02 Mar / Matcha and Chia Mochi Cake
I’ve been meaning to bake a mochi cake (also called butter mochi) for the longest time–maybe 10 years?–ever since I first used mochiko for the mochiko chicken recipe in my first cookbook The Asian Grandmothers Cookbook.
A few weeks ago, I finally did.
I was inspired by a mochi cake recipe that came with a “spice” mix I received from a company called Raw Spice Bar. They’d sent me a matcha (Japanese green tea) and chia seeds mix together with the recipe. Their recipe suggested subbing fine rice flour for mochiko, Japanese sweet rice flour. I didn’t think this was accurate so I went straight to the source. I contacted Koda Farms.
Koda Farms produces Blue Star® Mochiko, the only U.S.-based Japanese sweet rice flour brand that I know of. I sent them an email and spokesperson Robin Koda responded, giving me more info that I had requested.
This family-owned farm has been producing Japanese short grain sweet/mochi/glutinous rice on their California farm since the 1940s. They were the first to introduce this rice strain to the U.S. and the flour resulted as a practical secondary product.
Blue Star mochiko is from the Japonica family and is different from the long- to medium-grain Thai-style glutinous rice. However, I would use a Thai glutinous rice flour like Erawan brand as a substitute, not a generically identified “rice flour” that, more often than not, will be composed of long grain rice which has a lower starch content/profile. This includes Bob’s Red Mill brand’s rice flour.
Let me end on a tidbit, California is the only U.S. state to ban the farming of GMO strains of rice.
Matcha and Chia Mochi
(Adapted from Raw Spice Bar)
Makes: 8 to 10 servings
Time: 45 minutes (10 minutes active)
1 cup mochiko
½ cup granulated sugar
1 tablespoon Japanese matcha
2 teaspoons chia seeds
1 teaspoon baking powder
1 cup unsweetened coconut milk (not low-fat please!)
2 tablespoons butter, melted (optional)
1 teaspoons vanilla
- Preheat your oven to 350 degrees F. Line an 8×8” pan with parchment paper.
- Mix together the mochiko, sugar, matcha, chia seeds and baking powder in a mixing bowl.
- Add the coconut milk, butter, if using, vanilla, and eggs and mix until smooth.
- Pour into the pan and bake for 35 to 40 minutes, or until a skewer inserted in the middle comes out clean.
- Cool completely before cutting into squares.
- Japanese matcha is a bright green finely ground tea that’s available at most Asian markets. Do not substitute other green teas.
- My preferred coconut milk is Chaokoh brand.
- I’ve tried making this with and without butter and both were just as good! Feel free to skip it or use a butter substitute.