Bakery vs Homemade MATCHA MOCHI CAKE | HONEYSUCKLE

Bakery vs Homemade MATCHA MOCHI CAKE: • Bakery vs Homemade MAT... #BuzyBeez I went to Republique in LA, got the Matcha Mochi Cake, and now I'm going to try to make it at home! Nate tries it too! SUBSCRIBE & Hit The Notification Bell ➜ bit.ly/honeysuc...
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MOCHI MATCHA CAKE:
In a large bowl add
1/2 cup melted coconut oil
1 1/2 cups sugar
mix with a hand mixer until fluffy
add 4 eggs (room temp)
mix again until just blended
Add 1 can full fat coconut milk
1 can evaporated milk
1 tsp vanilla
1/8 tsp salt
1 box mochiko flour (sweet rice or glutinous rice flour)
2 1/2 tsp baking powder
mix again into a smooth batter.
Divide between two 9-inch round pans (lined with parchment paper)
Bake at 350ºF for 35-40 minutes until golden brown.
Let cool completely before removing from the pans.
Matcha Glaze:
2 cups powdered sugar
2 tbsp matcha powder
pinch of salt
Mix then add
2-3 tbsp milk. Mix again, coat the cakes. Top with fresh raspberries
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