Matcha Mochi Cake Mix

Bouncy, cushiony, and chewy, simply a texture you can’t get enough of! This recipe was created paying a homage to our favourite childhood desserts made from pounded sticky rice. Again, exploring the best of both worlds from fluffy North American cakes and the dense, chewy goodness of Japanese Mochi. A hybrid is born. Impress your party guests. The mochiko, or sweet rice flour, is what gives the cake its unique quality, and the earthy matcha makes it bittersweet. This desserts elegance absolutely masks it’s ease!

#plant-based
#gluten-friendly
#easy-to-make

Ingredients: Sweet rice flour, organic cane sugar, organic matcha powder, aluminum free baking powder, salt

How to construct:

1. Preheat oven to 350F 
2. In a large bowl, whisk butter or oil of choice until fluffy, add egg or egg replacement one at a time, vanilla & milk of choice 
3. Mix dry into wet ingredients. Mix until combined 
4. Spoon evenly into muffin tray 
5. Bake 17-19 min 6. Remove & cool on wire rack & enjoy!
Additional required ingredients: 1/8 C softened butter (or alt. oil), 2 eggs (or replacement), 1/2 tsp vanilla extract, 1 1/4 C milk of choice

Tips:

-use for the base of gf cupcakes!

-get creative! You can add some jam, dried fruit or top with coconut flakes to give it a twist of flavour!

-store in an airtight container overnight to prevent them from drying out

-No two ovens are the same. Please use these times as a guideline and ensure the product is heated through before digging in.

Quantity:

Makes 12 in a Muffin Tray

Prepared in a facility that uses nuts, soy, eggs and gluten