Whispering Cherry Blossoms Mochi Cake

Allergens

None

Ingredients

• 1. 200g gluten
• free mochi flour 2. 50g granulated sugar 3. 1/4 tsp salt 4. 2 tbsp matcha powder 5. 8 tbsp warm water 6. 2 tbsp vegetable oil 7. 2 tbsp cherry blossom
• infused honey 8. 100g fresh cherries, pitted and halved 9. 300ml heavy cream

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 6 inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together mochi flour, sugar, salt, and matcha powder. Gradually add warm water and vegetable oil until the dough comes together. Knead gently for a minute or two.
3. Press the dough into the prepared cake pan, making sure it's evenly distributed. Bake for 18 minutes, or until the mochi forms a crust on top. Remove from oven and let cool completely.
4. In a separate bowl, whip heavy cream until soft peaks form. Fold in cherry blossom infused honey.
5. Once the mochi has cooled, slice it horizontally into two equal layers. Spread half of the whipped cream on the bottom layer and top with cherries. Place the second layer on top and spread the remaining whipped cream over the entire cake.
6. Refrigerate for at least 2 hours before serving.

Chef’s Insight

To infuse honey with cherry blossoms, gently heat honey and add dried cherry blossoms; let it cool and strain before using.

Notes

The mochi dough may seem dry at first, but it comes together with gentle kneading.