Hello Monday! Konnichiwa! Ni hao! Annyeonghaseyo! I must say I’m beginning to enjoy Mondays (just a little) because of our fabulous Mug Cakes!
Have a mug? Want some cake? Do it.
Let’s step back in time to Ancient China, as the Emperor Shennong, and inventor of Chinese medicine, watches calmly as his kettle boils over a fire. A gentle breeze flows by, bringing with it a few green tea leaves from a nearby bush into his kettle. One sip. And so began the study of the health-promoting properties of Shennong’s accidental discovery.
Years later, a new form of powdered tea was introduced and popularised. Freshly picked tea leaves were steamed to preserve freshness and colour, then dried and ground into a fine powder. Because the whole leaf was ingested, it’s health properties are amplified. Although the powdered tea method was eventually abandoned in China, Japan grew a liking to it, where 8th century Japanese Zen priests began their own tradition of preparing powdered green tea, giving birth to Matcha as we know it today.
Let peace wash over you as you bite into this rich, sticky green tea healthiness.
The cake will rise right after cooking, and slowly dense itself up back into your mug.
The cake is the perfect hit of matcha without being overly sweet, and I just love anything glutinous – it’s just so fun and sticky to bite into! The longer you leave it to cool, the stickier it gets! If you’re looking to make it even healthier, you can even cut down the sugar in the cake batter, and instead dip the cake in sugar as you’d like it – yumminess in moderation.
- 4 tbsp glutinous rice flour
- 4 tbsp granulated sugar
- 1 tsp matcha green tea powder
- ¼ tsp baking powder
- 5 tbsp milk
- 1 egg
- In a small bowl, combine the glutinous rice flour, sugar, matcha powder, and baking powder. Mix thoroughly (otherwise the matcha powder will separate into chunks that are just too powerful).
- Stir in the milk and egg. There might be a few portions of matcha powder that don’t blend in completely, but do not fear! This just means you’ll have some dark green specks in your mochi – I think it makes it look authentic even.
- In your mug, pour in half the mixture. Cook 1 cup in the microwave for 1min 30secs, the cake should be dense and not runny. Repeat for the rest of the batter.
- Cool, eat!