Strawberry Matcha Mochi Butter Cake Recipe By Tasty

RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
• Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
• Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
• Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
• Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
• Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
• Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
• Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
• In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
• Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
• Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
• Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
• Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
• Pour the glaze over the cake and spread to cover evenly.
• Cut the cake into 8 pieces and serve.
• Enjoy!