Matcha double-layer glutinous rice cake, take a bite to experience double flavors, a must-try for glutinous rice lovers.

90 grams of unsalted butter softened to room temperature and 30 grams of granulated sugar, beaten until the volume increases and the color lightens.

3 grams of vanilla extract, 1 egg at room temperature, after beating the egg, add it in 2 portions and mix until uniform.

110g of low-gluten flour, 8g of matcha powder, 1g of salt, 3g of baking powder, sift together.

After sifting in, use a spatula to mix until the color is even.

Line the mold with parchment paper, place the dough in, and press it flat.

Preheat the oven to 170°C, place it in to bake for 10 minutes, then take it out and set aside.

50g of white chocolate and 50g of light cream, melt together in a heatproof manner until smooth, and set aside.

80 grams of glutinous rice flour, 8 grams of matcha powder, 3 grams of baking powder, 40 grams of granulated sugar, sift and mix evenly. Add 1 egg, 100 grams of milk, and 3 grams of vanilla extract, and stir evenly.

Add the chocolate cream mixture and stir until well combined.

Add 30 grams of melted unsalted butter and stir well.

Sift to remove large particles that have not dissolved.

Pour the matcha glutinous rice dumpling batter onto the cookie base and shake a few times to remove large air bubbles.

Preheat the oven to 180℃, then bake for about 25 minutes.

Take it out after baking, let it cool, then cut into pieces and store in the refrigerator sealed.

Matcha double-layer glutinous rice cake, done O(∩_∩)O

The glutinous rice layer is soft, sticky, and springy, lightly bouncing on the tip of the tongue, bringing a delicate and chewy texture.

Double flavor, starting a refreshing journey for the taste buds.

Fresh and fragrant, crispy and soft, intertwined together, combining both appearance and taste.