Friday, March 5, 2010


Matcha Mochi Cakes

2nd April 2010 Edit: New flavour variations added below - so now it's Matcha or Black Sesame or Chocolate Mochi Cakes! Enjoy :)

Hi everyone! It's been almost a month since the last post, but I won't go on talking about how busy I was (read: IB) but instead, I'm going to talk about these lovely Matcha Mochi Cakes I made yesterday...because baking is the most interesting aspect of my life :)

It was just another library day when I was inspired to bake these cakes. My friends A., P. and I were going to the library the other day, and he wanted to get some food so we went to a bakery nearby. Upon seeing a tray of little cakes labelled 'Green Tea Mochi Cake', it rang a bell in my head - I remembered that I had seen a recipe before for mochi cake! I had a bite of the cake - it had a slightly chewy texture that I loved and immediately proclaimed that I had to recreate the cake. And here it is!

Please don't be intimated with the name - it almost seems oxymoronic, as mochi is usually chewy whilst cakes are meant to be fluffy in texture - but it really is the texture of the cake that makes it unique. These cakes really combines the best of both Western and Asian dessert worlds - baked in a cupcake pan, it resembles a normal cupcake on the outside.

When you bite through, you first break through a layer of fine cake crumbs on the outside, and then your teeth gets to sink into the soft, chewy centre that greatly resembles a Japanese mochi. The red beans dotted within also adds a bit of contrast, lending a mellow sweetness to the cake that blends really well with the matcha. P. also added that the cake's subtle smell of glutinous flour reminded him of traditional Chinese nian gao (the orange rice cakes eaten during CNY).

I'm not going to lie, this cake shot straight up to my favourites list upon my first bite; not to boast but I think this version is better than the one from the bakery! I'm hooked and I cannot wait for next week after my French orals where I will bake these again, since mum has alot of glutinous flour left over from making homemade radish cake and nian gao for CNY.

I'm already thinking of different flavour combinations as this recipe is versatile and easy to make...currently I have black sesame, and maybe a coffee-chocolate chip one too! Y. also gives other variations on her post - thank you for such an awesome recipe!

Matcha Mochi Cakes
Adapted from Lemonpi
Printable Version

Makes around 12 cupcake-sized mini cakes

220g mochiko [I also used Thai glutinous rice flour as Y. suggests]
5g matcha powder
85g unsalted butter, melted
155g caster sugar
187g evaporated milk
2 eggs
1 teaspoon baking powder
Cooked red beans (possibly canned, see below) (optional)

1. Preheat the oven to 175C. Grease and flour a cupcake pan.
2. Sift the mochiko, matcha and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk. Fold in the dry ingredients. (Note: I tried to fold the ingredients in, but it just wouldn't mix so I just used the mixer to get everything together)
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake. If using red beans, gently dot them on, using around 1 tsp per cake. No need to push them down, they will sink themselves.
5. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.

If served warm from the oven, the cakes also have a slightly crunchy crust and taste even better!

Black Sesame Variation: Omit matcha powder and red beans from above recipe. Add in 30g Black sesame paste in with the evaporated milk, and 1-2tbsp ground black sesame seeds in with the dry ingredients. Sprinkle with toasted black and white sesame seeds before baking.

Chocolate Variation: Omit matcha powder and red beans from above recipe. Use 200g mochiko, and add in 25g cocoa powder. Fold in/sprinkle on cacao nibs or mini chocolate chips if desired.

Red beans

I used these canned red beans, which are cooked beforehand so they are slightly 'saucy' straight from the can. To use in these cakes, gently rinse them in a sieve and let them drip dry. Pat them dry with a paper towel, and toss with around 1/2-1 tsp of the glutinous flour (this prevents them from sinking straight to the bottom and sticking to the pan) If you don't like red beans, I think mini chocolate chips will also be a good pairing with the matcha.

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