Tuesday, February 15, 2011

Matcha Mochi Cake & My First Attempt On Macaroons

I'm sure most of us are still immersing in the valentine's day mood, Valentine's day is just over and there are dozen of Valentine's day celebration i saw posted on facebook yesterday, truth to be told I'm kinda of envious.
Why? because i did not celebrate, I'm not asking for a exaggerating celebration or anything, just a simple dinner by ourselves. In fact i get super irritated by him at bedtime when i jokingly teased him, our conversation as follows:

Me:Why didn't we celebrate V-day?
S: Huh?What's V-day?
Me: ...... *getting very annoyed* remain silent
S: Eh i asking you what's V-day you keep quiet how am i suppose to know?
Me: forget it i'm going to bed.
S: Ohh you mean today is Valentine's Day? Sorry i totally forgot. I don't even know when's valentine's day leh.
Me: *EXTREMELY ANNOYED* ok fine! drop dead then! night!

Tell me if you were in my shoes wouldn't you get annoyed as well? I don't need gifts or a lavish celebration but just a simple dinner by ourselves is so hard? Seriously most of the guys i know, their EQ are super low as i always told S, he in return says we women has a mile high of EQ that's why we get irritated over even the tiniest thing! oh well, this argument is definitely to stuck no matter what!

Oh well, at least baking curb my irritating towards S, here's the Match Mochi Cake i baked last night, compared to my previous post on Chocolate Mochi cake, this time the texture is not dense and chewy, instead its soft, light and fluffy! I got no idea what went wrong, i bought the mochiko flour and after baking the texture became soft, light and fluffy, but the floury taste is still there, but with the matcha taste much stronger its still acceptable to me ohhhhhh i love the smell and taste of matcha alot and of course the color green as well!!

I'm submitting this to the Aspiring Bakers #4 Love In The Air hosted by Ellena of Cuisine Paradise, more details can be found here.

Matcha Mochi Cake
(adapted and modified from My Buttery Fingers)

Makes around 12 cupcake-sized mini cakes

220g glutinous rice flour/mochiko
5g green tea powder
85g unsalted butter, melted (changed to vegetable oil)
155g caster sugar (reduced to 125g)
187g evaporated milk (substituted with fresh milk)
2 eggs
1 teaspoon baking powder
Cooked sweetened red beans/kidney beans for sprinkling (optional)


  1. Preheat the oven to 175C. Grease and flour a cupcake pan.
  2. Sift the glutinous rice flour/mochiko, green tea powder and baking powder together.
  3. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter/vegetable oil, then the evaporated milk. Fold in the dry ingredients or mix until just combined with a hand whisk.
  4. Split the batter between 12 cupcake holes, using around 1/4 cup per cake. Sprinkle the cooked sweetened red beans on top if using.
    Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from the pan.
Up next, my first attempt on making macaroons, oh this is not counted as a successful macaroon even though the feet did appear but most of the tops cracked and burst like nobody's business haha. I took my macaroons with the ones that Cathy of Cathy's Joy gave me when i met her last Sunday. Look at hers its so tall and beautiful and the feet are tall unlike mine!

Cathy's macaroons are smaller and thicker compared to mine, hers is so delicious as well, for more pictures please hope over to her post here.

See the feet difference between mine and hers? Cathy says i'm halfway there so i guess the next couple of post will be on macaroons i hope you will not get sick of it! I will post the recipe once i get a successful macaroon! so stay tuned!

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