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60minutes
Put matcha, tapioca starch, millet sugar, and soy milk in a pan and heat over low heat. When it boils, pour it into a small mold and freeze it for several hours.
Cut the parchment paper according to the mold, make creases and follow it.
In a bowl, add coconut milk, oil, millet sugar, sifted cake flour and baking powder, add a little salt and mix well.
Put a small amount of dough in the mold, push the matcha lava in between, cover it with the dough from above, and decorate with coarsely chopped almonds.
Bake in an oven at 180 ° C for 35 minutes.
There is no problem with other vegan milk as the soy milk in the recipe. Prepare what you like.
If you make a notch in the cooking sheet, it will be easier to fit the mold.
The time required to cool and harden the matcha lava is not included in the required time.
If you bake the matcha lava so that it is hidden in the dough, the finish will be beautiful.
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