Matcha and Strawberry Cream Twunkie
My version of a Twinkie called the "Twunkie" (think Twinkie but more grown up) featuring a matcha mochi cake filled with strawberry mascarpone cream. I love using legacy brands as a vehicle to showcase ingredients I felt scared to take to school as a kid. Like I used to be the kid who would screen my lunch box like I was TSA screening for bombs, except the bombs were literally any non-American snack from the Asian Market which would go straight into the trash. And so this is my way of living my delusional childhood fantasy of a world where an iconic American brand like Twinkies normalized foods like mochi or flavors like matcha in the snack aisle. This "Twunkie" is made with Mochiko rice flour to make a easy mochi batter that can be made in Twinkie molds or to make one large loaf in a 9x5 loaf pan or cake pan.
At a glance
Yield
14 twinkies or 1 mochi cakeTime
1 hourIngredients
Equipment
Twinkie mold or a 9x5 loaf pan or 9 inch cake pan or cupcake molds
Wet Ingredients
8 tablespoons of butter, melted
4 large eggs
1 cup whole-milk ricotta
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Dry ingredients
1 1/2 cups Mochiko rice flour (glutinous rice flour)
1 cup granulated sugar
2 teaspoons Diamond kosher salt (if not using Diamond kosher, use 1 teaspoon)
2 teaspoons baking powder
6 teaspoons matcha powder
Cream
1.2 oz bag of freeze dried strawberries
3/4 cups whipping cream
1/4 cup powdered sugar
1/2 cup mascarpone
1/2 teaspoon vanilla extract
1/4 cup maple syrup
2 teaspoons miso
1 teaspoon apple cider vinegar
Topping
Extra matcha powder
Powdered sugar
Preparation
Make mochi batter
Preheat an oven to 350°F. In a large mixing bowl add the wet ingredients: melted butter, eggs, ricotta, sour cream, and vanilla extract and whisk until combined. In a separate mixing bowl, combine the dry ingredients: mochiko rice flour, sugar, kosher salt, baking powder, and matcha. Gradually pour the bowl of dry ingredients into the bowl of wet ingredients, and mix until the wet and dry ingredients have combined and resemble a smooth, creamy batter.
Bake mochi cake
In an oiled Twinkie mold (you can also use a cupcake mold too) pour batter 2/3's of the way. Bake for 25-30 minutes until a toothpick comes out clean when stuck into the center. Once cooked, remove from oven and let it cool for about 15-20 minutes to let the mochi cake set.
Make cream
In a spice grinder or mortar in pestle, grind a handful of the dehydrated strawberries until its a fine powder. Measure out 1 tablespoon of strawberry powder and add into a mixing bowl along with heavy whipping cream and powdered sugar and with a hand mixer or whisk (and some 💪), mix until it goes from liquid to fluffy cream with peaks. Add the remaining mascarpone, vanilla, maple syrup, white miso, and apple cider vinegar. Continue to whisk until combined and the cream forms stiff peaks, then store in the fridge until ready to use.
Fill mochi Twunkie and serve
Once the mochi cake Twunkie has cooled, remove from molds and with a knife, poke 3 holes on the flat bottom side. With the piping bag or a Ziploc bag with the corner cut off, squeeze cream into the each of the holes to fill the Twunkie. With a fine mesh sieve, sift a sprinkling of matcha powder and powder sugar on the tops of the Twunkies and serve fresh.
8 Comments
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Equipment
Twinkie mold or a 9x5 loaf pan or 9 inch cake pan or cupcake molds
Wet Ingredients
8 tablespoons of butter, melted
4 large eggs
1 cup whole-milk ricotta
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Dry ingredients
1 1/2 cups Mochiko rice flour (glutinous rice flour)
1 cup granulated sugar
2 teaspoons Diamond kosher salt (if not using Diamond kosher, use 1 teaspoon)
2 teaspoons baking powder
6 teaspoons matcha powder
Cream
1.2 oz bag of freeze dried strawberries
3/4 cups whipping cream
1/4 cup powdered sugar
1/2 cup mascarpone
1/2 teaspoon vanilla extract
1/4 cup maple syrup
2 teaspoons miso
1 teaspoon apple cider vinegar
Topping
Extra matcha powder
Powdered sugar
Replies
Thank you for sharing the recipe. Can’t wait to attempt to make them
These look great and I’m looking to try it out. How long will these keep if you don’t eat them right away?
How much of matcha powder I s added to the batter? It is missing from the ingredients list.
4 teaspoons matcha powder! (it's listed under dry ingredients), but feel free to adjust to your tastes
Just made this in cake form. Soooo good. The consistency of the cake definitely would lend itself to cupcakes better than a cake but no regrets. The cream alone is worth it.
Do you actually make these? I will order!
I don’t want to make. I want to buy it!!😍😩
I was hoping you were selling these
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