min - 3
In a separate bowl, whisk together the milk, melted butter, and vanilla extract.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Ensure there are no lumps.
⏱️ 3 min - 5
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 6
Bake for 20-25 minutes, or until the mochi cake is set and a toothpick inserted into the center comes out clean. The top should be slightly golden.
⏱️ 25 min•🌡️ 350 - 7
Let the mochi cake cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
⏱️ 10 min - 8
Once cooled, dust a clean surface generously with cornstarch. Cut the mochi cake into bite-sized squares or desired shapes.
⏱️ 5 min - 9
Gently toss the mochi pieces in the cornstarch to prevent sticking. Serve immediately or store in an airtight container at room temperature.
⏱️ 2 min