Matcha Mochi Mini-Bundts

Matcha Mochi Mini-Bundts
Food Librarian Blog:
November 13, 2009

1 cup butter (2 sticks), melted
2 cups sugar
1 can evaporated milk
2 teaspoons vanilla
4 eggs
2 teaspoons baking powder
2 teaspoons matcha green tea powder
1 pound (1 box) Mochiko from Koda farms

1/2 cup (or to your liking) sweetened red bean paste (smooth)

1. In a large bowl, whisk together, by hand, the sugar and melted butter. Add evaporated milk and vanilla and mix well. Add eggs and mix to combine. Finally, stir in baking powder, mochiko, and matcha powder.
2. In a small bowl, mix red bean paste until smooth. Scoop into a pastry bag or small freezer bag.
3. For Mini Bundts: Pour some batter into the mold, pipe some bean filling over the batter, and cover with more batter. Bake in preheated 350 degree oven for 30-33 minutes, until a toothpick comes out clean and cake bounces back to the touch. Makes 12 mini Bundts.
4. For 9 x 13 pan: Baked at 350 for 1 hour. I haven't tested this in a 9 x 13 pan, but I think you could swirl in the sweetened red beans...let me know what you do!

A note on the mini Bundts: I made these in a mini Bundt pan (holds 6 per pan) and I think that is the perfect size. I haven't tried this recipe in a large Bundt, and I have reservations about that. Mochi cakes doesn't rise very much and are dense and chewy. I'm afraid a 12-cup Bundt might not work out, but I'll try it someday. If you don't have mini Bundt pans, I would make this into cupcakes or in a 9 x 13 pan. If you use cupcakes, you might even just spray the pans and serve them upside as the an might end up at the top. Anyhoo, this is my way of saying this recipe hasn't been tested on anything but the mini Bundt pan. If you make it, let me know how it turns out in different size pans!