Matcha mochiko cake is a great fit for gluten intolerant folks

Matcha Mochiko Cake

Matcha Mochiko Cake
 
Mochiko is sweet rice flour. The cake made with mochiko has a unique mochi-like texture. Great fit for gluten intolerant folks. Find the mochiko and red bean paste at Asian grocers.
Ingredients
  • ½ lb mochi flour
  • 1 teaspoon baking powder
  • 1 Tablespoon matcha
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • ⅓ cup sugar
  • ⅓ lb red bean paste
Instructions
  1. Preheat the oven for 350°F. In a bowl, mix the mochi flour, baking powder and matcha powder
  2. In another bowl, beat the eggs with electric mixer for about two minutes
  3. To the eggs, add the milk and vegetable oil and mix well. Add the sugar and the flour mixture and mix until smooth, using the electric mixer
  4. Pour the batter into an about 8" x 10"cake pan. Drop the red bean paste here and there. The batter should cover the red bean paste
  5. Bake for 50 minutes
 
Organic Matcha–culinary grade, unsweetened

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