Cabbage the talking cat complained to his owner that Fancy Feast was “just a hodgepodge of table scraps…” and I had a good laugh at that. 😂

I bought my Kobo in August. It’s been so good to get back into reading again.

It was so so good 💚

She looks like she’s dancing 😂

I had just opened my matcha tin from the local Japanese supermarket. Granted, I purchased it about 2 months ago, so I should have consumed it faster.

I baked it instead, and it tasted really good! Disclaimer, I am not a professional baker lol.

Here is the recipe for anyone who wants to try it.

Matcha Mochi Cake (Hawaiian Butter Mochi Style)

Makes one 8x8-inch pan

Ingredients

• 2 cups (320 g) Mochiko sweet rice flour
• 1 cup (200 g) sugar
• 2–3 tablespoons stale matcha (10–15 g)
  • Use 2 tbsp for a subtle flavor.
  • Use 3 tbsp if you want a vibrant green color and stronger matcha taste.
• 2 tsp baking powder
• ¼ tsp salt

Wet ingredients:

• 2 eggs
• 1½ cups milk
• ½ cup melted butter (or neutral oil)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch pan.
3. Whisk together:
   • Mochiko
   • sugar
   • matcha
   • baking powder
   • salt
4. In another bowl whisk:
   • eggs
   • milk
   • melted butter
   • vanilla
5. Combine wet and dry ingredients until smooth.
6. Pour into pan.
7. Bake 50–60 minutes until:
   • top is lightly golden
   • center is just set
8. Cool completely before cutting.
9. Sift matcha on top (optional).