Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.

In a large mixing bowl, combine the eggs and sugar, whisking until pale in color.

Add in the melted butter, milk and heavy cream, mixing again to combine.

In a separate large bowl, sift the mochiko flour, matcha powder, baking powder and salt. Whisk all the dry ingredients together.

Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.

Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.

Bake for 40-45 minutes, or until the top looks golden-brown and there is little bobble in the middle.

Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.

To slice, use an oiled knife to prevent sticking.