This Butter Matcha Mochi Cake is chewy, sticky and delicious with tropical flavour! It is crusty on the outside but you can feel the soft bouncy texture after baked. Another surprise about the cake was it tasted like kueh lapis (steamed layer cake).
Author Ann Low
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Course Cakes, Dessert
Cuisine Asian, Hawaiian
Servings 1brownie pan
Allergen Gluten Free
250gglutinous rice flour
1.5tbspmatcha powder (sifted) - optional
60gsalted butter - melted
fresh coconut flakes - optional
Line brownie pan with baking paper and set aside. Preheat oven to 180 degrees C.
In a bowl, combine glutinous rice flour, matcha powder, baking powder and sugar together and mix well, set aside.
Combine eggs, milk, coconut milk and vanilla extract, stir well. Then add melted butter and mix thoroughly well to combine.
Pour the dry mixture into the wet mixture (step 2 to step 3). Mix well with a hand whisk till mixture is smooth and runny.
Pour batter into prepared pan. Then scatter some coconut flakes on top.
Bake in preheated oven (middle rack) for about 45 minutes or until the crust is formed at the sides of the cake. Test the cake with a skewer inserted comes out clean. Cover the cake loosely with aluminum foil after about 30 minutes of baking, so the coconut flakes will not getting brown too quickly.
Cool cake in pan. Then cut cake with an oiled knife.
Do not add too much coconut flakes on top of batter before baking. This is due to heavy coconut flakes will sink to the bottom. Take out cake pan from the oven after about 10 minutes of baking when the top is semi-set. Then sprinkle more coconut flakes on top of cake and continue baking.
Do get a crusty bite on the cake, do not cover with aluminum foil if you didn't top with coconut flakes.