Matcha Mochi Cake with Umami Caramel Drizzle

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.

2. 2

   In a large mixing bowl, whisk together glutinous rice flour, granulated sugar, matcha powder, and salt.

   ~2 min
3. 3

   In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract.

   ~2 min
4. 4

   Pour the wet ingredients into the dry ingredients and whisk until smooth and well combined. The batter will be thick.

   ~3 min
5. 5

   Pour the batter into the prepared baking dish and spread evenly.

   ~1 min
6. 6

   Bake for 35-45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

   ~40 min
7. 7

   While the cake bakes, prepare the umami caramel drizzle. In a small saucepan over medium heat, melt the brown sugar, stirring constantly until it turns a deep amber color.

   ~10 min
8. 8

   Carefully whisk in the heavy cream. The mixture will bubble vigorously. Continue whisking until smooth.

   ~3 min
9. 9

   Stir in the soy sauce and cook for another minute until the sauce thickens slightly. Remove from heat.

   ~1 min
10. 10

    Let the mochi cake cool in the dish for at least 15 minutes before lifting it out using the parchment paper overhang. Transfer to a cooling rack.

    ~15 min
11. 11

    Cut the cooled mochi cake into squares and drizzle generously with the umami caramel sauce.

    ~1 min