Green Tea Mochi Cake with Red Beans
Green tea mochi cake is chewy and studded with sweet red beans. This is an easy recipe that you can make in one bowl.
After discovering how to make mochi cake a few years ago from a friend, I’ve been slowly experimenting with the mochi cake base which is so quick to whip up.
Now that I know how to make the base it’s fun to experiment by adding various ingredients. So far I’ve made:
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 back burner 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 decided to make 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 them in. An hour later, my mochi cake was ready.
Just like my other versions, this green tea mochi cake is so easy to make. You only need one bowl and the batter takes just a few minutes to make.
Ingredients
- Mochiko rice flour
- Softened butter
- Sugar
- Evaporated milk
- Eggs
- Baking powder
- Vanilla
- Matcha green tea powder
- Sweetened small red beans
How to Make It
In a large bowl, cream the butter and sugar. Mix in the evaporated milk.
Add the eggs, rice flour, baking powder, and vanilla and stir to combine. Mix in the matcha green tea powder.
Mix in the red beans and then pour the batter into a 9×13” baking dish.
Bake the mochi cake for approximately 1 hour at 350°F. Let the cake completely cool, allowing the mochi to set, before cutting and serving.
We liked this green tea mochi cake and I’ll definitely make it again. We actually enjoy the cake while it’s still a little warm, but it’s delicious at room temperature, too.
More Recipes to Try
Green Tea Mochi Cake with Red Beans
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 tsp baking powder
- 2 tsp vanilla
- 1 1/2 tbsp matcha green tea powder
- 1/2 can sweetened small red beans, you can add more or less depending on your taste preference
Instructions
- Preheat oven to 350°F.
- 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. 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.
- Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour. Let cake completely cool, allowing the mochi to set, before cutting and serving.
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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!
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.
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 =)
This looks great! I love the little cakes. Looks easy to make and delicious. – mary