After discovering how to make mochi cake a few years ago from a friend, I've been slowing experimenting with the mochi cake base (which is so quick to whip up!), adding various ingredients, with positive results. So far I've made strawberry mochi cake, blueberry mochi cake, cherry mochi cake, pumpkin mochi cake. A while back, I thought about making a green tea mochi cake, as green tea is one of my favorite mochi flavors. I thought about what I would do for the filling: Add some red beans? Add a middle layer of red bean paste? My idea sat on the backburner for a while, until I saw the Food Librarian's matcha mochi bundt cakes. This gave me the push I needed to bake my green tea mochi cake.
I ended deciding to try making it with red beans. I had some sweetened little red beans (I got them in the canned food section of Ranch 99). I took my mochi cake base, added 1 and 1/2 tablespoons of matcha green tea powder to it, creating a beautiful green mochi base. Then I took some big spoonfuls of red beans and mixed it in. An hour later, my mochi cake was ready.
- 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
- 1 cup butter
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 1/2 tablespoons matcha green tea powder
- 1/2 can of sweetened small red beans (you can add more or less depending on your taste preference)
1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Mix in the matcha green tea powder.
6. Mix in the red beans. I had a 16 oz jar of them, and used approximately half the jar because I didn't want the red beans overwhelming the green tea flavor.
7. Pour mixture into a 9 x 13 pan.
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.