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Sliced matcha loaf cake on a ceramic plate showing a dark red bean paste ribbon through the green crumb

Matcha Red Bean Loaf Cake

A tender matcha loaf cake with a sweet adzuki red bean ribbon baked through the center. One bowl, no mixer, ready in under an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 265
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 200 g all-purpose flour
  • 14 g (about 2 tbsp) matcha powder culinary or ceremonial grade
  • 1.5 tsp baking powder
  • 0.25 tsp fine salt
Wet ingredients
  • 160 g granulated sugar
  • 2 large eggs room temperature
  • 120 ml whole milk or oat milk for dairy-free
  • 80 ml neutral oil sunflower or vegetable oil
  • 1 tsp vanilla extract
Filling
  • 200 g smooth red bean paste (koshian) chilled

Method
 

  1. Heat the oven to 170 C / 340 F. Grease a 9x5 inch loaf pan with butter or oil and line it with parchment paper, leaving overhang on the long sides.
  2. Sift the flour, matcha powder, baking powder, and salt together into a bowl. Whisk to combine and set aside.
  3. In a large mixing bowl, whisk the sugar and eggs together until the mixture is pale and slightly thickened, about 2 minutes by hand.
  4. Add the milk, oil, and vanilla extract to the egg mixture. Whisk until smooth and fully combined.
  5. Add the sifted dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined. Stop as soon as no dry streaks remain - do not overmix.
  6. Pour half the batter into the prepared loaf pan and spread it level.
  7. Spoon the chilled red bean paste in a line down the center of the batter, leaving a 2 cm gap at each short end. Gently press it down slightly.
  8. Pour the remaining batter over the red bean paste and spread it carefully to cover the filling completely.
  9. Bake for 48 to 52 minutes, until the top is set and a skewer inserted at the side of the loaf (away from the filling) comes out clean.
  10. Remove from the oven and cool in the pan on a wire rack for 15 minutes. Lift out using the parchment overhang and cool completely before slicing.

Notes

The loaf tastes better on day two once the matcha flavor settles and the crumb firms slightly. Wrap it well overnight and slice the next morning for the cleanest ribbon.