Best Raspberry Mochi Butter Cake With Matcha Glaze Recipes

Strawberry Matcha Mochi Butter Cake Recipe by Tasty image

Provided by Tikeyah Whittle

Time 2h10m

Yield 8 servings

Number Of Ingredients 14

unsalted butter, for greasing
1 box sweet rice flour
2 ½ cups granulated sugar
2 tablespoons matcha powder
1 tablespoon baking powder
¼ teaspoon kosher salt
1 can unsweetened full fat coconut milk
1 can evaporated milk
5 large eggs, room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1 package freeze-dried strawberry
2 cups powdered sugar
3 tablespoons milk, of choice

Steps:

Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
Pour the glaze over the cake and spread to cover evenly.
Cut the cake into 8 pieces and serve.
Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams

Butter Mochi image

Provided by Genevieve Ko

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 11

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

Steps:

Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.