Matcha Mochi Cake with Whipped Honey Cream
This delightfully chewy Japanese-inspired matcha mochi cake features a tender, bouncy texture and earthy green tea flavor, topped with silky whipped honey cream. A stunning spring dessert that's surprisingly simple to make and guaranteed to impress.
Ingredients
- 400g glutinous rice flour (mochiko)
- 200g granulated sugar
- 2 tablespoons matcha green tea powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 400ml coconut milk (one 400ml can)
- 240ml whole milk
- 3 large eggs
- 60g unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream
- 3 tablespoons honey
- Matcha powder for dusting
Instructions
Preheat your oven to 175°C (350°F). Grease a 23cm (9-inch) square baking pan and line with parchment paper.
In a large bowl, whisk together the glutinous rice flour, sugar, matcha powder, baking powder, and salt until well combined and no lumps remain.
In a separate bowl, whisk together the coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, pourable batter.
Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles.
Bake for 45-50 minutes until the top is set and springs back slightly when touched. The edges should be lightly golden.
Allow the cake to cool completely in the pan for at least 1 hour before removing.
To make the honey cream, pour the heavy cream into a chilled bowl and whip with an electric mixer until soft peaks form, about 3-4 minutes.
Drizzle in the honey and continue whipping until medium-stiff peaks form, about 1 minute more.
Cut the cooled mochi cake into 9 squares, top each piece with a generous dollop of honey cream, and dust lightly with matcha powder before serving.
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