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Matcha and Red Bean Mochi Cake

A delightful fusion of matcha and red bean in a chewy mochi cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8.5 oz mochiko glutinous rice flour Essential for chewy texture
  • 13.5 oz coconut milk Can substitute with almond milk
  • 13.5 tbsp sugar Regular granulated sugar
  • 1.75 oz melted coconut oil Can be substituted for butter
  • 2 eggs Large eggs, room temperature
  • 1 tsp baking powder For leavening
  • 1/3 tsp salt Balances sweetness
  • 3/8 to 1/2 oz matcha powder Quality matcha enhances flavor
  • 3.5 oz red bean paste For marbling into the cake
  • 2.5 oz azuki red bean For the filling
  • 9.5 oz water
  • 2.25 tbsp brown sugar For the azuki filling

Method
 

Preparation
  1. Preheat oven to 350°F and line an 8x8 pan with parchment paper.
  2. Sift matcha into a chawan, adding coconut milk to fill one-third to one-half of the bowl, whisking with a pre-wet matcha whisk.
  3. In a bowl, mix together the remaining coconut milk, eggs, sugar, salt, melted coconut oil, glutinous rice flour, and baking powder until smooth. Allow the batter to rest for 15 minutes.
Baking
  1. Pour the batter into the lined pan, gently swirling in the red bean paste to create a marbled effect.
  2. Bake for 40 to 45 minutes until a skewer inserted comes out clean; let cool completely before cutting into squares.
  3. For the azuki red bean filling, combine azuki red beans, water, and brown sugar in an instant pot. Cook on high pressure for 30 minutes and allow for natural release.
  4. Strain the beans and lightly mash them after cooking, creating a delightful filling.

Notes

Wrap tightly in plastic wrap or store in an airtight container to maintain moisture. The cake will stay fresh for a few days. Measure ingredients precisely, especially the mochiko flour, to maintain texture.