Matcha Mochi Cake with Strawberry Glaze


Marrying ripe summer strawberries with grassy, earthy matcha, this mochi cake is the ultimate contrast of flavors, textures and colors. The recipe, a healthy and sophisticated riff on the Hawaiian dessert, butter mochi, is the brilliant creation of good friend, chef of Highly Likely Cafe in Los Angeles and Chopped champion, Kat Turner. Kat’s mochi cake utilizes our organic, ceremonial grade matcha to lend a surge of health-promoting antioxidants and a vibrant green hue to this QQ (that’s al dente!) cake, then drizzles that with a sweet and tart strawberry glaze, fresh strawberries and sprinkling of bee pollen. The batter’s magical combination of sweet glutinous rice flour (naturally gluten-free), condensed coconut milk and plant-based butter makes this matcha mochi cake unlike anything you’ve had before. Delicious as an afternoon pick-me-up and pretty enough to serve at a party, this easy to assemble pink and green cake looks as good as it tastes. Have your cake and matcha too. 

Matcha Mochi Cake with Strawberry Glaze

Serves 8-10

By Kat Turner




8 tablespoons (114 grams) unsalted Miyokos plant-based butter, melted and cooled to room temperature

1 1/2 cups (225 grams) mochi flour (I prefer Mochiko, but Bob's also makes it)

2 tablespoons CAP matcha powder

1 teaspoon (4 grams) baking powder 

1/2 teaspoon kosher salt

2 large eggs

1 14oz can (375 grams) condensed coconut milk 

1 cup (165 grams) plant-based cream (canned coconut cream or unsweetened non-dairy creamer both work) 


Strawberry Glaze

1/3 cup very ripe strawberries, hulled

Juice of 1/2 lemon, about 1 tablespoon

1 cup (130 grams) powdered sugar 

1 tablespoon (10 grams) lemon zest




Preheat the oven to 350 degrees F. Butter a 9" springform pan (you can also use an 8" springform pan it will just take a little longer to bake). Melt the butter and set aside to cool.


In a medium sized bowl whisk together the mochi flour, baking powder, matcha and kosher salt. Set aside.


In a large bowl using a hand mixer, or using a stand mixer with a paddle attachment, beat the butter with the eggs until creamy. Add the coconut condensed milk and mix until incorporated, then do the same with the plant-based cream.


Carefully fold the dry ingredients into the wet (to avoid making a mess) and then briefly mix on high to ensure everything is well combined. Pour the batter into the prepared pan and bake about 35-40 minutes or until the cake is slightly puffed up and springs back to the touch. A thin knife or cake tester should come out clean after insertion. If you're using an 8" pan, you may need to continue cooking an additional 10 minutes.


Cool the cake for 10 minutes on a wire rack then remove the springform collar. While the cake is cooling make your glaze. Note that the cake must be completely cool before adding the glaze.




Place the ripe strawberries and lemon juice into a blender and process until liquified. Pass the puree through a fine mesh sieve into a medium mixing bowl. Sift the powdered sugar into the strawberry puree and whisk well to completely combine. If the glaze is too loose add more powdered sugar until the desired consistency is achieved.




Once the cake is cooled, remove the bottom of the springform pan and place the cake onto a cooling rack. Spoon your glaze generously on the top and spread the glaze all around the cake so it drizzles over the side. For extra zazz, sprinkle the cake with bee pollen and nonpareils, stud it with extra strawberries, edible blossoms or any other decorations that you love.




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