Strawberry Green Tea Mochi Cakes
Soft, chewy mochi cakes infused with brewed strawberry green tea and filled with fresh strawberry — a pink, bubble-tea-shop-inspired treat.
These mochi cakes take the candy-pink flavor of strawberry green tea and bake it directly into a soft, chewy dessert. Using strongly brewed tea instead of plain water or milk in the batter infuses every bite with the same fruity, lightly grassy aroma you get from the drink itself.
Mochi cake — sometimes called butter mochi or chi chi cake — uses glutinous rice flour, which gives it a uniquely springy, chewy texture unlike a Western sponge cake. It's forgiving to make, doesn't require a stand mixer, and stays moist for days, which makes it an easy make-ahead dessert for parties.
Folding in a chopped fresh strawberry just before baking adds little pockets of real fruit that burst slightly in the oven, reinforcing the tea's flavor with something juicy and fresh rather than relying on flavoring alone.
Cut into small squares, these mochi cakes are the kind of bite-sized, photogenic dessert that pairs perfectly with a glass of iced strawberry green tea or bubble tea — the same flavor in two textures on one table.
Ingredients
- 2 cups glutinous (sweet) rice flour
- 1 cup strongly brewed strawberry green tea, cooled
- 1 cup whole milk
- 3/4 cup sugar
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- Pinch of salt
How to make it
- 1Preheat oven to 175°C (350°F) and grease an 8-inch square baking pan.
- 2Whisk together brewed strawberry green tea, milk, sugar, eggs, melted butter, and vanilla extract until smooth.
- 3In a separate bowl, combine glutinous rice flour, baking powder, and salt.
- 4Gradually whisk the dry ingredients into the wet mixture until you have a smooth, lump-free batter.
- 5Fold in the chopped fresh strawberries.
- 6Pour into the prepared pan and bake for 50–55 minutes, until the top is golden and a toothpick comes out mostly clean (mochi cake stays slightly tacky). Cool completely before slicing into squares.
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