Inspired by my first encounter with a Japanese mochi-making workshop, I was instantly captivated by the chewy texture and endless flavor possibilities of rice cakes. That moment sparked a journey to blend traditional ingredients with modern techniques, leading me to create these vibrant Matcha Coconut Rice Cake Delights. With the help of a silicone mold and an immersion blender, this recipe turns a simple rice cake into an elegant dessert that will impress any guest!

Ingredients

  • 1 cup glutinous rice flour
  • 1/4 cup granulated sugar
  • 1/2 cup coconut milk
  • 1/2 cup water
  • 2 tablespoons matcha powder
  • 1/4 teaspoon salt
  • 1/4 cup shredded coconut (unsweetened)
  • Fresh fruit (mango, berries, or kiwi for garnish)
  • Edible flowers (optional, for decoration)

Instructions

Begin by preparing your workspace and gathering all necessary equipment: a mixing bowl, a silicone mold, an immersion blender, and a steamer basket.

In a mixing bowl, combine the glutinous rice flour, granulated sugar, and salt. Whisk together until well blended.

In a separate bowl, mix the coconut milk and water. Gradually add this liquid mixture into the dry ingredients, stirring continuously to avoid lumps. Use the immersion blender to blend the mixture until smooth and creamy.

Divide the batter evenly into two separate bowls. In the first bowl, gently fold in the matcha powder until fully incorporated, giving it a vibrant green hue.

In the second bowl, add the shredded coconut and mix well. You can also add extra sugar if you desire a sweeter coconut layer.

Now, it’s time to layer your rice cake mixture in the silicone mold. Start by pouring the matcha batter into the bottom of the mold, filling it about halfway. Tap the mold gently on the counter to remove any air bubbles.

Next, add the coconut batter on top of the matcha layer. Fill to the top of the mold. Smooth the surface with a spatula to ensure even cooking.

Prepare your steamer by bringing water to a gentle boil. Place the silicone mold into the steamer basket, ensuring it fits securely. Cover with a lid and steam for about 20-25 minutes, or until the rice cake is firm to the touch and cooked through.

Once steamed, carefully remove the mold from the steamer and let it cool for about 10 minutes. Gently pop the rice cake out of the mold and let it cool completely on a wire rack.

Once cooled, slice your rice cake into bite-sized squares or rectangles. Serve on a beautiful platter, garnished with fresh fruit and edible flowers for an extra touch of elegance.

Enjoy your Matcha Coconut Rice Cake Delight as a unique dessert that brings together the best of traditional flavors with a modern twist!