Summer Moonlight Mochi Cake

Allergens

Gluten (in the form of rice flour) Dairy (heavy cream and butter)

Ingredients

• 1 1/2 cups glutinous rice flour 1 cup water 1/2 cup sugar 4 tbsp matcha powder 1/2 cup heavy cream 1/2 cup unsalted butter, softened 1 tsp vanilla extract A pinch of salt Powdered sugar for dusting (optional)

Instructions

1. a. In a medium saucepan, combine the rice flour and water. Stir until well mixed. b. Place the pan over medium heat and cook, stirring constantly, until the mixture forms a smooth ball and leaves the sides of the pan. Remove from heat and let it cool slightly. c. Transfer the cooled dough to a lightly floured surface and knead for a few minutes until it becomes smooth and elastic. Shape into 12 equal sized balls. Cover with a damp cloth and rest for 30 minutes. d. In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. Add the heavy cream and matcha powder, mixing well to combine. Chill in the refrigerator for at least an hour. e. In a steamer or microwave, steam or heat the mochi balls gently until they are just warm but not cooked through. This will make them easier to cut and shape. f. Cut each ball of mochi into two halves and flatten them slightly. Spoon a generous amount of matcha cream onto one half of each mochi, then place the other half on top to form a sandwiched cake. Repeat for all mochi balls. g. Dust with powdered sugar, if desired, and serve immediately.

Chef’s Insight

To achieve the perfect texture for the mochi, it is essential to cook it just enough to form a ball but not overcook it, as this will result in a crumbly and dry final product.

Notes

For a more vibrant green color in the matcha cream, use culinary-grade matcha powder instead of traditional tea powder.