Very simple and delicious matcha mochi cake made with Bloom’s Tea Cemi-Ceremonial matcha powder!🌿
SECRET TIP: You can use any Bloom’s Tea powders to experiment with the flavour of your mochi cake!
Ingredients
- 1/2 box (8oz/225g) Sweet Rice Flour
- 1 cups granulated sugar
- 0.5 teaspoon baking powder
- 2 large eggs (Room temperature)
- 1 cups milk (I am using Oat Milk)
- 1/2 can (200ml) coconut milk
- 85g butter softened
- 1 teaspoon vanilla extract
🌿Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
🌿In a large bowl mix together the sweet rice flour, sugar and baking powder.
🌿Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
🌿Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
🌿Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
Enjoy!