Mochi Cake by @le.renard.et.les.raisins
1h15
Medium
1 serving
🍬
100 g
Sugar
🥥
800 ml
Coconut Milk
🥜
45 ml
Pistachio Butter
🍶
100 g
Vegetal Yogurt Or Silken Tofu
🥛
100 ml
Soy Milk
🌰
10 ml
Bitter Almond Extract
🍵
10 ml
Matcha
🍚
460 g
Glutinous Rice Flour
🧂
1 g
Salt
Preparation Steps
Step 1/4
Mix flour, sugar, salt, matcha.
Step 2/4
Add coconut milk, almond extract, yogurt or tofu, soy milk, pistachio butter.
Step 3/4
Pour into mold, bake at 356°F for 1h.
Step 4/4
Let cool before serving.
Composition
Ingredients
Types
Sweeteners, Dairy alternatives, Nuts, Flavorings, Grains, Seasonings
Ingredients
sugar, coconut milk, pistachio butter, vegetal yogurt or silken tofu, soy milk, bitter almond extract, matcha, glutinous rice flour, salt
Allergens
nuts, soy
Dietetics
Dietary regimen
vegan, vegetarian, gluten-free, lactose-free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
whisk, bowl, baking mold
Appliances
oven
Type
Type
Type Of Dish
Dessert
Occasions
Snack, Breakfast
Origin
Source
Platform
Original Creator
@le.renard.et.les.raisins
Origin
Cuisine
Japanese, Hawaiian
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Bitter
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 5 days (in an airtight container), freezer : Up to 1 month (in an airtight container)