Chef:

Nicco
Nicco

It’s time to bake outside the box—join Homemade for a cozy, chewy, tropical dessert that’s anything but ordinary. In this YouTube Live cooking class, we’re making Matcha Mochi Cake with a Pineapple Swirl—a naturally gluten-free treat with earthy green tea flavor, a gooey rice cake base, and a vibrant swirl of homemade pineapple curd.

No frosting, no fuss—just bold flavor, bouncy texture, and a swirl that looks as good as it tastes.

✨ What You’ll Learn:

  • How to master chewy, just-set mochi cake at home

  • The secret to a swirlable pineapple curd (hint: not too thick!)

  • Tips for balancing sweet, tart, and earthy flavors in one bake

👨‍🍳 Chef’s Tips for Mochi Cake Magic

Use sweet rice flour (mochiko) for that classic chewy texture, and sift your matcha to avoid clumps and boost the cake’s vivid green hue. When making your pineapple curd, stop cooking when it’s just thick enough to drag a spoon through—if it’s too firm, it won’t swirl. And don’t overmix the curd into the batter—just a few gentle swirls for that marbled look.

Let the cake cool completely before slicing for the cleanest cuts and best bounce.

🍵 Perfect for tea lovers, bake night enthusiasts, or anyone curious about rice flour bakes with a twist.

This Class Will Be on YouTube Live!

This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Cozy up and bake along!

Recipe

Matcha Mochi Cake with Pineapple Swirl

A chewy, tropical rice cake with a swirl of naturally sweet pineapple curd. No glaze, no topping—just bouncy texture and a hit of matcha to keep it earthy and cool.

Servings: 12
Prep time: 15 minutes
Cook time: 1 hour
Cool time: 1 hour

Ingredients

For the pineapple curd:

  • 1½ cups very ripe pineapple chunks (blended to make ~1 cup purée)
  • 2 tsp cornstarch
  • 1 tbsp lemon juice
  • Zest of one lemon
  • Pinch of salt

For the matcha mochi cake:

  • 1½ cups unsweetened plant-based milk
  • ⅓ cup neutral tasting oil (like avocado or canola)
  • 2 tsp vanilla extract
  • ½ cup granulated sugar
  • 1½ tbsp matcha powder, sifted
  • 2 cups (260 g) mochiko (sweet rice flour)
  • ½ cup (60 g) tapioca flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs

Instructions

  1. Make the pineapple curd:
    Blend the pineapple chunks into a smooth purée.
    Add the cornstarch, lemon juice, and salt to the blender; blend again until fully combined and no lumps remain.
    Pour the purée into a small saucepan and cook over medium heat, whisking constantly, until it begins to thicken—about 3 minutes. (You want it loose enough to swirl into the cake.)
    Stir in the lemon zest and a pinch of salt. Let cool while you prepare the batter.
  2. Make the matcha mochi batter:
    Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
    In a medium bowl, whisk together the milk, oil, vanilla, sugar, and eggs until smooth.
    In a large bowl, sift in the matcha powder, then add mochiko, tapioca flour, baking powder, and salt. Whisk to combine.
    Pour the wet ingredients into the dry and whisk until the batter is smooth and lump-free.
  3. Assemble and bake:
    Pour the matcha mochi batter into the prepared pan and smooth the top.
    Dollop the pineapple curd across the surface. Use a knife or skewer to gently swirl it—don’t overmix.
    Bake for 45–55 minutes, or until the top is puffed, golden around the edges, and set in the center. Rotate the pan halfway through baking.
    Let cool in the pan before slicing into squares.