Over Thanksgiving, I had baked some pumpkin mochi cake for BF’s parents. BF’s mom really liked it and so for Christmas, I decided to bake her some green tea mochi cake.
I thought of using my Nordic Ware Daisy Cake Pan* so that the tops of the cake pieces would have a pretty flower pattern. For some reason, the crust stuck to the pan and so the flower pattern was ruined. While I’m a nordic ware pan fanatic, this pan has been hit and miss for me. I made sure to properly oil and flour the pan but the mochi cake didn’t come out of the pan easily. I’ve had moderate success with this pan. Sometimes the baked goods slide off, sometimes they stick.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Matcha Mochi Cake
- 16 oz Mochiko rice flour or can substitute for any brand of glutinous rice flour
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 2 tbsp matcha green tea powder
- 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 a 9 x 13 pan. Bake for approximately 1 hour at 350°F.
- Let cake completely cool, allowing the mochi to set, before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.