Green Tea Mochi Cakes

Green Tea Mochi Cakes
recipe adapted from My Buttery Fingers
-makes around 12 regular or 24 mini cupcakes

220g Thai glutinous rice flour (or mochiko)
5g matcha (green tea) powder
80g unsalted butter, melted
140g sugar
187g evaporated milk
2 eggs
1 teaspoon baking powder



1. Preheat the oven to 350F. Grease and flour a cupcake pan.
2. Sift the Thai glutinous rice flour, matcha and baking powder together.
3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk. Fold in the dry ingredients.
4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake (or 1/8 cup for the 24 minis).
*Throw on some sesame seeds or almond slices for some extra goodness
5. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.



I love mochi.. so NO DOUBT I LOVE THESE MOCHI CAKES too. I was.. drooling just from hearing the name. If you are into that soft, moist and slightly chewy texture, you should not miss out on this! To those fellow mochi lovers, look what I found recently: MOCHI DONUTS! I am definitely making these once I invest on a donut pan :p They look so adorable! Almost like the felt play food.



Back to these green tea mochi cupcakes -> YUM YUM YUM. I highly suggest eating these warm from the oven, the crust is slightly crunchy and the inside is just oh-so-moist. Do not line the cupcake pan or else you won't get the best part- the crust!

They are also great after a day or two. The crunch is definitely not there but they are more chewy. It's a totally new experience. Haha( : They are great no matter what.



Taste: 5 stars out of 5
Texture: 5 stars out of 5