Matcha Mochi Cake with Sweet Potatoes/Yam

 

Why green tea you asked?  It's simply because I adore the Redman green tea powder, it's so fragrant and make your baked good vibrant in this beautiful green color.  I made sure I bought some when I went back to Malaysia few months ago. There is no substitution for me!  Not disappointed, my house smelled like green tea when this was baked and this mochi cake really fragrant packed with green tea smell.  If you just want a plain matcha mochi cake, just omit the sweet potatoes.

The texture of this mochi cake is sticky and chewy with the fragrant of green tea and sweetness from the sweet potatoes.  My next experiment will be with taro mochi cake, wait til I get my hands on some taro!

After baking

Ingredients:

• 2 cups glutinous rice flour
• 1 cup white granulated cane sugar (can be reduced to 3/4 cup if you prefer it less sweet)
• 1 tsp. baking powder
• 1 tsp. Redman green tea powder or matcha
• 1 1/2 cup 1% organic milk 
• 1 (about 12oz) organic sweet potato/ yam

 

Before baking

Method:

1.  Microwave the sweet potato for 3 minutes or until soften.  Poke it with a fork to check for doneness. Do not over cooked it or else it will become hard rock. Or you can steam it for 15-20 minutes.  Let cool, peeled and cut into cubes.

2.  Preheat oven to 350'F and spray your 8" square pan with a cooking spray with flour (for baking).

3.  In a large bowl, add in the first four ingredients, hand whisk to combine.  Then, add in milk and hand whisk to blend well.

4.   Add the sweet potatoes cubes, mix well.  Pour into the greased pan. 

5.   Bake for 50-55 minutes.  Cool in pan for 5 minutes and then invert it to cool completely on wire rack.  Store in an air-tight container and finish it within 3 days.  It will be finished on the day it was baked if you don't have self-control or feed more people.  :-)  Or you can freeze it for later.

Note:  You can omit the sweet potato for a matcha mochi cake.