Strawberry Okashi Recipe
strawberry, toasted rice, matcha sponge
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Ingredients
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Ingredients
Method
Directions
Prepare the Matcha Sponge
Preheat the oven to 180°C (350°F). In a mixing bowl, whisk together eggs and sugar until pale and fluffy. Gradually add the vegetable oil, milk, and vanilla extract, mixing well. Sift in the all-purpose flour, baking powder, and matcha powder, and fold until just combined. Pour the batter into a lined cake pan and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before removing from the pan.
Prepare the Strawberries
While the sponge is cooling, wash and hull the fresh strawberries. Slice them in half or quarters depending on their size, and set aside.
Assemble the Okashi
Once the matcha sponge is completely cooled, cut it into small squares or desired shapes. On each plate, layer the matcha sponge, toasted rice, and fresh strawberries. You can also sprinkle some additional matcha powder on top for garnish.