Strawberry Matcha Mochi Butter Cake
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It’s topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- 2
Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- 3
In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- 4
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.
- 5
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.
- 6
Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- 7
Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- 8
Pour the glaze over the cake and spread to cover evenly.
- 9
Cut the cake into 8 pieces and serve.
- 10
Enjoy!
Recipe from tasty.co
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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