This stretchy, chewy and sweet Matcha Butter Mochi Cake is a vegan and gluten-free take on a beloved Japanese-Hawaiian dessert.
- 3–5 oz silken tofu
- 1/4 cup vegan butter, or coconut oil
- 1 cup organic sugar
- 2 cans full-fat coconut milk (or evaporated coconut milk)
- 1 tbsp ceremonial grade matcha powder
- 1 lb sweet glutinous rice flour (1 box Koda Farms brand)
- 2 teaspoons baking powder
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
optional, for garnish
- 2 tbsp pistachios, finely chopped
- 1/4 cup unsweetened coconut
- Preheat your oven to 350F and grease a 10×10 square baking pan with vegan butter or coconut oil.
- First, we’re going to break down the tofu. You can do this in a food processor, or simply pass it through a sieve to get a nice, smooth liquid!
- Next, melt the butter over low heat in a saucepan. Once the butter is mostly melted, remove from heat, add the sugar, coconut milk, tofu and vanilla bean paste or extract and whisk until evenly incorporated. Don’t whisk too vigorously–avoid creating too much bubble!
- In a large mixing bowl, sift in your dry ingredients–matcha powder, glutinous rice flour, baking powder and salt. Add your melted butter mixture to the dry ingredients and stir with a rubber spatula until completely smooth.
- Transfer your mixture into your baking pan and tap the pan on a hard surface to remove any air bubbles. If desired, cover the surface with your pistachio and coconut mixture
- Bake in the oven for 1 hour, until surface is golden brown. Let cool completely until cutting into small squares. Traditionally, it is cut into 24 pieces!