🇬🇧 I found this recipe in French on the website La Maison du Mochi. It’s a cross between a cherry clafoutis and a matcha mochi. As a steam-cooked cake, it has a flan-like texture similar to Japanese mochis. I added a bit more matcha and used dairy milk and cream instead of soya. Serve it cold from the fridge and it’s really refreshing on a hot summer’s day.
🇬🇧 For 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
- 90g sticky rice flour
- 65g plain flour
- 100g caster sugar
- 2 tsp matcha
- 240g milk
- 60g double cream
- 150g cherries
1. Whisk together the sticky rice flour, plain flour, sugar and matcha. Slowly pour in the mixture of milk and cream.
2. Grease a 6-inch tin and place inside a steamer basket over boiling water. Pour the batter in, reserving a couple of ladlefuls for later. Cover the tin with a plate, close the lid on the pot and steam for 30 minutes.
3. Meanwhile, remove the stones from the cherries. Once the 30 minutes are up, pour the rest of the batter into the tin and arrange the cherries on top. Close the lid and steam for a further 15 minutes until cooked through.
4. Leave to cool before placing in the fridge overnight. Serve cold.