- 4 tbsp (30 g) white self-raising flour
- 1 tsp Koko Riko Tea Matcha
- 1 tbsp (12.5 g) granulated white sugar
- 3 tbsp (45 ml) Soya Milk
- 1/2 tbsp (7.5 ml) vegetable oil
In a microwave-safe mug, add the flour
Koko Riko Tea matcha and sugar. Whisk until evenly blended and no lumps remain.
You want to make sure to break apart any matcha or flour lumps before adding the liquid.
Add in milk and oil. Mix with whisk until batter is smooth and uniform. Cook in the microwave at full power for about 1 minute. Let the cake cool for a few minutes before eating.