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RYOKUCHA KEKI (JAPANESE GREEN TEA CAKE)

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  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    25 min.

People
Serves 4 to 6
Prep Time
20 min.
Grilling Time
25 min.

the Ingredients

23 Ryokucha Keki Green Tea Cake
  • 150 grams All purpose flour
  • 180 grams White caster sugar
  • 180 milliliters Vegetable oil
  • 1 teaspoon Salt
  • 4 Eggs
  • 3 tablespoons Red bean paste
  • 1 teaspoon Baking soda
  • 4 teaspoons Green tea powder
  • 1 teaspoon Vanilla extract

Instructions

    In the kitchen:

  • 01 Sieve flour then mix all dry ingredients together except for the sugar.
  • 02 In a separate bowl, combine sugar, oil, eggs and vanilla extract and beat till mixture is even.
  • 03 Then gently fold dry ingredients into the wet ingredients gradually till all are combined evenly.
  • 04 Lastly pour mixture into a greased drip pan and spoon red bean paste evenly on top of mixture and it will slide into the mixture.

    • At the barbecue:

  • 01 Preheat grill to 180°C for 15 minutes with the lid down.
  • 02 Place Drip pan with the cake mixture onto Indirect heat and bake at 180°c for 20-25 minutes.
  • 03 After 20 minutes you can check by poking a toothpick and into the middle of the cake and if the toothpick comes out clean, the cake is done.
  • 04 Remove from grill and rest 10 minutes before serving.
Ingredients
Instructions

  • the Ingredients

    23 Ryokucha Keki Green Tea Cake
    • 150 grams All purpose flour
    • 180 grams White caster sugar
    • 180 milliliters Vegetable oil
    • 1 teaspoon Salt
    • 4 Eggs
    • 3 tablespoons Red bean paste
    • 1 teaspoon Baking soda
    • 4 teaspoons Green tea powder
    • 1 teaspoon Vanilla extract

  • Instructions

      In the kitchen:

    • 01 Sieve flour then mix all dry ingredients together except for the sugar.
    • 02 In a separate bowl, combine sugar, oil, eggs and vanilla extract and beat till mixture is even.
    • 03 Then gently fold dry ingredients into the wet ingredients gradually till all are combined evenly.
    • 04 Lastly pour mixture into a greased drip pan and spoon red bean paste evenly on top of mixture and it will slide into the mixture.

      • At the barbecue:

    • 01 Preheat grill to 180°C for 15 minutes with the lid down.
    • 02 Place Drip pan with the cake mixture onto Indirect heat and bake at 180°c for 20-25 minutes.
    • 03 After 20 minutes you can check by poking a toothpick and into the middle of the cake and if the toothpick comes out clean, the cake is done.
    • 04 Remove from grill and rest 10 minutes before serving.

Let's Gear Up

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