Green Tea Mochi Cake with Red Bean Swirl
After 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 Librarian.
I had some red bean paste, which I bought from Ranch 99. Red bean paste comes in both a can form and also in plastic packages. Here’s a picture of red bean paste I took when making my traditional green tea mochi.
I was a bit worried about how to swirl the red bean paste into the mochi mixture. The mochi cake mixture is on the liquidy side and the red bean paste is much thicker. I tried the best I could. Trying to thin the paste a little and spread it out of the batter, and swirling it with a butter knife. It came out to be a decent swirl. I think I like this taste better than the mochi with red beans. The red beans were a bit too sweet for me. The paste is more subtle.
(Instructions with pictures can be found on my mochi cake with red beans post)
Green Tea Mochi Cake with Red Bean Swirl
Ingredients
- 16 oz Mochiko rice flour, or can substitute for any brand of glutinous rice flour
- 1 cup butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 1 1/2 tbsp matcha green tea powder
- 1 can or package red bean paste
Instructions
- Preheat oven to 350°F. Grease a 9 x 13 inch pan. Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Mix in the matcha green tea powder. Pour mixture into prepared pan.
- Scoop can of red bean paste into bowl and stir to thin paste. Put paste on top of mochi mixture. Try to spread out evenly on top of the mochi mixture, then swirl with a knife several times.
- Bake for approximately 1 hour. Let cake completely cool, allowing the mochi to set, before cutting and serving.
Hi Ann,
Thanks for coming to visit my site. I’m sorry about the recipe error. I have corrected it on my blog https://www.kirbiecravings.com/2010/08/matcha-macarons.html
Basically, where it says cocoa powder, it should be the matcha powder. I hope you continue to visit my blog.
Hi,
So my boyfriend really liked the concept of your Matcha Macaroons on Xanga and wanted me to make them; however, your instructions don’t tell you when OR how much matcha powder to add to the ingredient mix. Could you please help a girl out?
https://www.ireallylikefood.com/732108351/matcha-macarons/?=itemrelated
I’m so happy to hear that you enjoyed the cake! I love hearing from people about enjoying a recipe that I was able to provide them with. If you really like the matcha flavor, you should go ahead and add a little more and it should still come out well.
thank you – this was DELICIOUS!!! i had been scouring the internet trying to find a green tea mochi cake! i think i might increase the matcha green tea powder to 2 Tbsp since i like the flavor a tad stronger (could be the brand i was using too). thank you again – i can’t wait to make this again!
This looks wonderful! I’m just wondering if you only put the red bean paste on top because it looks like the paste baked in the middle. Does the red bean layer sink? Thank you!
In step 2 of the instructions you first put it on top but then you swirl it into the batter
This recipe tastes fine without the red beans. It just ends up being green tea mochi. Store it at room temp! Not in the fridge. When you refrigerate it, the mochi cake will lose it’s chewiness. I hope you enjoy the recipe!
i just found your site and am looking forward to trying this recipe this weekend! i LOVE matcha green tea and mochi. i’m not a huge fan of red bean though, do you think it would taste ok without it? and how do you store this – refrigerated or room temp? i plan to make it the night before an event. thanks so much!
I hope you like it!
Wow, haven’t had a dessert like this before. Love all the ingredients in these and will be testing them out next week.
Thanks!
I agree!
I love matcha too. Matcha and red bean are a great combination!