Chilled Rice Flour Chinese Noodles 米粉の冷やし中華
Chilled Rice Flour Chinese Noodles
Desserts
Rice Flour Matcha Pound Cake 米粉の抹茶パウンドケーキ
This pound cake is made with Japanese-grown rice flour and matcha, which has long been enjoyed in Japan. Using rice flour made from Japanese-grown rice gives the cake a moist, fine-textured crumb, while the rich aroma and pleasant bitterness of matcha pair beautifully with the mellow sweetness of white chocolate. This familiar Western-style cake offers a delicious way to enjoy distinctly Japanese ingredients.
日本産米から作られた米粉と、日本で古くから親しまれてきた抹茶を使った、パウンドケーキです。日本産米の米粉を使うことで、しっとりとしたきめ細やかな食感になり、抹茶の豊かな香りとほろ苦さと、ホワイトチョコレートのまろやかな甘みがとてもマッチした味わいとなります。日本ならではの素材を、親しみやすい洋菓子として楽しめます。
How to make
Mix the rice flour, almond flour, matcha and other dry ingredients, then combine with the eggs, sugar and rice oil, and bake. The rice flour batter bakes up moist, with the richness of almonds and the deep aroma of matcha.
Ingredients For one loaf pan (180 × 85 × 60 mm)
- 90 g
- Rice flour (preferably for baking)
- 50 g
- Almond flour
- 1 Tbsp
- Matcha
- 1 tsp
- Baking powder
- 2
- Eggs
- 80g
- Sugar
- 100g
- Rice oil
- 50g
- White chocolate
Preparation method
About 50 minutes *Excluding cooling time
Prepare the ingredients
Mix the rice flour, almond flour, matcha and baking powder, then sift.
Chop the white chocolate.
Line the loaf pan with parchment paper and preheat the oven to 170° C (approx. 340° F).
Make the batter
Put the eggs and sugar in a bowl and whisk well until the mixture turns pale and creamy.
Add the rice oil and mix until fully incorporated.
Add the dry ingredients and white chocolate
Add the mixed dry ingredients and stir well, then add the chopped white chocolate and mix to combine.
Bake
Pour the batter into the pan and tap lightly to release air bubbles. Bake in a 170°C (approx. 340° F) oven for 35–40 minutes.
Insert a skewer; if it comes out clean, the cake is done.
Remove the cake from the pan, let it cool, and slice to serve once completely cooled.
