- 1 pkg (16 oz) glutinous rice flour
- 2 tbs culinary grade matcha; sifted
- 1 cup maple sugar (or ¾ cup cane sugar)
- a pinch of sea salt
- ⅓ cup vegetable oil
- 2 cups whole milk (or Oatly oat milk)
- 3 eggs; beaten
- ¼ tsp coconut oil, or coconut cooking spray (for pans)
- 1.5 tsp (7.5 g) coconut Oil
- 50 g dark chocolate
Sift matcha into a small bowl. Set out two medium mixing bowls. Combine dry ingredients (glutinous rice flour, matcha, sugar, and sea salt) in one bowl and stir gently to mix. Use a flour sifter, slowly sift dry ingredients into the second mixing bowl.
Preheat oven to 350° F (180° C) and grease two loaf pans with coconut oil or coconut cooking spray.
Add wet ingredients (vegetable oil, milk, and beaten eggs) into bowl with sifted dry ingredients. Using an electric hand mixer on medium speed, combine all ingredients, scraping the edges of the bowl with a spatula. Mix, scrape and repeat for 10-15 minutes, or until batter is smooth. Divide batter evenly into two loaf pans.
Bake for 50-60 minutes or until crust is slightly golden. The time may vary depending on type of pan and oven. To check if cake is done, insert a toothpick at center and see if batter sticks to the toothpick. If the toothpick is clean, then the cake is ready.
Let cakes cool for 15-20 minutes before turning-out of pan and cutting. Matcha Mochi Cake is best served the same day. If you are not serving the cake immediately, let it cool completely for 2-3 hours, uncovered, directly on the cooling rack. Store the in an airtight glass container for up to 1 to 2 days.
Melt dark chocolate and coconut oil together in a heat-safe glass bowl, over a small saucepan, on low heat. A small amount of chocolate with a touch of coconut oil works. There is a great video tutorial for melting chocolate on YouTube. Drip or drizzle the melted chocolate on the cake before serving.
Sifting dry ingredients together may sound like extra effort, but it will produce a smoother batter, which equals a more-delicious mochi cake.
Louis and I switched to maple sugar for baking about a year ago as an experiment. Maple sugar is a natural sugar made from sap of the maple tree. It is an easier sugar for our bodies to break down, and it makes the mochi cake extra tasty—yay!
It is normal for the cake to fall a bit, like a soufflé, after they are out of the oven. This happens quickly, so get your camera ready if you would like to take some photos.
The cake can be cut into any size and shape you would like—just wait until the loaf is cool, otherwise the mochi will stick to the knife. I like cutting the cake in small bite-size cubes.
Once the cake cools and stiffens, you can soften it again by heating in microwave for 10-15 seconds.
Experiment with other pan options (bundt pan, square brownie pan, glass pan). Be sure to adjust baking time accordingly.
This recipe is inspired by Jennifer Che of Tiny Urban Kitchen. She also has a cupcake version of the Matcha Mochi Cake recipe.
Here is a list of ingredients and equipment I used for this recipe:
Matchæologist Midori™ Culinary Matcha
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Rösle Stainless Steel Fine Mesh Strainer (for sifting matcha)
Zenker Tin Plated Steel Loaf Pan (10-Inch x 4.4-Inch x 2.8-Inch)
Hamilton Beach Hand Mixer with Snap-On Case
I had matcha for the first time about 12 years ago—I don’t remember where or what exactly, but I do remember falling in love with the smell and delicate taste of matcha. I still feel the same way each time I open a tin of matcha.
A couple of years ago, I found the Matcha Mochi Cake recipe from Tiny Urban Kitchen and it became my favorite thing to bake. By studying this particular recipe, I gained confidence with baking. Now I enjoy testing out each matcha recipe until I get the results I’m happy with—especially, adjusting the sugar level. I believe matcha treats should be only slightly sweet—otherwise the sugar will overpower the exquisite flavor of matcha.
Compared to the Matcha Mochi Cake recipe that I posted a few years ago, I’ve made significant improvements to the recipe and the way I photograph the set-up.