Sticky Crunchy Glutinous Rice Flour Cake (Mochi + Matcha + Almond Crunch)
There are so many varieties of rice cakes in the world. Growing up in the Philippines where the sight of rice is inescapable, I’ve always maintain my love for rice desserts. I witnessed the meticulous process of making it and I would say it took forever! I just don’t think I have that kind of time right now.
Introducing my sticky crunchy glutinous rice cake recipe with matcha and almond crunch! Ready in less than 2 hrs! The only thing that I have to warn you about it is to be patient and to never skip the cool down process. What else do I want to tell you about this recipe? Umm, it reminds me of “kalamay” in the Philippines which is al-most the same, but kalamay uses fresh milled glutinous rice as opposed to a rice flour. Coconut milk is also the choice of milk when making an authentic kalamay. Oh, and cook it with banana leaves for added taste and aroma!
Look at that! I must say this is also inspired by the Hawaiian butter mochi. The almond crunch is definitely the game changer for this recipe. I love the synergy between the sticky mochi and crunchy almonds. It is such an amusing sweet rice dessert that you can proudly give away as a gift to your friends and family.
Sticky Crunchy Glutinous Rice Flour Cake Recipe (Mochi + Matcha + Almond Crunch!)
- 28 cm round pan
- 250 g glutinous sweet rice flour Japanese or Mochiko (USA)
- 4 tbsp unsalted butter melted and cooled
- 2 medium eggs beaten
- 1 cup almond milk
- 1/3 cup sugar
- 1 tsp vanilla bourbon
- 1 tsp fresh baking powder
- a pinch of salt
- 1 tsp organic matcha powder
- 1 cup almond flakes
- 6 tbsp sugar
- 2 tbsp water
- Read helpful tips below.
- Pre-heat oven to 350°F / 175 °C.
- In a small saucepan, melt butter. Set aside.
- Brush a 28 cm round pan with some melted butter. Set aside.
- In a medium bowl, combine glutinous rice flour, almond milk, beaten eggs, and sugar. Mix.
- Add cooled melted butter. Mix.
- Add vanilla. Mix.
- Add baking powder and salt. Mix.
- Add matcha powder. Mix.
- Carefully pour the mixture into the baking pan. Spread it evenly.
- In a small bowl, combine almond flakes, sugar, and water. Gently mix until almonds are well coated with sugar water.
- Add almonds on top of the mixture.
- Bake for 30-35 minutes making sure the almonds are golden and crunchy to touch.
- Cool down for at least an hour.
- Serve and enjoy!
- melt butter and cool down.
- use Japanese glutinous sweet rice flour or Mochiko (USA)
- make sure everything is well combined before baking (we want smooth texture)
- you can make this THICKER by using a smaller baking pan, but baking/cooling time will be longer.
- to make almonds extra crunchy, bake until golden brown.
- be patient and don't skip the cool down (~1 hr)
- for holiday gift giving, wrap the same day. It's less crunchy if you wait more than a day.
WATCH The Mochi Matcha Almond Crunch Recipe Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.