Raspberry Mochi Butter Cake With Matcha Glaze Recipes

Steps:

• Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
• Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
• Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
• Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
• Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
• Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
• Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.

Steps:

• Reserve 3 tablespoons of the freeze-dried raspberries in a small bowl for serving, then place the remaining raspberries in a food processor along with the granulated sugar. Pulse until the raspberries are finely ground and the sugar becomes pink. Transfer to a large bowl. Add the flour, baking powder, salt and nutmeg and whisk together until completely combined.
• Whisk together the buttermilk, sour cream, whole egg, yolk, oil and vanilla in a medium bowl until completely combined. Fold into the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
• Working on the baking sheet, stamp out as many rounds as you can with a 3-inch round cutter, dipping the cutter in flour before each cut to prevent sticking. Then use a 1-inch round cutter to stamp out the center of each round, dipping the cutter in flour before each cut. Gather the dough scraps and gently re-roll without overworking the dough. Repeat the stamping until all the dough has been used-you should have 8 doughnuts and 8 doughnut holes.
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 350 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer the doughnuts and the holes to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process drains a lot more of the oil than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar and matcha in a medium bowl until thoroughly integrated and no lumps remain. Whisk in 3 tablespoons of milk, stirring until the glaze is smooth and the consistency of honey; add more milk (up to 1 tablespoon more) or confectioners' sugar if necessary, to get the correct consistency.
• Crush the reserved freeze-dried raspberries in a small resealable bag.
• Dip each doughnut into the glaze on one side (I prefer the craggy side, which has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Sprinkle the doughnuts and the holes with the crushed raspberries. Let the glaze set for 10 minutes before serving.

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
• Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
• In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
• Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
• Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
• Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
• Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
• Pour the glaze over the cake and spread to cover evenly.
• Cut the cake into 8 pieces and serve.
• Enjoy!

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. cake pan with parchment. Sift cake flour and matcha powder together twice. , In another large bowl, beat egg yolks and 1 tablespoon sugar until slightly thickened. Beat on high speed until thick and lemon-colored. Beat in milk, oil and vanilla. Fold in flour mixture. , Place egg whites in a small bowl. With clean beaters, beat on medium until soft peaks form. Gradually add remaining 4 tablespoons sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, mash raspberries with 1 tablespoon sugar. Press through a fine-mesh strainer into another bowl; discard seeds. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until stiff peaks form. Gently fold in 2 tablespoons raspberry puree., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 30 minutes before serving. Serve with remaining raspberry puree. If desired, garnish with additional whipped cream and raspberries.