Ok so on to the recipe. Since I only bought matcha and red bean paste (also at the Japanese market), I thought I could make matcha pound cake but I didn't actually have a bread pan. I had to think of something else using these two items as the main ingredients and found Kitchen Meditation (ommm) which came to the rescue. At first I was a little hesitant because she mentioned the ingredient Mochiko which I've used to make mochi before. It was a sticky messy situation and I didn't want to touch it ever again but somehow it made its way back into my life. With only two hours before I had to get going, I decided this recipe would do and the final product did look pretty good. I have to say, the taste was also pretty good ;)
Ingredients for 12 mini (cup) cakes:
- 1 2/3 cup Mochiko
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup sugar
- 1 tbsp (or more) matcha
- 1/4 cup egg beaters
- 1/3 cup melted butter
- 1 cup soy milk (she used Almond)
- 1 cup Anko (red bean paste) - I just eyeballed the amount I would put into each cake.
- Preheat the oven at 350 degrees.
- Melt the butter in the microwave (approximately 30 seconds) then set aside for cooling. I learned that if you don't let the butter cool down and you mix it with the eggs, you create an unsettling scramble affect that is startling. Scary but fixable.
- In one large bowl, mix together the flour, salt, baking powder, matcha and sugar.
- When the butter has colled down, mix it together with the egg and milk in another bowl.
- Slowly stir the wet ingredients into the dry ingredients and mix until it becomes on giant green batch of sticky batter.
- Spray a muffin pan with cooking spray and spoon the batter into each cup at about 1/3 full.
- Scoop about 1 to 1/2 tsp of red bean paste into each cup in the middle of the batter.
- Top the remainder of the batter (about half a tablespoon full) on top of each cup. I shook the pan to make sure that the batter covered up the red bean paste and made each cup look smooth on top.
- Bake for about 25 minutes and as Daniel would say, "Ita daki mas!" which means "I'm ready to eat".
How were they?
I don't usually like the texture of mochi but when it's in a cake like form, it's a little more bearable. I like the subtle green tea taste and the sweet little surprise in the middle. This is an entirely new thing I tried and I must say, I enjoyed it. The cakes aren't soft nor crumbly when bitten but it's lightly chewy and softly dense. Weird way to describe it but it's just a weird kind of (cup)cake. I don't really want to call it a cupcake because it really just reminds me of a brownie bite. Small size without any frosting so I don't think it can really be categorized as a cupcake. But it is refreshing and different. Hope you try it sometime!
Thanks to my awesome sous chef Daniel for being the BEST photographer ever :) and my inspiration for writing in my blog.