Matcha Art Steamed Cake

Separate an egg into two containers that are free of oil and water.

Add 10g of sugar to the egg yolk and mix evenly.

Add the milk and then stir evenly.

Add cooking oil and continue to stir evenly.

The rice flour should be the very fine kind.

Sift the rice flour through a fine sieve into the egg yolk batter and fold until evenly combined.

Whip the egg whites until frothy, then add 20g of sugar and beat until well combined.

Add another 20g of white sugar and continue beating (because there are only 2 eggs, I added the sugar in two batches)

The egg whites have been whipped.

Take out the meringue and fold it into the egg yolk batter evenly.

Then fold all the egg yolk batter into the remaining meringue and mix evenly.

The cake batter has been made.

Divide the cake batter into two portions, and add matcha powder paste (mix matcha powder with a little water to make a paste first) to one portion and stir well.

The matcha cake batter is ready.

Use the natural-colored paste as the base, then add the green paste.

Pour both colors completely into the cake mold separately, tap out the bubbles, and cover with plastic wrap.

Bring the water in the steamer to a boil first, then place the cake mold in and steam for 30 minutes. After turning off the heat, wait 3 to 5 minutes before opening the lid.

Remove the cake from the mold.

Make two cuts to get 4 pieces, the pattern looks beautiful (this is my personal recipe).

The plating is beautiful.

Very soft, fragrant and sweet.

The pattern and texture are clear.

The pattern is naturally beautiful.

I really like this pattern, it's beautiful!

The natural rice aroma of rice flour combined with the fresh fragrance of green tea powder creates an exquisite taste.

This is a 6-inch steamed cake, one cake is not enough to eat.

The family couldn't stop praising the cake; it was both visually appealing and delicious.