I made this cake last week for a Chinese New Year’s celebration party. It was an instance crowd-pleaser.
I was asked to share the recipe so here it is.
This recipe is adopted from Food52 by Kendra Vaculin.
- 3 cups Mochiko (Sweet Rice Flour)
- 2 teaspoons baking powder
- 5 tablespoons matcha powder
- 1 stick (4oz /110g or 1/2 cup) butter. melted and cooled to room temperature
- 1 cups sugar
- 4 eggs
- 1 can 12oz evaporated milk
- 1 can 13.5oz coconut milk
- 1 1/2 teaspoon vanilla extract
- shredded coconut
- Preheat the oven to 350°F.
- Line a 9×13 inch pan with parchment paper.
- In a bowl, mix together the dry ingredients (Mochiko, matcha powder and baking powder).
- In a separate bowl, beat the butter and sugar. Add eggs one at a time to emulsify.
- Add coconut milk, evaporated milk and vanilla extract and mix to combine.
- Gently fold in the dry ingredients (from step 3) with a spatula until fully incorporated.
- Pour the batter into the pan and bake in the oven for 60 -70 minutes. The top and the edge will brown a little. Stick a toothpick into the center, when it is ready, it should come out clean.
- Remove the cake from the oven and allow it to cool slightly before lifting it up from the pan with the parchment paper and set aside.
- Invert the cake with a plate or cutting board, peel off the parchment paper and flip over.
- Sprinkle a generous amount of shredded coconut on top.
The cake is at its best when freshly baked. You can also store it in an airtight container for up to 5 days. Reheat the cake in a microwave for 20 to 30 second till it softens. Enjoy with a cup of matcha green tea.