DAILY DOSES OF SUGAR: Matcha Coconut Mochi Cake

Baked myself a yummy treat on NYE because I am officially a quarter of a century too old to go countdown. Thank you Fatty for making it at 11:56pm to ring in 2016 together!

May twenty sixteen continue to bring happiness, good health, and good eats!

Matcha Coconut Mochi Cake
recipe adapted from Food52
makes one 8" square pan (16 small squares)

1/4 cup (1/2 stick/ 56.7g) butter, softened*
2 eggs
half of one 12-oz can (6oz) evaporated milk
half of one 13.5-oz can (6.75oz) coconut milk
3/4 tsp (1/2 tsp + 1/4 tsp) vanilla extract
1 1/2 cup (306g) glutinous rice flour
130g sugar
1 tsp baking powder
2 Tbsp matcha powder

Left: brighter, fresher matcha, Right: dull and less fresh matcha.

Mix together dry ingredients.

Set aside.

Lumpy butter and egg mixture.
*Make sure to let butter softened before whisking.

Mix in milks and vanilla extract.

Combine dry into wet mixture.

Fold until combined. Still lumpy from the butter :/

Pour batter into lined pan.

1. Preheat oven to 350F. Line pan with parchment paper. Set aside.
2. In large bowl, beat butter and eggs together with whisk until smooth.
3. Add milks and vanilla, stirring to combine.
4. In separate bowl, mix together rice flour, sugar, baking powder, and matcha.
5. Add dry mixture to wet, and mix until combined. The consistency of the batter should be thick and resembles pancake batter.
6. Pour batter into prepared pan and bake for 60 minutes, or until toothpick comes out clean.
7. Allow to cool slightly before removing from pan. Cut and enjoy!

Puffy crackly top fresh from the oven.

My first bite.

Although the batter was lumpy from my not-so-softened butter, the final result still turned out amazing. The texture is wonderful- the tougher chew and crisp on the crust and the softer wet center. Be warned, these mochi cake squares are quite addicting and hard to walk away from!