Matcha Mochi Cake with Raspberries (gluten free)

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Sometimes we just need a little extra something to help us through the week. For me, it was this Matcha Mochi Cake with fresh Raspberries. This cake is chewy from the Mochiko (glutinous rice flour), earthy from the Matcha (Japanese green tea powder), tart from the fresh raspberries, and sweet from the white chocolate in the glaze. What’s there not to like?! This recipe is super easy to make, looks pretty, and whips up quickly!

Get yourself some fresh raspberries for this cake! Pile them on on-top and be generous with the filling. The raspberries bring such a lovely bust of flavour that you’ll be happy to have one in most bites. The cake batter itself isn’t sweet so it is really nicely balanced out by the sweet earthy flavours of the Matcha white chocolate glaze and the burst from the raspberries. This cake is definitely best eaten while fresh as you really can appreciate the unique texture from the Mochiko. I doubt it’ll be hard for you to eat this right away!

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My Essential Pantry Items

Japanese Matcha Green Tea

Silicone Loaf Pan

Mochiko Glutinous Rice Flour

Matcha Mochi Cake with Raspberries (gluten free)

Matcha Mochi Cake with fresh Raspberries. This cake is chewy from theMochiko (glutinous rice flour), earthy from the Matcha (Japanese green teapowder), tart from the fresh raspberries, and sweet from the white chocolate inthe glaze. What's there not to like?! This recipe is super easy to make, lookspretty, and whips up quickly!
Course Dessert, Snack
Cuisine Japanese
Servings 12

Ingredients
  

  • 64 grams unsalted butter melted
  • 400 grams Mochiko (glutinous rice flour)
  • 100 grams granulated sugar
  • 2 tsp baking powder
  • 354 ml evaporated milk
  • 398 ml coconut milk full fat
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 pint fresh raspberries use more if desired

Matcha White Chocolate Glaze

  • 130 grams white chocolate melting chips
  • 2.5 tsp matcha powder

Instructions
 

  • Preheat oven to 350°F with the fan (convection). Using a pastry brush or paper tower, grease your pan with the melted butter. Don't go more than 3/4s the way up. Make sure to get all the little grooves! Depending on the size of your pan, you may be able to make a few single serving sized mini cakes as well.
  • In a large mixing bowl, add flour, sugar, and baking powder. Whisk to combine.
  • In a separate large mixing bowl, whisk together eggs, most of the butter (leave a little to grease your pan), evaporated milk, coconut milk, and vanilla extract.
  • Add wet ingredients to dry and mix until combined and smooth.
  • Pour the batter into the cake pan and carefully tap the bottom of the pan on the table a few times to remove any air bubbles.
  • Add half your raspberries to the batter. Position them evenly and press them into the batter until full submerged.
  • Bake the cake until the top is nice and golden brown and the centre of the cake is set (not jiggly). A toothpick inserted into the centre should come out clean. About 55 minutes. Transfer to a cooling rack and let cool for about 15 minutes before carefully separating the edges of the cake from the pan with a knife.
  • Melt the white chocolate chips until you have the right runny consistency and add your Matcha powder. Mix until smooth, glossy, and beautiful!
  • Flip your cake out onto your serving plate. Decorate the cake by pouring your glaze over the top of the cake and piling the raspberries on-top. You may want to use a spoon for the glaze to make sure that you get nice drips down the sides.
  • Enjoy!
Keyword Baking, Dessert, Easy

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