Wednesday, August 22, 2012

Green tea & Red Bean Mochi Cake

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Ah! I've been so busy lately I haven't posted as regularly as I do. Definitely trying to juggle too many things and I need at least three clones of me. Boo. So I'll keep this one short with an interesting body fact.

FACT: A person can live without eating for weeks, but will only survive eleven days without sleep.

Well, I guess I should just go hungry and sleep. I'm so sleep deprived. I'm usually a morning person but seriously waking up every morning at the crack of dawn is driving me insane. Thankfully no cranky behavior (guess I can't be my own judge). But imagine people around those who haven't slept crazy moodswings...they'll probably only survive a day or two.

I made this super simple and tasty mochi cake. It isn't very sweet, which is perfect for me and a lot of my aunts and relatives who were eating them. They make lovely gifts when you wrap them up nicely. Koreans love this stuff. I mean, it's mocha and it's got red bean. What's not to love?

Matcha Green Tea & Red Bean Mochi Cake
Makes 2 loaves or 9x13" pan

3 cups glutinous rice flour (I used a mix of 1 cup brown and 1 cup white)
2 tbsp Matcha green tea powder
3/4 cup sugar
1 tsp baking powder
1 tsp salt
2 cups milk
2 tbsp oil
2 eggs
1/2 cup red bean boiled (or measure from a can of prepared sweetened red bean and cut sugar to taste)
1/4 cup dried dates chopped (or use diced kabocha squash)
1/4 cup walnuts quartered

  1. Preheat oven to 375 degrees
  2. Grease pan or 2 loaf tins with oil or butter
  3. Whisk all your dry ingredients in one bowl (rice flour, matcha powder, sugar, baking powder, salt)
  4. In a large bowl, whisk eggs, milk and oil. Combine dry mix with the wet mix.
  5. Gently fold in the filling ingredients. Feel free to use all red bean, or add raisins. Seriously, whatever you like.
  6. Bake for 40-50 mins or until the sides pull away from the pan.
Glossy with honey and walnuts!

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