Buttery mochi cake with a hint of matcha green tea and coconut in every bite. This matcha butter mochi cake is delicious and perfect for sharing.
Happy Sunday!
I hope you’re enjoying your weekend so far. It’s another rainy weekend for us in the Bay Area, which means it’s the perfect time for any baking projects.
On a cold rainy day, I love having the oven on in the kitchen. I love hanging out in the kitchen basking in the warmth radiating from the oven and the aroma of the baked goods. It is sooo comforting on a gloomy day.
I will bake everything from loaves of quick bread, a dozen muffins, fruity pies to baked pastas. What are your favorite things to bake on a cold almost end of winter day?
Have you ever had butter mochi cakes before? They’re sooo good. Soft and chewy, flavorful, easy to make. What’s not to love?
So this time, I upgraded the butter mochi cake with matcha powder. These buttery mochi cakes have a hint of matcha green tea and coconut in every bite. It’s so delicious and perfect for sharing.
A batch of these mochi cakes go a long way. What makes these mochi cakes stand out is it’s soft and chewiness. The mochiko flour, which if you’ve never used before, is rice flour. It gives that chewiness that you find in mochi. And it’s honestly one of my favorites to bring to work to share with coworkers at the office.
I hope you’ll like these as much as I do.
Preheat the oven to 350F. Line a 9×13 inch baking pan with parchment paper and lightly grease the surface with olive oil. Set aside for now.
In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
In another mixing bowl, sift together the mochiko flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy. Pour the mochi batter into the prepared baking pan. Bake the mochi cake for 50 minutes to an hour.
Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready.
Wait until the cake has cooled to room temperature before slicing into 24 pieces.
Serve the matcha butter mochi cake warm or cold.
Enjoy!
- 1 stick unsalted butter, melted
- 2 teaspoons vanilla extract
- 1½ cups granulated sugar
- 4 large eggs, beatened
- 16 oz mochiko flour
- 2 tablespoons matcha powder
- 2 teaspoons baking powder
- 1 12-oz evaporated milk
- 1 16-oz coconut milk
- powdered sugar
- Preheat the oven to 350F. Line a 9x13 inch baking pan with parchment paper and lightly grease the surface with olive oil. Set aside for now.
- In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
- In another mixing bowl, sift together the mochiko flour, matcha powder, and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
- Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy. Pour the mochi batter into the prepared baking pan. Bake the mochi cake for 50 minutes to an hour.
- Remove the matcha butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the matcha butter mochi cake is ready.
- Wait until the cake has cooled to room temperature before slicing into 24 pieces. Dust the top of the matcha mochi cake with powdered sugar.
- Serve the matcha butter mochi cake warm or cold.
Can i leave out the evaporated Milk? To make it vegan?
You can try but I haven’t tested that out with this recipe. Let me know if it works
Do you have nutritional information for this?
I actually don’t. Sorry!
What size baking pan?
9×13 inch.