We combined two iconic desserts and… culinary magic happened. This sweet snack is soft like mochi and has a crunchy brownie finish. You’ll make it faster than you think, because the recipe is really simple. When you try it once, you won’t release yourself from this dessert ever again.
Ingredients:
- 270 g sticky rice flour (mochiko)
- 100 g sugar
- 8 g Moya Matcha Traditional
- 1 teaspoon baking powder
- 2 eggs
- 60 ml melted butter
- 400 ml coconut milk or cream
- 100 ml of 36% cream
- 100 g mascarpone
- 2 tablespoons powdered sugar
- 1 teaspoon matcha
- Strawberries to decorate
Preparation
- Preheat the oven to 175°C with thermo control and line a baking pan about 15×15 cm with baking paper.
- In a bowl, mix the dry ingredients: glutinous rice flour, sugar, matcha and baking powder.
- Then add the wet ingredients: eggs, melted butter and coconut milk or cream, mixing thoroughly until you have a smooth batter.
- Pour the prepared dough into the prepared baking pan and bake for about 30 minutes, until lightly browned on top.
- After baking, cool the cake thoroughly. It should wait a minimum of one hour.
- During this time you can take care of the cream. Whip the 36% cream with the mascarpone and powdered sugar, and finally sift a teaspoon of matcha through a sieve and mix gently.
- Spread the cooled cake with the prepared matcha cream and decorate with fresh strawberries (or other favorite fruits) before serving.
Itadakimasu! Enjoy!
