Bakery vs Homemade MATCHA MOCHI CAKE

Bakery vs Homemade MATCHA MOCHI CAKE https://youtu.be/MVm7Zvw_ziY #BuzyBeez I went to Republique in LA, got the Matcha Mochi Cake, and now I'm going to try to make it at home! Nate tries it too! SUBSCRIBE & Hit The Notification Bell ➜ http://bit.ly/honeysucklecatering Insta: https://ift.tt/2AaefxE My Dress: https://ift.tt/2RbfsJk Seventh Generation Cleaner: https://ift.tt/2y5fMAW Honest Cleaner: https://ift.tt/2R7TRl4 ECOS Detergent: https://ift.tt/2y2bkmt Maangchi: https://www.youtube.com/user/Maangchi Korean Bopsang: https://ift.tt/2o4kbC8 Donal Skehan: https://www.youtube.com/user/donalskehan 2 Hearts 1 Seoul: https://www.youtube.com/user/2hearts1seoul/ Pumpkin Spice Scones: https://youtu.be/6FnCxzNiDb4 Republique LA: https://ift.tt/28VKkIL My Main Camera: https://amzn.to/2uiL05m My Vlog Camera: https://amzn.to/2NJWGXI Cast Iron Skillet: https://ift.tt/2JxK0QI Le Creuset Pink Pot: https://ift.tt/2nWINcE Marble Slab Board: https://ift.tt/2nSNZPT Non-stick Frying Pan: https://ift.tt/2L8enmr Mini Food Processor: https://ift.tt/2JzN8LY Vitamix Blender: https://ift.tt/2L4ztSt Hot Plate Burner: https://ift.tt/2nSkkX4 Crate and Barrel bowl: https://ift.tt/2nWJqmw West Elm Gold Flatware: https://ift.tt/2nOTUFx My Staub: https://ift.tt/2nR81tY Anthropologie bowls: https://ift.tt/2nWJsLa My Latte Bowls: https://ift.tt/2nOTW07 Cutting board: https://ift.tt/2nWJtic KitchenAid Mixer: https://ift.tt/2nWINJG Immersion Soup Blender: https://ift.tt/2nOTX4b Le Creuset Dutch Oven: https://ift.tt/2vfSWE7 Smeg Toaster: https://ift.tt/2uG0OSH Raccoon Salt Jar: http://bit.ly/2tzMFoU Music licensed from Lullatone: https://www.youtube.com/user/lullashawn MOCHI MATCHA CAKE: In a large bowl add 1/2 cup melted coconut oil 1 1/2 cups sugar mix with a hand mixer until fluffy add 4 eggs (room temp) mix again until just blended Add 1 can full fat coconut milk 1 can evaporated milk 1 tsp vanilla 1/8 tsp salt 1 box mochiko flour (sweet rice or glutinous rice flour) 2 1/2 tsp baking powder mix again into a smooth batter. Divide between two 9-inch round pans (lined with parchment paper) Bake at 350ºF for 35-40 minutes until golden brown. Let cool completely before removing from the pans. Matcha Glaze: 2 cups powdered sugar 2 tbsp matcha powder pinch of salt Mix then add 2-3 tbsp milk. Mix again, coat the cakes. Top with fresh raspberries The FRIENDLIEST Recipes for #BuzyBeez + #Momdays New videos every week! Mailing Address: P.O. Box 2786 Toluca Lake, CA 91602 © 2018 Honeysuckle Catering. All Rights Reserved. Honeysuckle