Japanese Gluten-Free Mochi Cake Delight: A Cinematic Dessert Experience

Allergens

Gluten-Free - Dairy-Free (optional)

Ingredients

• 1 cup gluten
• free sweet rice flour
• 1/2 cup white rice flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon matcha green tea powder
• 1/4 cup vegetable oil
• 2 tablespoons melted butter
• Powdered sugar, for dusting (optional)

Instructions

1. In a large bowl, whisk together the sweet rice flour, white rice flour, granulated sugar, and salt.
2. Gradually add the water to the dry ingredients, stirring until a smooth dough forms.
3. In a separate bowl, combine the matcha green tea powder with the melted butter and mix well.
4. Add the matcha butter mixture to the dough and stir until fully incorporated.
5. Heat the vegetable oil in a non stick pan over medium heat.
6. Portion the dough into 12 equal parts, shaping each piece into a ball.
7. Gently flatten each ball between your palms and carefully place them in the hot oil, frying until golden brown on both sides.
8. Remove the cooked mochi cakes from the pan and let them drain on paper towels.
9. Dust with powdered sugar if desired before plating.

Chef’s Insight

When frying the mochi cakes, be sure to use a non-stick pan and monitor the heat carefully to avoid burning.

Notes

This recipe is gluten-free and can be easily made dairy-free by substituting the melted butter with coconut oil.