Glutinous Rice Matcha Cake
This Gluten-Free Glutinous Rice Matcha Cake is light, fluffy, and has a soft green tea flavor. Perfect to serve at any time of the day!
Ingredients
- 4 egg yolks - use large egg
- 60 g fresh milk
- 8 g matcha powder
- 45 g corn oil
- 75 g glutinous rice flour
- 4 egg whites
- 75 g caster sugar
Instructions
- In a bowl, mix egg yolks, milk, matcha powder (sieve) and oil together, stir well with a hand whisk.
- Sieve in glutinous flour and stir mixture till smooth, set aside.
- Whisk egg whites till frothy, gradually add in the sugar in batches and beat to stiff peak forms.
- Add ⅓ of the egg whites into the egg mixture, fold well with a hand whisk or rubber spatula. Then pour the egg mixture back to the remaining egg whites and gently fold well till combined.
- Pour the matcha batter into muffin pan lined with cupcake liners, then scatter some chocolate chips on top. Gently drop pan on table top twice to knock out air bubbles.
- Bake in preheated oven at 145 degrees C for about 40 minutes in the center rack of the oven.
- Remove pan from the oven after baked and immediately drop pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool in pan.
Notes
Please keep in mind that all oven temperatures and baking time varies
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