Description
A chewy and tropical matcha mochi cake swirled with juicy pineapple for a delightful dessert.
Ingredients
Scale
- 2 cups sweet rice flour (mochi or glutinous)
- 1 cup sugar (or less for less sweetness)
- 1 tablespoon matcha powder
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup coconut milk
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pineapple chunks, drained
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch pan.
- In a bowl, whisk together sweet rice flour, sugar, matcha, baking powder, and salt.
- In another bowl, combine the eggs, coconut milk, melted butter, and vanilla. Mix until smooth.
- Add the wet mixture to the dry ingredients and mix until you have a bright green batter.
- Pour the batter into the prepared pan and swirl in the pineapple chunks.
- Bake for 40–50 minutes until golden and set in the center.
- Let cool before serving.
Notes
Grease the pan well to prevent sticking. If using fresh pineapple, pat it dry to avoid a soggy cake. Store leftovers in a sealed container.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg