Matcha is a fine, powdered green tea, mostly used in Japanese tea ceremony, but also incorporated in pastries, desserts, drinks, and soba. Because of its potent substance, the taste is very grassy, thus an acquired taste for some people. I personally enjoy the bitterness, but one could add sugar to temper with the sweet level. Matcha itself has a rich supply of antioxidants, so it is definitely a popular ingredient pastry chefs are untilizing for an Asian flare, but also for its nutrition benefits.
This cake is slightly different because the recipe uses glutinous rice flour instead of all-purpose flour, which gives the texture a ‘mochi-mochi’ mouth feel. I also substituted water for milk, but you could definitely use evaporated or whole milk if you want a richer taste. This is not a heavy dessert like a cheesecake or an ice-cream parfait, which could be a blessing sometimes. It is great for a tea party with your friends, family gathering, or just for yourself with a cup of tea to enjoy.
Matcha Mochi Mini Cake
1 and 1/3 cup of glutinous rice flour
2 tbsp matcha powder
1/3 cup soft butter
1/3 cup of water
1/2 cup of sugar
1 beaten eggs
1. Preheat oven at 350 oF
2. Combine dry ingredients, then add in butter and mix well. Finally, blend in egg and then slowly add water until batter is moist, but not runny. Do not over mix.
3. I used mini tart pans for easy gifting, but you could use a mini bread pan as well.
4. Bake at 350 ° F for at least 20 minutes. Check the center of the cake; if still wet, bake for five more minutes.
4. Cool and consume!