Thursday, March 20, 2014

Chewy Matcha Mochi Cake

Can you imagine a chewy, soft and warm texture of a piece of cake? Very, very chewy. So chewy that you wonder whether your teeth are in Dreamland.

I actually got the recipe from another blog and just fell in love with the idea of using Mochiko to replace all purpose flour. Furthermore, having always been a fan of glutinous rice's chewiness, I just told myself "Eureka" when discovering this recipe.

I however have modified the recipe, to suit my own taste as well as people surrounding me; less sweet and less buttery than the original instructions. I have also added one step to make the mochi cake last longer. In a way, this mochi cake tastes quite similar to the Chinese Niangao (年糕). Easy, sweet and yummy!

I was in a rush that day, so I referred to cups instead of weighing the ingredients. This gives 12 matcha mochi cakes.

Alright, less talk. 

1 1/2 cups glutinous rice flour
1 tsp green tea matcha powder
1 tsp baking powder
1 pinch salt
1/4 cup vegetable oil
2 eggs
3/4 cup milk
knob of melted butter

1. In a bowl, sift in matcha powder, baking power, salt and the glutinous rice flour.
2. In a big bowl, mix vegetable oil with sugar. When the sugar is dissolved in the oil, add in the egg and milk.
3. Combine the dry ingredient in the liquid ingredient. Stir well. You may feel that the batter consistency is very thick. Do not worry, it is the thickness that makes it chewy.
4. Leave the batter in the fridge for at least 6 hours, but ideally leave it overnight. This step consist in "activating" the glutinous rice powder, making it last longer and taste chewier after several days. If you cook it right away, the cake will become hard after a day or two (from my own experience).
5. After letting it sit for a few hours or overnight, take it out from the fridge and stir again. You may need to add a bit of milk if it is too thick, but I highly don't recommend it.
6. Preheat the oven at 350°F.
7. Melt a knob of butter and spread it in the cupcake cups or sheets. This will help make it easier to remove from pan or cupcake sheet.
8. Bake for 20 to 25 minutes.
9. Let it sit for 1 hour. It is best consumed within 4 days of baking it.

Good luck and enjoy!

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