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1
Put all the ingredients in a bowl (drain the yogurt and melt the butter in advance) and mix using a whisk until smooth.
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2
Take 1/3 of the batter and put it in a small bowl.
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3
Add matcha and mix well.
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4
Pour the matcha batter in a heatproof container and tap the container on the work surface to even out the surface.
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5
Heat up the batter in a microwave for 20 seconds to make the surface a little bit dry and firm.
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6
The batter will soon rise, so don't take your eyes off of it while heating it up!
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7
Divide the rest of the batter into two portions.
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8
Leave one as it is and gently pour it onto the matcha batter from Step 4.
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9
Heat it up in the microwave for 20 seconds to cook.
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10
Dissolve just a little bit of red food coloring in milk and mix it with the remaining batter to make it pink.
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11
Gently pour the pink batter on the cooked batter from Step 5 and heat in a 600 W microwave for about 3 to 4 minutes.
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12
I feel that when the microwave temperature is high, the batter tends to bubble and rise, causing the layers to mix together.
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13
Check how the cake looks while cooking, then lower the wattage and adjust the time.
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14
Then the cake is ready when you stick a bamboo skewer through the cake and it comes out clean Once cooled and removed from the container, the cake will have 3 distinct tiers.
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15
For those who don't have food coloring!
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16
Here is a recipe for a Two-color Steamed Bread with Adzuki Beans..
