Best 5 Raspberry Mochi Butter Cake With Matcha Glaze Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Mochi Butter Cake adorned with an exquisite Matcha Glaze. This delectable treat combines the delicate flavors of sweet raspberries, chewy mochi, and a velvety butter cake, creating an irresistible symphony of textures and tastes. Accompanying this extraordinary cake is a collection of equally enticing recipes, including a classic Victoria Sponge Cake with a luscious strawberry filling, a moist and decadent Chocolate Lava Cake, and a zesty Lemon Drizzle Cake that will tantalize your taste buds. Prepare to embark on a baking adventure that promises to elevate your dessert repertoire and leave you craving more.
Let's cook with our recipes!
MATCHA MOCHI CAKE
This matcha mochi cake is all at once savory and sweet. Earthy matcha adds nuttiness that balances with the sweet chewy sticky rice cake. Shredded coconut on top creates a crisp toasted coconut shell and holds little bits of flaky salt. From Alana Kysar's Aloha Kitchen, butter mochi cake could not be any easier to make with only about 5 minutes of active time!
Provided by Sarah Menanix
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush a 9x13 baking pan generously with 1 tablespoon melted butter.
- In a bowl, whisk together eggs, vanilla, and milk.
- In another large bowl, whisk together sugar and matcha until completely mixed. Whisk in mochiko, baking powder, and kosher salt. Pour the egg and milk mixture into the dry ingredients, stirring with a wooden spoon or rubber spatula until well combined.
- Add melted butter and coconut milk and mix fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to release any air bubbles.
- Evenly sprinkle the shredded coconut on top and sprinkle with a few pinches of flaky salt.
- Being careful not to jiggle the pan too much so the coconut stays on top, transfer to the middle rack of the oven and bake until mochi is set and golden brown on top, about 1 hour. Set the pan to cool completely on a wire rack before slicing into rectangles, about 1-2 hours. Cut into 20-24 squares using a plastic knife or oiled knife to minimize sticking. (4 columns by 5 or 6 rows works well!).
- Store up to 3 days in an airtight container at room temperature.
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
- Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY
This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 2h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
- Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
- In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
- Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
- Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
- Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
- Pour the glaze over the cake and spread to cover evenly.
- Cut the cake into 8 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams
MATCHA GLAZE
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Dessert Sauce Milk/Cream Quick & Easy Wheat/Gluten-Free Soy Free Tree Nut Free Matcha
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
Tips:
- Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they should be thawed and drained before using.
- To make sure the mochi batter is smooth, strain it through a fine-mesh sieve before using.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- To make the matcha glaze, whisk the matcha powder with a small amount of hot water until it dissolves. Then, add the remaining ingredients and whisk until smooth.
- If the glaze is too thick, add a little bit of milk or water until it reaches the desired consistency.
Conclusion:
This raspberry mochi butter cake with matcha glaze is a delicious and unique dessert that is perfect for any occasion. The cake is moist and fluffy, with a slight chewiness from the mochi flour. The raspberries add a burst of sweetness and tartness, while the matcha glaze adds a touch of sophistication. This cake is sure to impress your friends and family!
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