Matcha and Chia Mochi Cake is a delightfully simple snacking cake flavorful with vanilla, matcha and chia seeds. This recipe was inspired by Raw Spice Bar, who sent me their April Spice Box to try. Affiliate links have been used to link to items I am discussing.
Sorry for the time between posts, but I was trying to figure out how to handle the next few posts, and between that and running around frantically trying to make sure we are ready to leave for Italy (eek! eek!), I kinda let things slide.
So! The reason the next few posts are slightly complicated is because the next few recipes originated with a company called Raw Spice Bar, but I did not want to share them all at once. But I am hoping to do a giveaway. And this particular recipe, while inspired by and certainly made more convenient by the Raw Spice Bar April 2015 Spice Box, can be made pretty easily without it I think. So, stay tuned for more information about and reviews of Raw Spice Bar, but for now I am super excited to share specifically this mochi cake!
I first had mochi cake at a fantastic Malaysian restaurant called Straits of Malacca about 45 minutes from my house (i.e., definitely not in my small town. Alas), where I was blown away by its distinctive chewy texture (I realize that sounds like damning with faint praise, I just don’t know how else to describe it). Mochi cake is a gluten free cake made with glutinous rice flour (such as Mochiko (Sweet Rice Flour)) and usually coconut milk. I have seen it flavored with vanilla, matcha (a particular Japanese green tea), chia seeds and pandanus leaf, but there is no reason it could not be flavored with any other particular extracts or spices.
I served this Matcha and Chia Mochi Cake sprinkled with powdered sugar and with whipped cream on the side. My family adored it. It is a small snacking cake, and it lasted 3 nights for us–and both kids were quite bitter on night 4 when they realized it was gone. It was super simple to whip up–I am so glad that Raw Spice Bar pushed me over the hump to make this cake–I am imagining all the other flavors I can make it with, and I am confident that 1 teaspoon of matcha powder and 1 teaspoon of ground chia seeds would work just fine if I want to make this exact cake again. Which is why I am confident you can make this also!
- 1 cup glutinous sweet rice flour
- 1 t baking powder
- 1 t matcha powder
- 1 t ground chia seeds
- 1/4 t fine sea salt
- 1/2 cup sugar
- 1 cup coconut milk
- 1 t vanilla extract
- 2 T butter, melted
- 2 eggs
- Preheat the oven to 350 F. Line an 8x8 baking pan with parchment paper. Set aside.
- Whisk together the rice flour, baking powder, matcha powder, ground chia seeds, salt and sugar.
- In a separate bowl, whisk together the coconut milk, vanilla, melted butter and eggs.
- Mix the wet and dry ingredients together gently. Scrape the batter into the parchment lined pan.
- Bake for around 35 minutes, until the cake is lightly browned and cake tester inserted into the center of the cake comes out clean.
- Let cake cool in pan for 15 minutes, before gently lifting out and placing on a cooling rack to cool completely.
- Dust with powdered sugar before serving.
If you love vertical collages for pinning, here’s one!