Ingredients
- 1 stick butter, softened
- 4 eggs
- One 12-ounce can evaporated milk
- One 13 1/2-ounce can coconut milk
- 1 1/2 teaspoons vanilla extract
- 3 cups glutinous rice flour, like Mochiko (available at Japanese markets)
- 2 cups sugar
- 2 teaspoons baking powder
- 1 tablespoon matcha powder
- 1 big handful of shredded coconut (I used a sweetened variety because I love that stuff—and this dessert, despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling
Instructions
1 _ Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.2 _ In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine.
3 _ In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
4 _ Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness.
5 _ Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan.
6 _ Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut. Allow to cool completely, then cut up into 24 small squares.
7 _ You may need to flour the sides of your knife to be able to cut though, especially right after the cake has cooled. Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.
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