- 453.6 g (16 oz) glutinous rice flour, 1 package
- 15 g (2 tbsp) culinary grade matcha, sifted
- 201 g (1 cup) maple sugar; or 150 g (¾ cup) cane sugar
- A pinch of sea salt
- 67 g (⅓ cup) vegetable oil
- 478.5 g (2 cups) oat milk, or whole milk
- 3 eggs; beaten
- 1 g (¼ tsp) coconut oil, or coconut cooking spray (for baking pans)
Sift matcha into a small bowl and set aside.
Combine dry ingredients (glutinous rice flour, matcha, sugar, and sea salt) in a medium mixing bowl and stir gently with a whisk or fork.
Preheat the oven and grease two loaf pans with coconut oil or coconut cooking spray.
Add wet ingredients (vegetable oil, milk, and eggs) in the medium bowl of dry ingredients. Use an electric hand mixer on medium speed, combine all ingredients, scraping the edges of the bowl with a spatula. Mix and scrape for 10-15 minutes or until the batter is smooth.
Pour batter into either:
2 x loaf pans = bake for 50-60 minutes at 350 °F (180 °C)
2 x mini Bundt cake pans = bake for 25 minutes at 375 °F (190.5 °C)
Tap the pans to remove air bubbles from the batter before baking.
Bake until the crust is slightly golden; baking time may vary depending on type of pan and oven. Insert a toothpick at the center to see if the cake is done. If the batter sticks to the toothpick, bake for a few more minutes. If the toothpick comes out clean, then the cake is done.
Let mochi cakes cool for 10 to 15 minutes before turning-out of pans and cutting. Mochi cake is best served the same day. If you are not serving the cake immediately, let it cool completely for 5-6 hours, uncovered, directly on the cooling rack. Store them in a loosely covered container for up to 1-2 days.
If you would like to add an optional chocolate topping to the cake, use the following ingredients:
- 50 g (1/4 cup) dark chocolate
- 7 g (1.5 tsp) coconut oil
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. Here’s a great video tutorial for melting chocolate on YouTube. Drip or drizzle the melted chocolate on the cake before serving.
Louis and I switched to maple sugar for baking about a few years 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!
As an alternative, whole milk can also be substituted with plain almond milk. I would not recommend using coconut milk because it has more saturated fat than whole milk.
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.
Once the cake cools and stiffens, you can soften it again by heating it in the microwave for 10-15 seconds.
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.
Experiment with other baking pan options; be sure to adjust baking time accordingly.
A half batch batter = 708.5 g.
If you’d like to make a hojicha version, measure and sift 21.6 g (3 tbsp) of hojicha powder into the dry ingredients (in place of culinary matcha).
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 15 years ago—I don’t remember where or what, 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.
In 2014, I started making the Matcha Mochi Cake recipe from Tiny Urban Kitchen, and it became my favorite thing to bake. By studying this recipe, I gained more confidence with baking. I spent a few months adjusting the sugar level and of the original recipe. I believe matcha treats should be only slightly sweet—otherwise the sugar will overpower the delicate flavor of matcha.
Thank you and matcha cheers,