“Melting Moonlight Mochi Cakes: A Decadent Gluten-Free Japanese Dessert”
Indulge in the rich and decadent flavors of Japan with this gluten-free Japanese dessert recipe, featuring soft mochi cakes infused with matcha and topped with a luscious chocolate ganache.
Allergens
None, but contains dairy (in the chocolate ganache)
Ingredients
- 1 cup sweet rice flour (glutinous rice flour)
- 2 tbsp high
- quality matcha powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 cup warm water
- 2 large egg yolks
- 2 large egg whites
- 1/2 cup dark chocolate, chopped
- 1/2 cup full
- fat coconut cream
- 1 tsp vanilla extract
Instructions
- a. Preheat the oven to 350°F (175°C). Grease and line an 8 inch square baking pan with parchment paper, leaving an overhang for easy removal. b. In a large bowl, whisk together sweet rice flour, matcha powder, salt, and sugar. Stir in warm water until well combined. c. Separate the egg yolks from the whites. Add yolks to the batter and mix well. d. In another bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. e. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely. f. In a microwave safe bowl, combine dark chocolate and coconut cream. Microwave in 20 second intervals, stirring between each, until the mixture is smooth and glossy. Stir in vanilla extract. g. Once the mochi cake is completely cooled, cut it into 12 equal squares or rectangles. Place each piece on a serving plate. Pour the ganache over each and let it drip down the sides.
Chef’s Insight
The combination of sweet rice flour and matcha gives these cakes a unique, chewy texture that pairs beautifully with the smooth chocolate ganache.
Notes
This recipe is best enjoyed at room temperature.