Using the same recipe as Red Bean Mochi Cake, I went on to explore the matcha version with red beans. This time round, I am using a muffin/cupcake mould. The texture seems slightly more dense and chewier than the previous Red Bean Mochi Cake, as shown in the photo below. :)
Thanks to My Buttery Fingers and Lemonpi for sharing the recipe. :)
Matcha Mochi Cake
Adapted from: My Buttery Fingers and Lemonpi
Ingredients (Makes 12)
2 eggs
100 g castor sugar
85 g unsalted butter, melted
180 g fresh milk
220 g mochiko / glutinous rice flour
5 g matcha powder
1 tsp baking powder
140 g sweetened red beans
Method
1. Preheat oven to 175°C. Line the cupcake mould with paper liners.
2. Gently rinse the red beans in a sieve and let them drip dry. Pat them dry with a paper towel, and toss with around ½ - 1 tsp mochiko.
3. Sift mochiko, matcha powder and baking powder together. Set aside.
4. With an electric mixer, whisk the eggs and sugar until light and fluffy.
5. Fold in the melted butter and milk.
6. Fold in the flour mixture.
7. Fill the cupcake mould with some batter, followed by the red beans and fill with more batter.
8. Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean.
9. Cool the cake on a rack, then remove from pan.
