Matcha Mochi Cake
Have your tea for dessert with this Matcha Mochi Cake. Made with glutinous sweet rice flour, this naturally gluten-free cake is full of surprises. It’s chewy, crunchy, gooey, and most importantly, oishii (delicious in Japanese)!
- ¼ cup coconut oil, melted
- 1½ cups sugar
- 1 14-ounce can unsweetened coconut milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 cups plus 2 tablespoons glutinous sweet rice flour
- 1 tablespoon matcha power
- 1 teaspoon baking powder
- Preheat oven to 350 degrees and grease an 8-by-8-inch square baking pan. Whisk together coconut oil and sugar. Heat coconut milk over the stovetop, whisking until fully combined. Remove from heat and add to sugar mixture. Mix in eggs, vanilla, and salt.
- In a separate bowl, whisk together glutinous sweet rice flour, matcha powder and baking powder. Pour flour mixture into wet ingredients and stir to combine.
- Scrape batter into the pan and bake for 50 to 60 minutes, until the top begins to crack and the cake bounces back when you press it gently. Let the cake cool in the pan on a wire rack for 10 minutes before inverting, removing the pan and letting it cool completely. Then cut into squares and serve.