Matcha & Vanilla Butter Mochi Cake 抹茶バターもちケーキ

My mom has always written her recipes on little random notecards and sticky notes, and I love finding them in random places around the house! During my trip to Colorado, I found the recipe for her incredibly fluffy and delicious butter mochi cake recipe so I had to try making it!

Keep in mind that this makes a LOT of mochi cake! Feel free to half the recipe if you would like, but this cake is SO good you’re going to wish you made the whole batch.

What is unique about my mom’s butter mochi cake recipe is her matcha swirls that she puts into the vanilla batter that adds the earthy notes and is so wonderful with the pockets of chocolate chips inside! This recipe is gluten free and it’s a hit every single time!

I personally love eating this fresh out of the oven when it’s still warm, but it’s also good once it’s cooled of course! When this butter mochi cake cools, the bouncy mochi-like texture gets enhanced which give it a new texture and flavor.

Additional notes on the ingredients:

• Mochiko – I like to use the one by Koda Farms, but use whatever sweet rice flour you can find near you! When I made this particular cake, I only had 1/2 box of the mochiko and used a rice flour for the other half. The biggest difference with using rice flour is that it is a bit of a fluffier cake in the end, but I didn’t notice a HUGE difference. When the cake cools, I found that the 100% mochiko cake was a bit more dense but it gave that mochi-like texture. Try experimenting with both and decide for yourself which one you like better!
• Coconut milk – You could potentially substitute this for cashew cream BUT I highly recommend using coconut milk because the flavor with the vanilla, matcha and chocolate is absolutely DIVINE and it is what gives the fluffy texture!
• Milk – If you are using 1/2 rice flour when making this cake, you could potentially get away with not adding the milk. If you are using 100% mochiko though, I would add in the milk (or mylk) to ensure your batter isn’t toooo thick!
• Butter – Be sure to melt your butter just until all of the solid pieces have melted. If you heat your butter until it bubbles over, it will be super hot and you will have to wait until it cools a bit to avoid cooking your eggs when mixing it into the batter. I recommend heating your butter in 30 second increments and mixing.
• Vanilla bean paste – I absolutely love using vanilla bean paste in my baked goods because I love the look of the black specks and I really think it adds a wonderful flavor and smell! If you can’t find vanilla bean paste, you can also use vanilla oil or vanilla extract, but note that it won’t be as strong of a vanilla flavor! I like using the vanilla bean paste in a tube because it is the easiest to squeeze out without leaving a mess, but use whatever you can find! I have also been using the bourbon vanilla bean extract from Trader Joe’s and I have been loving that one as well!
• Chocolate chips – I initially hesitated to put an exact amount of chocolate chips because I am a firm believer that chocolate should be measured with the heart! But for those who don’t know where to begin, I would grab a handful of chocolate chips and sprinkle it onto the bottom after pouring a thin layer of batter into the baking dish. If you feel like it could use a little more, I’m sure you’re right and it needs a bit more chocolate! You can use any kind of chocolate you’d like, but I would recommend dark, milk or even white.

When baking your mochi cake…

I am pretty used to lining my baking pans with an even parchment paper mold that I cut out, but I would be lying if I said I love to make those. It is satisfying but it is also a bit time consuming. HOWEVER, for this cake, I use my “crumpled and wet parchment paper method” where you literally crumple up a large parchment paper that would cover the whole mold, wet the paper in water, wring out the parchment paper without ripping it, and place it onto the bottom of the baking dish. This not only adds additional moisture to keep the cake nice and fluffy, but it also makes it SO easy to line the pan!

I used a 9×9 square pan and a 9x5x3 loaf pan because I personally love corner and edge pieces and when I bake this cake in two molds, I get more corner pieces. That being said, if you only have one large rectangle pan (at least 9x14x2 rectangle pan), you can bake it in that as well! If you want a thinner cake, you can bake it in an even larger pan as well.
NOTE: If you choose to bake it in a larger pan and the cake is thinner, you may need to adjust the baking time by 5-10 minutes to be sure your cake doesn’t get too dry or cook too much!

Other changes you can make:

There are so many ways you can have fun with this recipe! I love matcha, but I love Hojicha (roasted green tea) even more and you can replace the matcha with Hojicha recipe and it’s SO DELICIOUS!
You can make this cake entirely with JUST vanilla if you would prefer that as well. OR you could substitute it for cocoa powder and make a chocolate vanilla mochi cake — THIS I can guarantee is another crowdpleaser!

Have fun with it and let me know what you think!

I would love to know if you end up making it! Tag me on Instagram @takahasheats or send me a picture 🙂 As always, let me know if you have any question about this recipe!

Butter Mochi Cake with Matcha Swirls!

Buttery, bouncy, fluffy and the perfect sweetness of coconut, vanilla, chocolate and matcha! These flavors in my mom's butter mochi cake is sure to be a crowdpleaser!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 55 minutes mins

Course Dessert, Snack

Cuisine American, Hawaiian, Japanese, Japanese Fusion

Servings 28 squares

Ingredients

  

Ingredients:

• 1 box mochiko (454 grams) I used 250g of mochiko powder and 200g rice flour because I only had half a box of mochiko!
• 2 tsp baking powder
• 1/2 tsp salt
• 5 eggs
• 1 1/4 cups sugar
• 1 can coconut milk 13.5 fl oz.
• 1/4 cup milk
• 1 tsp vanilla bean paste
• 1 1/2 sticks melted butter approx. 170g
• 1 tbsp matcha powder
• 1/4 cup chocolate chips but measure with your heart ; )

材料:

• 454 g もち粉 (今回はもち粉250gと米粉200gを使用しました。私はもち粉が半分しかなかったので！）
• 2 小さじ ベーキングパウダー
• 1/2 小さじ 塩
• 5 個 卵
• 250 g グラニュー糖 (1 1/4 カップ）
• 1 缶 ココナッツミルク
• 60 g 牛乳 (1/4 カップ）
• 1 小さじ バニラビーンズペースト
• 170 g 溶かしバター (1 1/2本分）
• 1 大さじ 抹茶
• 40 g チョコチップ (1/4 カップ）

Instructions

 

Instructions:

• Preheat the oven to 350°F (175°C).
• Mix together mochiko/rice flour, baking powder, and salt.
• Melt the butter.
• In a separate bowl, mix together eggs, sugar, coconut milk, milk, and vanilla bean paste until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
• Pour in 1/2 of the melted butter into your bowl before pouring in your other half and mix until fully combined.
• Line baking pans with wet parchment paper. (Make sure to squeeze out the excess water to avoid a soggy cake.)
• Separate about 200g of the batter into a bowl and mix it with the matcha powder to create a green batter.
• Pour a thin layer of the plain vanilla batter into the bottom of a lined baking dish.
• Sprinkle chocolate chips generously (follow your heart!).
• Add another layer of the vanilla batter on top of the chocolate chips.
• Drop dollops of the matcha batter on top.
• Use a long toothpick or chopstick to gently swirl the matcha batter into the vanilla batter, creating a marble effect. Be careful not to overmix!
• Bake for 50-55 minutes, or until the edges turn golden brown.
• Remove from the oven and let it cool for 10-15 minutes before serving.
• Enjoy your creation! Itadakimas!

作り方:

• オーブンを350°F（175°C）に予熱します。
• もち粉または米粉、ベーキングパウダー、塩を混ぜ合わせます。
• バターを溶かします。
• 別のボウルで、卵、砂糖、ココナッツミルク、牛乳、バニラビーンズペーストをよく混ぜます。
• 乾いた材料を湿った材料に少しずつ加え、全体がよく混ざるまで混ぜます。
• 溶かしたバターも２回に分けて混ぜ入れる。
• オーブン用の型に濡れたクッキングシートを敷きます。（余分な水分は絞って、ケーキが湿っぽくならないようにしましょう！）
• バニラ生地を約200gボウルに取り分け、抹茶パウダーを加えて緑色の生地を作ります。
• 型の底に薄くバニラ生地を流し込みます。
• チョコチップをたっぷり散らします。（心のままに！）
• チョコチップの上にさらにバニラ生地を流し込みます。
• 抹茶生地をいくつかの小さなかたまりとしてのせます。
• 長い爪楊枝や箸を使って、抹茶生地をバニラ生地にやさしくマーブル模様に混ぜ込みます。（混ぜすぎないように注意！）
• 50〜55分間焼きます。縁がきつね色になったら完成です。
• オーブンから取り出し、10〜15分冷ましてからお楽しみください。
• 作ったケーキを楽しんでください！いただきます！

Video

https://www.instagram.com/p/DDdrBWgSAzF/

Keyword Butter, Butter Mochi Cake, Celiac, Coconut Milk, Easy Japanese food, Gluten-free, Japanese fusion, matcha, Mochi, Mochi Cake, Mom’s Recipe, もち, もちケーキ, グルテンフリー, バターもちケーキ, 抹茶