Last Updated on December 16, 2020 by Chef Mireille
This Malaysian inspired cake is made with glutinous rice flour. Glutinous rice flour cannot simply be substituted with regular rice flour. They have two totally different consistencies that will effect the end product. Look for glutinous rice flour in your local Asian market or a popular brand that is sold in gourmet supermarkets like Whole Foods is Mochiko.
This bookmarked recipe from here encompasses a few current food trends that have become popular the last few years. Matcha is finely ground specialty green tea powder that has been popular in Asia for many years to include in desserts. This is what is used to make the Green Tea ice cream you may enjoy at your local Chinese or Japanese restaurant. Although it has more caffeine than regular green tea, it also has 10 times the antioxidant power. Chia seed is another popular addition to sweets and smoothies. It is a seed from Mexico that adds protein and fiber. With these two small additions to this cake, we’ve added protein, fiber and a wagon load of anti oxidant power to this sweet treat!
Matcha Chia Mochi Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 1 cake
- 1 cup glutinous rice flour
- 1 teaspoon ground chia seed
- 1 teaspoon Matcha tea powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Preheat oven to 350 F. Spray a square baking dish well with non stick spray.
Combine all dry ingredients in a large bowl. In a medium bowl, whisk the eggs with all of the other wet ingredients.
Add wet ingredients to dry ingredient and mix well.
Transfer to prepared baking dish and bake for 35 minutes.
Leave to cool in pan for 15 minutes before removing from pan.
This is a lovely treat with a cup of tea.
I love the texture of this cake, not as jelly like as Nian Gao, this one is much easier to serve and slice.
Matcha Chia Mochi Cake
- Preheat oven to 350 F. Spray a square baking dish well with non stick spray.
- Combine all dry ingredients in a large bowl. In a medium bowl, whisk the eggs with all of the other wet ingredients.
- Add wet ingredients to dry ingredient and mix well.
- Transfer to prepared baking dish and bake for 35 minutes.
- Leave to cool in pan for 15 minutes before removing from pan.
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that looks lovely Mirelle
What an interesting mochi cake Mir. Looks amazing,
rice cake soo yummy and healthy…………
I like all the ingredients you have used. Must have tasted amazing all put together.
Love that texture of the cake! How interesting!
Interesting texture to the cake, Mir.
Glutinous rice flour has given a unique texture to the cake.Looks delicious.
This cake looks yummy and healthy! And your cake’s texture looks so good! I will surely try this recipe. Thanks for sharing!