Matcha Mochi Cake: A sweet treat to make in your rice cooker tonight!
Trae Nguyen of The Hustler’s Cookbook shares a favourite thing to make in this go-to kitchen appliance
In each episode of Life These Days, lifestyle experts share something helpful that they have learned while at home so that you can try your hand at it, too.
Despite its name, the rice cooker can be used for sooo much more than cooking rice — including Trae Nguyen’s Matcha Mochi Cake. In this video, Nguyen shares how to make one of her favourite recipes — one she developed for a rice cooker. Rich and moist, with a chewy texture, this mochi cake is a naturally-gluten-free sweet treat. Plus, cleanup is easy (yay for one-pot meals)! Watch below then scroll down to grab the full recipe.
Matcha Mochi Cake
By Trae Nguyen
- 2 cups glutinous rice flour
- ⅓ cup sugar
- 2 tbsp matcha powder
- 2 large eggs
- 3 tbsp butter, melted
- 2 cups soy milk (any milk works)
- 1 cup white chocolate chips
Plug in your rice cooker, and keep it at warm.
In a bowl, mix glutinous rice flour, sugar and matcha powder together.
In a separate bowl mix soy milk, butter and eggs together. Slowly add your dry ingredients to the wet mix. Keep stirring as you add until smooth and fully incorporated. By slowly adding your dry ingredients, this helps us avoid having clumps in our batter. Once the batter is made, place it aside and butter the edges of the pot.
Pour batter into the pot and add your chocolate chips last. This allows our chocolate chips to sink throughout the batter as our cake is cooking. Close your lid and hit “cook”. You will cook your cake for 7 cycles.
Please note: When using a rice cooker for cakes, your batter doesn’t contain much liquid. Your rice cooker will only stay in the “cook” status for 5 minutes before going into “warm”. All you need to do is let it stay on “warm”, do not open the lid because it’s still cooking. And then in 5 minutes you can press it down to “cook” again. Repeat this 7 times.
After 7 cycles, remove the rice cooker insert from the machine, and let it sit at room temperature for 3 hours before removing the cake.
Store up to 3 days in an airtight container at room temperature.
Yield: Makes 1 cake
Trae Nguyen is a freelance creative and author of The Hustler’s Cookbook. She hopes to shine light on the stories of marginalized communities through her work. Follow her on Instagram at @hustlers.cookbook.