Butter Matcha Mochi Cake 牛油抹茶麻薯蛋糕
This Butter Matcha Mochi Cake is chewy, sticky and delicious with tropical flavour! It’s the easiest butter cake that I came across when I was surfing for beautiful picture on Pinterest. Just stir and bake. The original recipe is from Hawaiian butter mochi cake but you can make any flavour by adding cocoa or matcha powder and I added coconut flakes on top. The main ingredients are glutinous rice flour, fresh milk and coconut milk. This gluten free cake texture is entirely different from the traditional butter cake because of the glutinous rice flour (sticky flour) used. It is crusty on the outside but you can feel the soft bouncy texture after baked. Another surprise about the cake was it tasted like kueh lapis (steamed layer cake). You can keep the cake inside the fridge to chill for at least 5 days and reheat it in the toaster oven whenever you want (I kept the cake at room temperature for a day, then inside the fridge due to the hot weather). The cake texture will still stay chewy and soft but the top will lose its crispiness. If you like you like mochi cake you may like to give this a try.
Butter Matcha Mochi Cake ~ crusty on the outside but you can feel the soft bouncy texture after baked
Butter Matcha Mochi Cake
- 250 g glutinous rice flour
- 1.5 tbsp matcha powder (sifted) optional
- 1 tsp baking powder
- 110 g caster sugar
- 2 large eggs
- 240 ml fresh milk
- 200 ml coconut milk
- 1 tsp vanilla extract
- 60 g salted butter melted
- fresh coconut flakes optional
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Line brownie pan with baking paper and set aside. Preheat oven to 180 degrees C.
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In a bowl, combine glutinous rice flour, matcha powder, baking powder and sugar together and mix well, set aside.
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Combine eggs, milk, coconut milk and vanilla extract, stir well. Then add melted butter and mix thoroughly well to combine.
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Pour the dry mixture into the wet mixture (step 2 to step 3). Mix well with a hand whisk till mixture is smooth and runny.
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Pour batter into prepared pan. Then scatter some coconut flakes on top.
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Bake in preheated oven (middle rack) for about 45 minutes or until the crust is formed at the sides of the cake. Test the cake with a skewer inserted comes out clean. Cover the cake loosely with aluminum foil after about 30 minutes of baking, so the coconut flakes will not getting brown too quickly.
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Cool cake in pan. Then cut cake with an oiled knife.
- Do not add too much coconut flakes on top of batter before baking. This is due to heavy coconut flakes will sink to the bottom. Take out cake pan from the oven after about 10 minutes of baking when the top is semi-set. Then sprinkle more coconut flakes on top and continue baking.
- Do get a crusty bite on the cake, do not cover with aluminum foil if you didn’t top with coconut flakes.
- 250克 糯米粉
- 1.5汤匙 抹茶粉 （过筛），可不放
- 1茶匙 泡打粉 （发粉）
- 110克 细砂糖
- 2个 大鸡蛋
- 240毫升 牛奶
- 200毫升 椰浆
- 1茶匙 香草香精
- 60克 融化牛油 （含盐）
- 椰子屑
- 布朗尼盘铺上油纸，备用。预热烤箱摄氏180度。
- 将糯米粉，抹茶粉，砂糖及泡打粉放入碗中混合匀，备用。
- 将鸡蛋，牛奶，椰浆和香精搅匀，然后加入融化牛油充分的搅拌均匀。
- 把干料倒入湿料中（步骤2到步骤3），搅拌至顺滑至流水状态即可。
- 然后倒入布朗尼盘，撒上适量椰子屑在面糊上即可。
- 放进预热烤箱烤（中层）约45分钟左右至蛋糕边缘程序焦黄即可（或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了）。以免椰子屑过于太焦约30分钟左右盖上一张锡纸。
- 让蛋糕在烤盘内待凉。取出用切片享用（刀要抹上少许油比较好切）。
- 先不要放太多椰子屑在面糊上，因为过重的话椰子屑会沉底。我是等蛋糕烤了约10分钟左右表层稍微定形才取出蛋糕，再撒上多一定椰子屑在蛋糕上，然后放入烤箱继续烘烤。
- 假如没铺上椰子屑锡纸就免了，这样才能吃到酥脆的表层。
- 我的蛋糕放在温室一个晚上，因为天气炎热就收进冰箱冷藏 （可保存5天）。想吃的时候就放进小烤箱加热。虽然表层不脆了，但蛋糕还是软Q。值得一试喔！
Source: https://www.anncoojournal.com/butter-matcha-mochi-cake/
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