More Mochi Cake: Matcha and Azuki

That mochi cake was such a hit last time that I knew I had to try it with the quintessential Asian dessert pairing: matcha (green tea powder) and azuki (sweetened red bean).

The recipe is exactly the same as before, except I used 2 tablespoons of matcha and one 7-something ounce can of sweetened but whole azuki (you can find it in the canned sweet things in your Asian grocery...don't get the red bean paste, but the whole beans) in place of the blueberries.


Oh, also, this time I used the mochiko from Koda Farms rather than the other brand I used the first time...and it made a big difference in the thickening properties of the batter. So use the Koda Farms mochiko if you can!

The results? DELICIOUS. Soft, moist spongy, chewy, crunchy top, fragrant with tea, awesome with tea or coffee....addictive.