Today I’m going to tell you all about the matcha and red bean cake I made.
I had been craving some matcha dessert, and red beans are always a good friend for matcha. I saw a picture of a matcha red bean cake online that looked good, so I got my hand on it. I found some recipes, but most of them are sponge cake bases, and I prefer something more fluffy and airy. So I did some tweaking.
First off, I whipped up the batter. I cracked some eggs into a bowl, tossed in some sugar, and whisked them until they were all pale and fluffy. Then, I sifted in some cake flour and matcha powder. Make sure to use some good-quality matcha powder. I got mine from a friend who travels to Japan a lot.
In another bowl, I made the red bean paste. I soaked the red beans overnight. Then, I cooked them until they were soft and mashed them with some sugar.
Here comes the fun part – assembling the cake! I baked the cake in two layers. I spread a layer of whipped cream on one cake, then top with red bean paste and some mochi I made the day before. I put the other cake layer on top and covered the whole thing with more whipped cream and sprinkled some matcha powder on top. The cake looked so pretty!
- Soak red beans overnight
- Whip eggs and sugar
- Sift flour and matcha powder
- Cook and mash red beans
- Bake the cake
- Assemble the cake with whipped cream, red bean paste, and mochi
I put the cake in the fridge for a few hours to let it set. It tasted really good! The matcha flavor was not too strong, and the red bean paste was not overly sweet, making it just right for me. The texture was light and fluffy, and the mochi added a nice chewy contrast. It’s even better the next day. Next time I might try adding some fresh fruit, maybe strawberries or mangoes. It’s a perfect cake to make for a special occasion or just to treat yourself!
I kept the cake in the fridge, in an airtight container, and ate it up within three days. It’s so tasty!
