Asian style desserts have always been my pick over another other because they seem to be not as sweet. Which may seem strange since the reason why you eat a dessert is that you want something sweet and sugary! But growing up in an Asian American household, we seemed to bake desserts that are hard to find in the stores around us.
Also, since both of my older siblings have already been to Japan and brought home boxes of Japanese sweets…mainly mochi, my little sister and I have been on a mochi craze. Which had been refueled when we shopping at Fashion Island and came across this Japanese sweets shop called Minamoto Kitchoan. The sweets inside were so delicious and are made fresh, which means you have to eat what you buy within a couple of days!
While cleaning my grandmother’s kitchen, we came across bags of mochi flour that needed to be used soon, which led my little sister and me to bake custard mochi! A favorite of mine that my aunt used to make when we had family gatherings. And because my family was in charge of baking for refreshments at church, we decided to make custard mochi and green tea sponge cake. If you can imagine the creaminess of a custard pie with the soft texture of mochi with a great crust…that is what this is! Plus for the older generation, green tea sponge cake is a hit because it’s easy to eat and the sugar content isn’t too high for them!
1/2 butter, softened
1 1/2 cups sugar
4 cups milk
2 Teaspoon vanilla
2 cups mochiko (sweet rice flour)
3 Teaspoon baking powder
- mix butter with sugar, then add in the eggs one at a time
- add milk, vanilla, mochiko, and baking powder to the mixture
- pour into well-greased 9×12 pan
- bake at 350 for 1 hour
Green Tea Sponge Cake
6 eggs (separated into whites and yolks)
1/2 cup of water
1 Tablespoon green tea powder
1 Teaspoon vanilla
1 cup white sugar
1 1/4 cups AP flour
1/2 Teaspoon cream of tartar
1/2 cup white sugar
- preheat oven to 325F degrees
- mix together the 6 egg yolks on high speed until it turns a pale yellow color (about 5 minutes)
- mix the water and green tea powder in a separate bowl, then add to the yolk mixture along with the vanilla
- slowly add the 1 cup sugar, then increase the speed until the mixture begins to thicken
- slowly add 1/4 cup of flour at a time to the mixture, only mixing until the flour is incorporated (do not over mix the batter), then set aside
- in another bowl, add the 6 egg whites and cream of tartar, mix on high
- slowly add in the 1/2 cup sugar while the mixer is on, then mix until you can see the pattern of the whisk in the batter or when stiff peaks are formed when the whisk is picked up
- fold the yolk mixture into the egg white mixture gently
- pour batter into an ungreased 10-inch tube pan
- bake for 55-60 minutes or until a long toothpick comes out cleanly
- immediately invert cake from the oven and let cool upside down for at least 30 minutes
- use a long knife to loosen the cake from the pan and gently move onto a serving platter
- cake lasts up to a week, but best to eat before then!
Once everything was baked and cooled, we cut and transferred the custard mochi and green tea sponge cake onto a platter and covered it with plastic wrap. Ready to take church the next day!
If you enjoy Asian style sweets or looking to try something new, I suggest you try making one of these! Custard mochi is so easy to make, just mix and pour into a pan and bake. But, if you have a little more time, try making this green tea sponge cake!
Every day, Lai day! Have fun baking!