{"id":4195,"date":"2018-03-02T10:51:41","date_gmt":"2018-03-02T15:51:41","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=4195"},"modified":"2018-03-02T18:27:34","modified_gmt":"2018-03-02T23:27:34","slug":"matcha-chia-mochi-cake","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/matcha-chia-mochi-cake\/","title":{"rendered":"Matcha and Chia Mochi Cake"},"content":{"rendered":"

I\u2019ve 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.<\/em><\/a><\/strong><\/p>\n

A few weeks ago, I finally did. <\/p>\n

\"green<\/a>

Matcha (Japanese green tea) and chia seeds came together delightfully in this spongy, not-to-sweet cake.<\/p><\/div>\n

I was inspired by a mochi cake recipe that came with a \u201cspice\u201d mix I received from a company called Raw Spice Bar. They\u2019d 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\u2019t think this was accurate so I went straight to the source. I contacted Koda Farms<\/a>.<\/p>\n

Koda Farms produces Blue Star\u00ae Mochiko<\/a>, 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.<\/p>\n

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.<\/p>\n

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<\/a> as a substitute<\/strong>, 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\u2019s Red Mill brand\u2019s rice flour.<\/p>\n

Let me end on a tidbit, California is the only U.S. state to ban the farming of GMO strains of rice.<\/p>\n

~~~<\/p>\n

 <\/p>\n

Matcha and Chia Mochi<\/u><\/strong>
\n(Adapted from Raw Spice Bar)<\/p>\n

\"matcha<\/a>I used the matcha and chia mix that Raw Spice Bar sent me but you can easily make your own. Add the mix to drinks and other cakes and breads! Just have fun with it! <\/p>\n

Makes: 8 to 10 servings
\nTime: 45 minutes (10 minutes active)<\/p>\n

1 cup mochiko
\n\u00bd cup granulated sugar
\n1 tablespoon Japanese matcha
\n2 teaspoons chia seeds
\n1 teaspoon baking powder
\n1 cup unsweetened coconut milk (not low-fat please!)
\n2 tablespoons butter, melted (optional)
\n1 teaspoons vanilla
\n2 eggs<\/p>\n

Directions:<\/p>\n

    \n
  1. Preheat your oven to 350 degrees F. Line an 8×8\u201d pan with parchment paper.<\/li>\n
  2. Mix together the mochiko, sugar, matcha, chia seeds and baking powder in a mixing bowl.<\/li>\n
  3. Add the coconut milk, butter, if using, vanilla, and eggs and mix until smooth.<\/li>\n
  4. Pour into the pan and bake for 35 to 40 minutes, or until a skewer inserted in the middle comes out clean.<\/li>\n
  5. Cool completely before cutting into squares.<\/li>\n<\/ol>\n

    Notes:<\/p>\n

      \n
    • Japanese matcha is a bright green finely ground tea that’s available at most Asian markets. Do not substitute other green teas.<\/li>\n
    • My preferred coconut milk is Chaokoh brand. <\/li>\n
    • 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. <\/li>\n<\/ul>\n[yumprint-recipe id=’43’]\n","protected":false},"excerpt":{"rendered":"

      I\u2019ve 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…<\/p>\n","protected":false},"author":1,"featured_media":4197,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[438,21,964,24,1001,44,415,129,14],"tags":[1003,1008,1006,1005,616,1002,1004,402,1007,1009],"class_list":["post-4195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-comfort-food","category-easy","category-fusion","category-hawaiian","category-japanese","category-kid-friendly-2","category-snacks","category-sweets-desserts","tag-butter-mochi","tag-glutenfree-cake","tag-japanese-dessert","tag-japanese-green-tea","tag-matcha","tag-mochi","tag-mochi-cake","tag-mochiko","tag-not-too-sweet-dessert","tag-rice-flour-cake"],"yoast_head":"\nMatcha and Chia Mochi Cake - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/matcha-chia-mochi-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Matcha and Chia Mochi Cake - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"I\u2019ve 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. 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