Easy With A Rice Cooker! Matcha Tea Cake With Walnuts – a delicious recipe with Milk, Egg, Walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the egg in a bowl.
2
Add 200 ml of milk and mix.
3
Add 200 g of pancake batter mix and 1 tablespoon of matcha and mix until there are no lumps.
4
Put the walnuts in a bag and use the bottom of a bottle or a rolling pin to crush them.
5
Crush up coarsely so you can enjoy the nutty texture, and mix it into the batter.
6
Pour the batter from Step 3 into the bowl of a rice cooker, and switch on the cooker.
7
When it's done, poke the middle of the cake with a bamboo skewer.
8
If there's some batter on the skewer, switch on the cooker again.
9
When the cake is done, take the inner bowl out of the cooker.
10
Let it cool down a bit before flipping it over, and the cake should come right out.
230
kcal
Calories
20
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 200 grams Japanese pancake mix, 200 ml Milk, 1 Egg, 1 tbsp Matcha, and more.
Yes, Easy With A Rice Cooker! Matcha Tea Cake With Walnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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