Combining two of my favourites. Much like baked nian gao 年糕 (Chinese New Year cake), it’s chewy and gummy-like with a crusty outer edge. Being not too sweet, these are very addictive!
This is one recipe that you can mix easily, pop in the oven and do something else. For matcha lovers like myself, dust off with a generous layer of matcha on top.
If you haven’t already, try my mochi brownie recipe for a classic chocolate brownie taste.
- 260 g glutinous rice flour
- 120 g sugar
- 2 tsp baking powder
- 4 tbsp olive oil
- 2 large eggs
- 2 cups milk
- 2 tbsp matcha powder
- 1 pinch of salt
- Place the dry ingredients into a large bowl and mix until combined.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients. Stir until there are no lumps in the batter.
- Pour the batter into a prepared brownie tray and bake at 180°C for 70 mins.
- Cool the mochi on a wire rack.
- Dust with matcha powder.