Strawberry Matcha Mochi Butter Cake Recipe By Tasty

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

GIANT MOCHI ICE CREAM RECIPE BY TASTY

Steps:

• Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
• Mix well with using a wooden spatula.
• Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
• Mix the mochi mixture and place on top of the starch.
• Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
• Lay mochi over the plastic-lined bowl.
• Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
• Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
• Freeze at least 6 hours or overnight.
• Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
• Garnish with extra matcha on top, if you please.
• Enjoy!

RASPBERRY-MOCHI BUTTER CAKE WITH MATCHA GLAZE

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
• Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
• Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
• Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
• Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
• Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
• Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.

BUTTER MOCHI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
• In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
• Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

MATCHA MOCHI CAKE

Steps:

• Preheat oven to 350°F. Brush a 9x13 baking pan generously with 1 tablespoon melted butter.
• In a bowl, whisk together eggs, vanilla, and milk.
• In another large bowl, whisk together sugar and matcha until completely mixed. Whisk in mochiko, baking powder, and kosher salt. Pour the egg and milk mixture into the dry ingredients, stirring with a wooden spoon or rubber spatula until well combined.
• Add melted butter and coconut milk and mix fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to release any air bubbles.
• Evenly sprinkle the shredded coconut on top and sprinkle with a few pinches of flaky salt.
• Being careful not to jiggle the pan too much so the coconut stays on top, transfer to the middle rack of the oven and bake until mochi is set and golden brown on top, about 1 hour. Set the pan to cool completely on a wire rack before slicing into rectangles, about 1-2 hours. Cut into 20-24 squares using a plastic knife or oiled knife to minimize sticking. (4 columns by 5 or 6 rows works well!).
• Store up to 3 days in an airtight container at room temperature.

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY

Steps:

• 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!