Matcha Mochi Bundt Cake #BundtBakers

This is my third month participating in a baking group called Bundt Bakers. And I am already enamored with the bloggers and their creative baked goodies.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

This month's prompt was from Rebekah of Making Miracles. She wrote: "For December's Bundt Bakers, bake up a cake that utilizes the colors red and green - it can be color in your batter, your ingredients, and / or your decorations! Feel free to pick green or red, you don't have to use both."

Here's the red and green line-up...

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Red Velvet Cream Cheese Bundt by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

Matcha

As I do when I think of baking with the color green, I landed on making a bundt cake with matcha.

Just a quick note about Matcha. Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking.

Ingredients 

makes 4 mini bundts and 4 muffins

or one large bundt

• 4  eggs
• 1/4 cup olive oil
• 1 can (14-ounces) coconut milk
• 1/2 cup milk
• 1/2 cup organic granulated sugar
• 1-1/2 Tablespoons baking powder
• 2 Tablespoons matcha powder
• 1 box rice flour (Mochiko)
• Also needed: bundt pans or muffin pans, powdered sugar for dusting

Procedure

Mix the eggs, olive oil, coconut milk, and milk together in a large mixing bowl. Then fold in everything else until just moistened. Spoon the batter into greased mini bundt pans, muffin molds,or large bundt pan. Place on a baking sheet.

Bake for about 30 minutes at 375 degrees Fahrenheit till the top of the cake is slightly browned and slightly cracked. 

Let cool for 10 minutes before turning the cakes onto a cooling rack.

Let cool completely before dusting with powdered sugar and serving.

That's a wrap on the December Bundt Bakers event. We'll be back in the new year; and I'm hosting. I have asked the bloggers to come up with 'A Little Bit of Nostalgia: Bundts with Flavors from Your Childhood.' Stay tuned...