Matcha Coconut Mochi Cake [Revisited]

I've made this matcha coconut mochi cake for a a couple potlucks now. The full recipe makes a 9 x 13" pan, and it's great for cutting into squares and sharing!

Since I have some left over evaporated milk from making egg tarts and coconut milk from black glutinous rice pudding, the first thing that came to my mind are these matcha mochi cake squares. The recipe is easily halved and baked into a 8 x 8" square pan.

Find recipe here.

Only difference I made this time is lowered from 130g sugar to 80g (40g white + 40g coconut sugar). Next time, I will definitely double the matcha to 2 Tbsp (20g).

Matcha Cake Roll with Blueberry Jam and Cream

I am a little obsessed with cake roll right now. I saw this matcha one coming before I even finished rolling the latest one. And I see future hojicha, chocolate, coffee, and earl gray variations coming very very soon! I also want to try filling the rolls with fruits, custard, and milk jelly. And how about patterns and that hurricane roll.

Matcha Cake Roll
55ml milk
55ml oil
60g cake flour
12g matcha
4 yolk
4 white
55g sugar

Follow link for steps on how to make the cake roll.

Blueberry Jam
227g (1/2lb) blueberries
1/4 cup honey
1 Tbsp lemon juice

In a pot over medium heat, mash and bring to a boil. Continue to stir until mixture thickens. Cool and ready to use!

The only difference I made from the last one is to lower the cake flour by 5g and added 12g of matcha. The cake turned out fluffy and light with just the right matcha-ness coming through. Again, no cracks when rolling but the skin did get stuck on the parchment. I need to experiment baking at a lower temp for a longer period to see if this improves. But hey, if the skin rips off completely, I am all for that "towel" look too.

I folded some homemade blueberry jam into the whipped cream and spoon some directly on to give the roll that molten blueberry center.

Love how the blueberry and matcha flavors paired together. A satisfying treat for these WFH's afternoons.

You already know..
Taste: 5 stars out of 5
Texture: 5 stars out of 5

Matcha Shortbread Cookies

These matcha shortbread cookies are buttery, crumbly, and melt in your mouth! Both the taste and texture are on point. The sweetness is just right, and the matcha flavor comes though.

Matcha Shortbread Cookies
makes about 35 cookies

1/2 cup (115g) unsalted butter, room temperature
1/4 cup (25g) powdered sugar
1/8 tsp salt
1 cup (128g) AP flour*
1 Tbsp (6g) matcha powder

*I substituted half of the AP flour with whole wheat flour

1. In stand mixer with paddle attachment on low speed, beat butter till smooth.
2. Add sugar and salt and beat until creamy and smooth.
3. Add flour and matcha powder and mix until dough just comes together.
4. Gather dough into a ball, flatten into disk, wrap with plastic wrap, and refrigerate for at least 3 hours or overnight.
5. Roll disk between parchment paper to 1/4" thick.
6. Cut out cookies. Chill.
7. Bake at 350F for 10-12 mins. Cool 10 mins. Transfer to wire rack.

Left: thinner | Right: thicker

I rolled the dough to different thickness to see which bakes and tastes better. The differences in taste and texture are insignificant. Appearance-wise, I prefer the thicker cookies since the shape and faces of the bunnies held better. The thinner cookies were fragile to handle. 

Tips when rolling and cutting/stamping these cookies: 

• Return the dough to fridge/freezer to chill if they get too warm and start to stick
• Lightly flour your cookie cutters/stamps to minimize sticking and ease release
• Transferring cut out cookies to baking tray before stamping the design makes it easier to release the stamp

Taste: 5 stars out of 5

Well balanced flavors and sweetness. Can't wait to try out other variations - original, earl grey, lavender, etc.

Texture: 5 stars out of 5

Slightly crisp/snap with melt in your mouth crumbs.

Matcha Madeleines

The last time I made madeleines was over 8 years ago! See post here. I can't believe I refrigerate the batter in the mold thinking it would work.. And why did I think the humps on madeleines are pointless when they are indications of their distinctive light/ fluffy texture.

Memorial Day Weekend bakes recap

I baked two of my tried and trusted recipes - Blueberry Scones (step by step tutorial here) and Matcha Chiffon (recipe here) this past weekend. Both recipes are similar in that they are relatively simple and quick to put together.

Black Sesame Matcha Banana Bread

Hello neglected blog - 

Ever since I came back from my Japan trip, I've become even more obsessed with matcha. Something about the earthy flavor and the green hue is just so lovely. And Japanese's love for matcha is totally infectious. You can find matcha in every form imaginable in Japan. To name a few, there are matcha beer, matcha soba and of course matcha sweets. 

As I am older and away from home now, I find myself craving Asian rooted flavors. This black sesame matcha banana bread called to me because it incorporated two of my favorite ingredients/ flavors in fatty's favorite form of dessert - banana bread. 

This recipe uses one banana which is exactly what I had on hand and makes for a little loaf enough for two to enjoy.

Black Sesame Matcha Banana Bread
recipe adapted from The Pretend Baker
makes one mini loaf (5.8 x 3.2 x 1.8")

(28g) 2 Tbsp melted butter
(63g) 5 Tbsp cane sugar*
1 large egg, room temperature
¾ tsp pure vanilla extract
½ C mashed banana from 1 large overripe banana
(91g) ¾ C less 2 tsp all purpose flour
(6g)2 tsp culinary matcha powder
½ tsp baking soda
¼ tsp salt
1 Tbsp + 1 tsp toasted black sesame seeds, divided

*for less sweet, use 40g

1. Preheat oven to 350F and line a mini/small loaf pan with parchment paper.
2. In a medium bowl, combine melted butter and sugar and whisk vigorously until combined. Add egg and vanilla and whisk until light and creamy.
3. Add banana and whisk again until completely combined.
4. In a small bowl, sift together flour, matcha powder, baking soda and salt. Add to the butter/banana mixture and gently whisk/ fold until just combined. Take care not to over mix.
5. Fold in 1 TBSP black sesame seeds and pour in to prepared loaf pan.
6. Top with remaining 1 tsp black sesame seeds and bake on the center rack of your oven for 40-45 minutes or until a toothpick inserted comes out clean.
7. Allow to cool in the pan for 5-10 minutes then remove and allow to cool completely on a wire rack.
8. Store on the counter wrapped in plastic wrap for up to 5 days or in the freezer for up to 2 months.

Taste: 5 stars out of 5

Nutty and toasty from black sesame seeds; banana flavor is prominent; sweetness on point

Texture: 5 stars out of 5

Fluffy and light; not crumbly; moist banana chunks

Matcha Chiffon Cake

As covered California puts it, I am experiencing a life changing event (for the better). An unexpected layoff is really a blessing in disguise for me. I am hopeful and motivated to move forward to new opportunities. And in the meantime, I can really do more of what I love - baking!

One thing that will never change is my love for chiffon cakes. Their fluffy light texture is so dreamy, and matcha is the perfect subtle flavor to pair this cake with. I like my chiffon cakes cut into slices and eaten plain. They are perfect on their own with a cuppa.

Christmas Crack (& failed creme brulee matcha cake)

Let's catch up on some of my last bakes in 2016, beginning with this highly addictive Christmas Crack! This is an ingenious and simple treat to make, and it's really customizable to your liking. I obviously went for a nutty version and topped it with almonds. A sprinkle of sea salt helped to balance and highlight the sweet toffee and chocolate really well!

The possibilities are endless (pistachios, pecans, pretzels, coconut, etc), and I highly recommend trying them out if you haven't. Top it with pink sprinkles and gift them to your valentines this year!

Christmas Crack (a.k.a. Saltine Toffee)
recipe adapted from Dessert for Two
makes about 24 pieces

24 saltine crackers
1/2 cup (100g) brown sugar
5 Tbsp (71g) unsalted butter
1 cup (180g) chocolate, chopped
1/2 cup (70g) almonds, chopped
sea salt, optional

1. Preheat oven to 350. Line quarter sheet pan with parchment paper or foil.
2. Line up one layer of saltine crackers on the pan, leaving no space between crackers. (If using salted saltine, place salted side down)
3. In a pot, add butter and brown sugar and heat on medium-high heat until boiling. Continue boiling for 3 minutes.
4. Remove from heat and immediately pour brown sugar mixture evenly over crackers.
5. Bake for about 5 minutes until toffee is boiling all over.
6. Remove from oven and sprinkle chocolate chips over toffee. Let them sit for a minute until they are melted.With a knife, spread chocolate evenly over toffee.
7. Sprinkled chopped almonds and sea salt if using over the top of the chocolate.
8. Refrigerate for 20 minutes to set.
9. Break or cut into pieces and serve.

Chop up some almonds or nuts of your choice.

Chop up a bar of chocolate.

Bring sugar and butter to a boil.

Line your crackers.

Pour the boiling sugar/butter mixture over crackers.

Bake for 5 minutes until sugar bubbles and hardens.

Sprinkle chopped chocolate on top.

Let it sit for a minute and spread evenly.

Top with nuts.

Set and break it into pieces.

Chewy and crisp - Enjoy!

Matcha White Chocolate Almond Biscotti

Matcha White Chocolate Almond Biscotti
recipe adapted from A Cozy Kitchen

makes about 16 pieces

1 3/4 cup (219 g) all-purpose flour
1/4 cup (55 g) granulated sugar
1/2 tsp baking powder
1 1/4 Tbsp matcha powder
1/8 tsp Kosher salt
2 large eggs
2 Tbsp unsalted butter, melted and cooled
1/2 tsp vanilla extract
1/4 cup almonds, chopped
1/4 cup white chocolate chips 

 

1. Preheat oven to 350°F. Line baking sheet with parchment and set aside.

2. In medium bowl, whisk together flour, sugar, baking powder, matcha, and salt.
3. In another medium bowl, beat eggs, melted butter, and vanilla. 

4. Add flour mixture, in a few batches, stirring after each batch until the dough comes together. Dough should be moist. 

5. Stir in almonds and white chocolate chips.
6. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
7. With floured hands, roll dough into a log approximately 12 inches long, flattening the top slightly.
8. Transfer log to baking sheet. Bake until lightly browned and firm to the touch, about 22 to 25 minutes. 

9. Remove log from oven and let stand until cool enough to handle.
10. Reduce oven temperature to 275°F. Transfer cooled logs to a cutting board and slice them on the diagonal into 1/2-inch thick slices using a serrated knife. 

11. Lay cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. 

12. Using tongs, turn cookies over and bake until slightly dry, about 15 to 20 more minutes. 

13. Cool.

Who doesn't love a crisp cookie to go with their favorite holiday drinks? Make biscotti this season and enjoy it during your afternoon tea/coffee time or gift them away as the cutest pressies. My first of many biscotti bakes this time of the year features matcha, almonds, and white chocolate chips. I love matcha and absolutely love how the matcha shines through and pairs perfectly with the sweet white chocolate.

Taste: 5 stars out of 5
Love the mild sweetness and the subtle bitter note of matcha.
Texture: 5 stars out of 5
Light and crisp!