Matcha Mochi Cake

Matcha Mochi Cake

Over the holiday break, I received the most interesting e-mail from a friend.

Dear Jen:

I have a serious proposition for you.

[Our friend] gave me a taste of your green tea mochi that you made for his birthday. It was SOOOOO good!

If you would be willing to make me a batch, I’ll pay you for it.

Please consider!

What a proposition! I don’t think I’ve ever had anyone offer to pay me for my baked goods! Usually I’m happy enough if people enjoy my cooking.

In any event, this green tea mocha is easy to make and definitely a crowd pleaser. The friend for whom I made it? He ate an entire loaf in one morning.

Yeah, it’s that good.
Matcha Mochi Cake
Matcha powder is the key ingredient in this recipe. Matcha is finely milled shade-grown dried tea leaves.  During the last few weeks before harvest, tea plants are covered and protected from the sun. This act causes the tea leaves to grow more slowly, become darker, and produce much more amino acids, which results in a sweeter tasting tea. The best buds are picked, dried, and crumbled up.Matcha Mochi Cake
These crumbled leaves can then be milled into a fine powder. Drinking matcha involves adding hot water to this fine, bright green powder and drinking it whole.
Matcha Mochi Cake
Matcha boasts even more health benefits than normal green tea because you are drinking the entire tea leave whole instead of just steeping the leaf and extracting certain flavors from it.  Matcha is packed full of anti-oxidants, having a more concentrated boost than pomegranates, blueberries, and spinach.

Because of the involved process required to make matcha, matcha costs a lot more than other green teas. A tiny little can of the stuff from Japan can cost you close to $20.
Matcha Mochi Cake
I think it’s worth spending the money on good matcha, because the quality of the flavor influences the flavor of your dessert so directly.

Enjoy!

Matcha Mochi Cake
1 lb glutinous rice flour
2 T matcha powder
1/3 cup vegetable oil
2 cups milk
2 cups sugar
3 eggs, beaten

 Combine all ingredients and mix until well combined. Add to 2 well greased loaf pans (or 1 bundt pan) and bake at 350 ° F for at least one hour depending on the pan.  Cake is done when an inserted toothpick comes out cleanly.

Let cool completely before trying to removing from the pan! Otherwise it will get stuck and you will be very, very sorry.

Note: this dish was made for the Gojee (Virtual) Potluck.
Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.

Giveaway is still going on! The odds are pretty good right now. I am giving away three personally autographed copies of Nina Simonds’ new book Simple Asian Meals. Enter the giveaway here.

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Comments

  1. jentinyurbankitchen says

    Hi Alvina,

    My current batch of matcha I
    got at Ranch 99 in California, but I am guessing that larger markets
    like Super 88 would have it too (Maeda-en brand, pretty universal). One
    of my readers told me she gets them in bulk at H-Mart for a pretty good
    price. I’m not sure of the quality of the bulk one though. Maybe try
    Ebisuya Japanese market in Medford? There’s also a small Japanese market
    at Porter Square called Miso Market – they might have it too, though I haven’t actually
    looked.

  2. jentinyurbankitchen says

    Hi Stella,

    My current batch of matcha I got at Ranch 99 in California, but I am
    guessing that larger markets like Super 88 would have it too (Maeda-en
    brand, pretty universal). One of my readers told me she gets them in
    bulk at H-Mart for a pretty good price. I’m not sure of the quality of
    the bulk one though. Maybe try Ebisuya Japanese market in Medford?
    There’s also a small Japanese market at Porter Square called Miso Market
    – they might have it too, though I haven’t actually looked.

  3. Stephanie says

    I love these things!  They’re SO easy to make, easier than the traditional New Year’s cake.  I’ve done a sesame version, rose, red bean matcha, or just plain red bean.  I’ve wanted to do just matcha, but I didn’t know the proper amount, so I just stayed on the conservative side.  Well, now I know :)

  4. Tina says

    Mmm! These are baking as we speak. I added some homemade red bean paste and replaced the milk with coconut milk…hope it turns out good!

  5. Fruling16 says

    Thanks! I only asked because some other baked goods call for whole milk and I never buy whole! Looking forward to making this as soon as I get my hands on matcha. :)

  6. Ar says

    After putting half in a pan, I realized there was no way I was waiting for 2 pans to bake, so I made the other half into crepes, for immediate consumption. BEST. CREPES. EVAH. Didn’t wait for them to cool, didn’t regret it at all. ;-> Perfect with red bean paste, and with chocolate ice cream. Thanks for the recipe!

  7. says

    Yum, that looks fantastic! I have kept it sealed in a plastic container (like tupperware or something like that) for up to a week. It may dry out slightly, but other than that it keeps pretty well. I personally love toasting it just a bit before eating. You can also microwave quickly to soften it if it gets hard. I’ve never tried refrigerating it. I think it would get really hard!

  8. Chickykid says

    I have tried this recipe many times and love it. The only problem I’m having is that there are a lot of holes in the mochi. BIG holes. It’s almost as if I let in too much air. Do you know what I’m doing wrong? Is it the way I’m putting the batter in the pan?

  9. Ellen says

    Hi Jen, I enjoyed this recipe very much. Tried it w/coconut milk and it was just a tad too sweet. I’m baking it again w/regular (cow’s) milk and also subtracting a couple of T of sugar to see what happens. I’d also suggest sifting the matcha powder) through a tea strainer to get rid of lumps–before mixing in the wet ingredients. Thanks!

  10. says

    Hi Ellen – thanks for the tip about sifting the matcha. I always got those unsightly lumps that almost looked like mold, lol. Hope your next batch turns out well! :)

    Jen

  11. Jas says

    Hi Jen,
    Just a quick question! Do you have and recommendations on what brand of rice flour to use? Or where I can purchase some?
    Thanks!

  12. says

    Hi Jas,
    I’ve used Mochiko and the green colored bag (from Southeast Asia) and they both work fine. You can find these in most Asian grocery stores. I think certain normal supermarkets *might* sell Mochiko. Make sure you buy “sweet” rice flour, not normal rice flour.
    Best of luck!
    Jen

  13. says

    HI Mo,
    I’ve never tried substituting. I would think that if you added only 1 can of evaporated milk you might have to make up for the liquid loss by possibly adding a cup of water? I’m not sure.
    Jen

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