Matcha White Chocolate Mochi Cake: A Chewy, Sweet Delight

Introduction

Matcha White Chocolate Mochi Cake is a fusion of Japanese mochi and Western-style cake, creating a unique chewy texture with a rich, sweet flavor. The combination of earthy matcha and creamy white chocolate makes this cake a perfect dessert for tea lovers and sweet tooths alike.

Unlike traditional cakes, this mochi cake uses glutinous rice flour, giving it a dense and chewy bite. Plus, it’s naturally gluten-free and stays moist for days! Let’s dive into the ingredients, recipe, and tips for making the best Matcha White Chocolate Mochi Cake at home.

Why You’ll Love This Cake

Naturally gluten-free – Perfect for those with gluten sensitivities.
Chewy and soft texture – Unlike regular cakes, this one stays soft and moist.
Easy to make – A simple mix-and-bake process.
Delicious matcha flavor – Rich and slightly bitter, balanced by sweet white chocolate.
Stays fresh longer – Thanks to the glutinous rice flour, it remains soft for days.

Discover more about the benefits of matcha here and why it’s a powerhouse ingredient.

Ingredients Needed

To make this Matcha White Chocolate Mochi Cake, you will need:

Dry Ingredients:

2 cups glutinous rice flour (also known as sweet rice flour)
1/2 cup granulated sugar
1 tsp baking powder
2 tbsp matcha powder (use high-quality ceremonial-grade matcha for best results)

Wet Ingredients:

1 cup coconut milk (or regular milk)
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract

Add-ins:

1/2 cup white chocolate chips
Optional: chopped nuts or red bean paste for extra texture

For more about the best types of white chocolate, check out this resource.

Step-by-Step Instructions

1. Prepare the Batter

Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
In a large bowl, whisk together the glutinous rice flour, matcha powder, sugar, and baking powder.
In another bowl, mix the coconut milk, melted butter, eggs, and vanilla extract.
Gradually combine the wet ingredients with the dry ingredients, stirring until smooth.
Fold in the white chocolate chips.

2. Bake the Cake

Pour the batter into the prepared baking dish and smooth the top.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing.

3. Serve and Enjoy

Dust with powdered sugar for an extra touch.
Serve with a side of matcha latte or vanilla ice cream.
Store leftovers in an airtight container for up to 3 days at room temperature.

Pro Tips for the Best Mochi Cake

Use high-quality matcha – The flavor will be more vibrant and less bitter.
Don’t overbake – The cake should be slightly soft and chewy.
Experiment with flavors – Try adding red bean paste, nuts, or coconut flakes.

Frequently Asked Questions

Can I use regular flour instead of glutinous rice flour?

No, glutinous rice flour is essential for the chewy texture. Regular flour won’t work in this recipe.

Can I make this cake dairy-free?

Yes! Substitute coconut oil for butter and almond or oat milk for coconut milk.

How do I store Matcha White Chocolate Mochi Cake?

Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Conclusion

Matcha White Chocolate Mochi Cake is an easy, delicious dessert that combines Japanese mochi with creamy white chocolate for an irresistible chewy texture. Whether you’re a matcha lover or looking for a gluten-free treat, this recipe is a must-try!

For more details, visit the full recipe

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