One of my favorite cake recipes yet, this matcha cake is filled with classic Asian flavors that are unlike anything else. A moist matcha chiffon cake is layered between red bean and whipped cream filling with chunks of chewy mochi. Altogether, this aromatic cake is a harmony of textures and flavors.
Matcha Red Bean Mochi Cake
This recipe contains matcha sponge cake layers, fluffy whipped cream, red bean filling, and chewy mochi nuggets. In just one cake, several nostalgic Asian flavors are captured. Make this cake for a one-of-a-kind dessert.
Ingredients
Matcha Chiffon Cake
- 6 eggs
- 2/3 cup sugar 120 g
- 1/3 cup vegetable oil 60 g
- 1 1/3 cup flour 150 g
- 2 tablespoons matcha powder 12 g
- 2 teaspons baking powder 8 g
- 1/4 tsp salt 1 g
Red Bean Paste
- 1/2 cup red beans 150 g
- water
- 1/2 cup sugar 100 g
- 1/2 teaspoon salt 3 g
Mochi
- 2/3 cup glutinous rice flour 75 g
- 2 tbsp granulated sugar 13 g
- 2/3 cup water 150 g
- cornstarch
Whipped Cream
- 1 pint heavy cream 240 g
- 1/4 cup powdered sugar 30 g
- 1 teaspoon vanilla extract 5 g
Garnish
- matcha powder
- white chocolate
Instructions
Cake
- Prepare two 8 inch baking pans by lightly buttering the sides and bottom of the pan. Cover the bottom with parchment paper. Dust the surfaces with flour.
- Beat the egg whites until soft peaks form. Add 1/2 the sugar and beat until stiff peaks form and meringue is glossy.
- Beat the together the egg yolks, remaining sugar, and vanilla extract until the mixture is pale yellow and has a ribbon consistency. Whisk in the oil and water.
- Gently fold 1/3 of the egg whites into the egg yolks. Pour the mixture into the egg whites and fold until the mixture is combined.
- Slowly incorporate the flour, matcha powder, baking powder, and salt in multiple batches. Fold until no streaks of dry ingredients remain.
- Pour the batter into the prepared cake pan. Smooth out the surface using a rubber spatula.
- Bake the cake at 350 degrees for 30 to 35 minutes, or until a skewer comes out clean when inserted.
- Remove the cake from the oven and let it cool on a cooling rack upside down. When cooled, slice each cake in half horizontally and let it chill in the refrigerator.
Red Bean Paste
- Rinse the beans and add them to a large pot. Cover the beans with water with 2 inches and bring the water to a boil over medium-high heat.
- Drain the beans and cover with 2 inches of water again. Simmer the beans for 1 hour and let them drain. Return the beans to the pot and add sugar and salt.
- Let the beans cook until thickened. Place the red bean paste in the refrigerator to chill.
Mochi
- Line a baking sheet with parchment paper. Dust a clean surface with cornstarch.
- In a bowl, whisk together the glutinous rice flour flour, sugar, and water until the mixture is smooth.
- Cover the bowl and microwave the mochi at 2 1 minute intervals and 2 30 second intervals. Stir in between, until the mixture thickens and forms a dough.
- Remove the dough from the saucepan and transfer it to the starched surface to cool. Cut the dough into small pieces.
- Place the mochi on the prepared baking sheet and transfer them to the refrigerator to let them chill.
Whipped Cream
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set the whipped cream aside and let it chill in the refrigerator.
Assembly
- Place a layer of matcha chiffon cake on a cake board. Add a layer of whipped cream, red bean paste, and mochi.
- Place another cake layer on top and repeat until all four cake layers have been used. Coat the cake in the remaining whipped cream and dust with matcha powder. Add white chocolate decorations, if desired.
