Green Tea Mochi Cake. In a large bowl cream the butter and sugar. Red bean paste I used Japanese canned prepared aduki beans Butternut squash puree I used leftovers see notes Preheat the oven to 175C.
Bake the mochi cake for an hour at 350F and then cool it in the pan before slicing and serving. Add the eggs rice flour baking powder and vanilla and stir to combine. Mix in the eggs rice flour baking powder and vanilla.
In another large bowl whisk.
Tear off tablespoon-sized portions of dough and shape into small rounded discs with damp hands. In a large mixing bowl whisk together mochiko flour. Green Tea Mochi Cupcakes Recipe. Pour the wet ingredients into the dry and use your whisk to blend them.