Strawberry Matcha Mochi Butter Cake

Name: Strawberry Matcha Mochi Butter Cake
Total time: 130
Yield: 8
Ingredients: unsalted butter, for greasing; 1 box sweet rice flour; 2 ½ cups granulated sugar; 2 tablespoons matcha powder; 1 tablespoon baking powder; ¼ teaspoon kosher salt; 1 can unsweetened full fat coconut milk; 1 can evaporated milk; 5 large eggs, room temperature; 1 teaspoon vanilla extract; 1 stick unsalted butter, melted and cooled; 1 package freeze-dried strawberry; 2 cups powdered sugar; 3 tablespoons milk, of choice

Recipe by Tikeyah Whittle from tasty.co

Desserts 2 Hr. 10 Mins.

Ingredients

8 servings

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unsalted butter, for greasing
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1 box sweet rice flour
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2 ½ cups granulated sugar
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2 tablespoons matcha powder
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1 tablespoon baking powder
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¼ teaspoon kosher salt
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1 can unsweetened full fat coconut milk

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1 can evaporated milk
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5 large eggs, room temperature
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1 teaspoon vanilla extract
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1 stick unsalted butter, melted and cooled
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1 package freeze-dried strawberry
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2 cups powdered sugar
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3 tablespoons milk, of choice

Instructions

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!