Matcha Rice Flour Cake

Overview

A gluten free steamed matcha cake made with rice flour. Based on a youtube video I saw for making plain rice cake. I halved the batch, added matcha and vanilla, and tweaked the sugar and milk until it was a pretty good flavor and texture.

Ingredients

2 eggs (separated into yolks and whites)

15ml oil

55ml milk

70g rice flour

5g culinary grade matcha powder

Vanilla extract

1/4 tsp cream of tartar

45g sugar

Procedure

Mix yolks, oil and milk together.

Add in rice flour, then add the matcha. Blend well and make sure the matcha doesn't clump up.

Mix in vanilla.

In another bowl, whisk egg whites until they begin to froth. Add cream of tartar, and continue whisking, slowly adding in the sugar. Whisk until medium peak.

Fold in egg whites into the batter. Try to do this in about 3 parts. Make sure it is well mixed, and there are no streaks.

Pour in a round cake pan (The original recipe says not to grease your pan, I ever so slightly grease mine because it is stainless steel).

Place cake pan in steamer and steam. Steam time will vary, but it does take longer than other steamed cakes. On my Tatung rice cooker, I used 2 tatung measuring cups of water.

Let cool completely.

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