Matcha Butter Mochi Cake with Black Sesame
Chewy, custardy, and packed with vibrant matcha, this butter mochi cake is the ultimate afternoon treat—especially with a cold matcha latte on the side
Matcha Butter Mochi Cake with Black Sesame
Featuring Littlefoot Matcha and Ribbon Kitchen
Ingredients
16 oz (1 lb) sweet glutinous rice flour (e.g., Mochiko)
2 tbsp Littlefoot Matcha
2 cups whole milk
1 (14 oz) can full-fat coconut milk
1½ cups granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, melted and slightly cooled
4 large eggs
2 tsp vanilla extract
2–3 tbsp black sesame seeds, for topping
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line with parchment.
In a large bowl, whisk together the Glutinous rice flour, matcha, sugar, baking powder, and salt
In another bowl, whisk the eggs, whole milk, coconut milk, melted butter, and vanilla extract.
Combine wet and dry ingredients, mixing until completely smooth.
Pour batter into the prepared pan. Gently tap to release air bubbles.
Sprinkle black sesame seeds evenly over the top.
Bake for 55–65 minutes, until the top is golden, set, and a toothpick inserted in the center comes out clean.
Cool completely before slicing into squares. Use a plastic knife or lightly oiled blade for clean cuts.
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊