Getting Started with Matcha Red Bean Cake
Alright, so I finally got around to making that matcha red bean cake I’d been thinking about. Had a bit of free time, figured why not give it a go. It’s a combo I really like, that slightly bitter green tea taste with the sweet red bean. Always hits the spot.
First thing, I pulled out all the gear. You know the drill: bowls, whisk, measuring cups, the baking pan. Then I gathered the ingredients. Had to make sure I actually had enough matcha powder – using the cheap stuff ruins it, trust me. Found my stash, good quality stuff. Grabbed the flour, sugar, eggs, baking powder, a bit of milk, and oil. For the red bean paste, I just used a can of the pre-made stuff. Look, making adzuki bean paste from scratch is a whole day affair, sometimes convenience wins.
Mixing and Prepping
Okay, down to business. Dry ingredients first. I measured out the flour, sifted in the matcha powder and baking powder, added a pinch of salt. Gave it all a good whisk to combine everything evenly. You don’t want clumps of matcha, looks weird and tastes strong in spots.
Next, the wet ingredients. Cracked a few eggs into another bowl, added the sugar. Whisked that together until it looked a bit lighter. Then I poured in the oil and milk, mixed it again. Simple enough. Then came the combining part. Poured the wet stuff into the dry stuff. Mixed it gently. I always try not to overmix cake batter, makes it tough. Just until it all comes together, you know?
Now for the layering. I greased and floured my baking pan. Poured about half the green batter in. Then I spooned dollops of the red bean paste over the batter. Didn’t really swirl it this time, just plopped it in there. Covered it all up with the remaining matcha batter. Smoothed the top a bit with a spatula.
Baking and the Result
The oven was already preheated, so I carefully slid the pan in. Set the timer. The kitchen started smelling amazing after about 20 minutes – that warm, grassy matcha scent mixed with sweetness. Waited until the timer went off, then did the skewer test. Stuck it in the middle, came out clean. Perfect.
Pulled it out and let it cool in the pan for a bit before turning it out onto a wire rack to cool completely. Patience is key here; cutting into a hot cake is just messy. Once it was cool, I dusted the top with a little extra matcha powder just for looks. Nothing fancy.
So, how did it turn out? Pretty darn good, actually. The cake was moist, the matcha flavour was definitely there but not overpowering, and the sweet red bean paste was a nice contrast. The distribution of the red bean was a bit random because I just plopped it in, but hey, it tasted great. Every slice was a bit of a surprise. Definitely worth the effort. Probably make it again soon.
