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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...


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...

Comments

  1. I'll have to make one of these for Bill. He is a matcha fiend. Just this week he was doing backflips when he came across a bag of matcha kitkat bars. Wait until he sees your cake! <3

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  2. Ohhh I need that little bundt good pan! Adorable - and I love all things matcha, I haven't baked with it in awhile; I need to remedy that! Thanks for joining me today with this perfectly green treat!

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    Replies
    1. Yes! It's SO cute, right? Thanks for hosting. I hadn't baked with matcha this month. LOL.

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  3. How did I know you were going to use Matcha? It is amazing how close you can become to your friends whom you talk with daily and see only occasionally.

    ReplyDelete
  4. Great combination of ingredients, bundt looks so tender and moist!

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  5. Lovely cake! Matcha and mochi are my daughter's favorite and need to show your cake to her. You might be having a visitor knocking on your door for the delicious matcha mochi cake. Awesome!

    ReplyDelete
  6. I knew there were different grades of matcha but I didn't realize there was an extra special one called ceremonial! I love the subtle green of your little Bundts, Camilla.

    ReplyDelete
  7. What a delicious recipe ..
    Matcha with coconut cream ... a delicious combination
    Happy New Year !!!

    ReplyDelete
  8. I think somewhere in a cabinet stuffed with baking supplies there may be some matcha. These little bundtlets are almost too cute to eat. Almost.

    ReplyDelete

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