Tuesday, November 24, 2009

Green Tea Mochi Cake with Red Beans

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 cakepumpkin 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.

Ingredients

  • 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)

Instructions

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.

 

7 Responses to “Green Tea Mochi Cake with Red Beans”

  1. 1

    food librarian — November 25, 2009 @ 3:24 pm

    This looks great! I love the little cakes. Looks easy to make and delicious. – mary

  2. 2

    Kirbie — November 30, 2009 @ 1:50 pm

    Thanks for giving me the push to make them! I’m going to try the red bean paste swirl you suggested on your mochi bundt post =)

  3. 3

    Annie Tian — March 17, 2010 @ 10:34 pm

    Thanks for the recipe! It turned out great when I used cupcake pans. I used regular non-fat milk because I didn’t have any evaporated milk and it was perfect.

  4. 4

    Kirbie — March 18, 2010 @ 9:18 am

    I’m planning on making a cupcake version soon. Glad to know that using non fat milk was successful. I hate having to buy evaporated milk!

  5. 5

    Green Tea Mochi Cake with Red Bean Swirl | Kirbie Cravings — October 15, 2010 @ 12:59 pm

    [...] making my green tea mochi cake with red beans, I thought about making a red bean paste swirl version, thanks to a suggestion made by the Food [...]

  6. 6

    do i get the same energy from drinking acai berry tea as i do from juice? — November 5, 2010 @ 4:20 pm

    [...] Green Tea Mochi Cake with Red Beans | Kirbie's Cravings [...]

  7. 7

    Matcha Green Tea Mochi « Instant Noodle Chef — February 13, 2011 @ 10:34 pm

    [...] is a basic recipe for mochi cakes, and you can make it in so many different [...]

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