Matcha and Coconut Mochi Brownie

Good weather is settling in, and it's Hanami season in Japan, a tradition of gathering to admire the beauty of cherry blossoms, the famous sakura.

To celebrate the arrival of fine weather, today we're sharing a recipe for matcha and coconut mochi brownie. Soft, slightly chewy, and flavored with matcha, it's a perfect snack to take for a picnic in the park... even if the sakura aren't there!

Ingredients

• 1 cup Mochiko sweet rice flour

• ½ cup sugar

• 1 tsp baking powder

• 1 egg (or a flaxseed substitute for a vegan version)

• 1 cup canned coconut milk

• 1 tbsp SAKAO Organic Matcha

• A pinch of salt

Preparation

1. Preheat oven to 350°F (175°C).

2. Lightly butter a pan.

3. In a large bowl, combine Mochiko sweet rice flour, sugar, baking powder, and salt. Sift in the SAKAO organic matcha, then mix all dry ingredients thoroughly.

4. In another bowl, whisk the egg with the coconut milk.

5. Pour the liquid ingredients over the dry ingredients.

6. Gently mix with a spatula until a smooth, lump-free batter is obtained.

7. Pour the batter into the prepared pan.

8. Place in the center of the oven and bake for about 25 to 35 minutes, or until the top is lightly golden and the center is cooked through.

9. Remove from oven and let cool on a wire rack.

10. Cut into pieces and sprinkle with a little extra matcha before serving.

Slip it into your picnic basket and enjoy it outdoors to fully embrace spring.

Enjoy your meal!