Although I’ve been eating way too much over the Thanksgiving holiday, there’s always have room for dessert! On this lazy Sunday I decided to try a recipe a friend shared with me for matcha mochi cake. The main ingredients I had to pick up at a Japanese market were glutinous rice flour and matcha powder. The rest are things most kitchens have at hand like vegetable oil, sugar, milk and eggs.
This is probably the easiest thing to make next to baking cookies from a tube. You add all the ingredients together and mix well, then just put into a baking dish of your choice. I decided to use a muffin tin because I don’t have enough flat pans, so mine look completely different from the Tiny Urban Kitchen’s, which is where the recipe is from. But that’s what’s fun about cooking, right? Freedom to improvise. Since I used half the required amount of sugar in these, I added some powdered sugar on top for some extra sweetness and of course, for Instagram.
The mochi is best eaten warm and with a cup of your favorite tea.