Matcha Mochi Cake
Mochi cake is a tender bouncy bite with a bit of chew and so perfect—a sweet bite any time of day. This version uses the complex earthy notes of matcha and the umami of miso—and let me say that all my test rounds were very popular! A riff on Hawaiian butter mochi—the batter comes together quickly and is topped with coconut, black sesame seeds and flaky sea salt for a bit of crunch.
Makes 24 squares
INGREDIENTS
Neutral oil, for greasing the pan
8 tablespoons salted butter (1 stick)
1 tablespoon white miso paste
4 large eggs
2 cups whole milk
2 teaspoons pure vanilla extract
One 1-pound box of mochiko sweet rice flour
2 teaspoons baking powder
2 cups sugar
2 tablespoons high-quality matcha powder (see note)
½ teaspoon kosher salt
One 13.5-ounce can of full-fat coconut cream, whisked until smooth
½ cup unsweetened shredded coconut
1 tablespoon black sesame seeds
Flaky sea salt
METHOD
Preheat oven to 350F. Lightly grease a 9x13 baking pan with oil, then arrange a parchment paper sling in the baking pan, with the overhangs along the long side. Set the pan aside.
In a small saucepan, melt butter over medium low heat until melted. Add miso and whisk until smooth and miso is incorporated (it will look a bit split, don’t worry). Set aside.
To a bowl, add eggs, milk and vanilla and whisk until combined.
To a large bowl, add mochiko, baking powder, sugar, matcha and salt and whisk until combined.
Pour egg mixture into the dry mixture and use a wooden spoon to mix until well combined. Then add butter mixture and coconut milk and mix to combine (you may want to switch back to a whisk here)—the batter will be quite thin. Pour into the prepared baking pan, then sprinkle coconut flakes in an even layer atop, followed by black sesame seeds and a pinch of flaky sea salt.
Cover with foil and bake for 30 minutes, then remove foil and continue to bake for 30 to 40 minutes until the center is set and the top is golden brown and an inserted toothpick comes out clean. Set on a cooling rack to cool completely, then use an oiled knife to cut into squares and serve.
Note: For a brighter green color and more pure taste use ceremonial grade or other high-quality matcha.