Matcha White Chocolate Mochi Cake
Mochi cake is chewy rather than light, thanks to the cornflour and coconut milk in the batter. The matcha gives it a grassy, slightly bitter note that plays well against the white chocolate. Cut it into small squares, since a little goes a long way.
Ingredients
Makes 10 servings
- 6 eggs
- 201g Caster sugar
- 11ml Vanilla extract
- 403ml Coconut milk
- 69g Butter
- 259g Cornflour
- 11g Baking powder
- 17g Matcha powder
- 115g White chocolate
Method
- Preheat the oven to 180C and line a square cake tin with baking paper.
- Whisk the eggs, caster sugar and vanilla extract until pale.
- Whisk in the coconut milk and melted butter.
- Sift in the cornflour, baking powder and matcha powder, then whisk to a smooth runny batter.
- Pour into the tin and bake for 35 minutes until set and lightly springy.
- Cool completely in the tin, then melt the white chocolate and drizzle over the top.
- Cut into squares to serve; the texture should be soft and chewy.
Nutrition
Per serving: 420 kcal · 5.9g protein · 53g carbs · 20.6g fat