Description
This chewy Matcha Mochi Cake offers an irresistible fusion of earthy matcha green tea and Hawaiian butter mochi, all wrapped in a gooey, soft texture. Topped with toasted coconut, it delivers a delightful contrast of flavor and a subtle crunch, making each bite uniquely satisfying and perfect for dessert, snacking, or sharing at gatherings.
Ingredients
Scale
Wet Ingredients
- 4 large eggs
- 2 tsp pure vanilla extract
- 2 cups whole milk
- ½ cup unsalted butter, melted (plus 1 tbsp for greasing)
- 1 (13.5 oz) can full-fat coconut milk
Dry Ingredients
- 2 cups granulated sugar
- 1½ tbsp matcha powder, sifted
- 1 (1 lb) box sweet rice flour (mochiko)
- 2 tsp baking powder
- ½ tsp kosher salt
Topping
- ½ cup unsweetened shredded coconut
- Pinch of flaky salt (optional, for topping)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with 1 tablespoon melted butter, ensuring all corners are coated to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, vanilla extract, and milk until the mixture is smooth and well-blended.
- Prepare Sugar and Matcha: In a large mixing bowl, combine the granulated sugar and sifted matcha powder. Whisk thoroughly to eliminate any lumps, ensuring an even distribution of tea flavor.
- Add Dry Ingredients: To the sugar and matcha mixture, add the sweet rice flour, baking powder, and kosher salt. Whisk again just until combined, forming a pale green, powdery mix.
- Combine Wet and Dry Mixtures: Pour the egg mixture into the bowl with the dry ingredients. Stir with a spatula or whisk until no streaks remain and the batter is smooth.
- Add Butter and Coconut Milk: Mix in the melted butter and full-fat coconut milk, stirring until the batter is fully incorporated, glossy, and free of lumps.
- Fill the Pan: Pour the batter into the prepared baking pan. Tap the pan gently on the counter a few times to release any trapped air bubbles.
- Add Toppings: Evenly sprinkle the shredded coconut and a pinch of flaky salt (if using) over the top of the batter.
- Bake: Place the pan in the oven and bake for 1 hour, or until the top is set, lightly golden, and a toothpick inserted comes out mostly clean.
- Cool and Slice: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, slice into bars and serve.
Notes
- For the best texture, use mochiko sweet rice flour, not regular rice flour.
- The cake is naturally gluten-free due to the sweet rice flour.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- You can lightly toast the coconut topping under the broiler for extra crunch and color, but watch closely to avoid burning.
- Customize by adding white chocolate chips or chopped nuts before baking for additional texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian-Japanese Fusion
Nutrition
- Serving Size: 1 bar (approx. 1/24 cake)
- Calories: 180
- Sugar: 13g
- Sodium: 81mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 28mg