Me and my obsession for matcha green tea and anything mochi. Those are two of my absolute favorite things in the world. This recipe is not for your usual looking mochi ball dessert with red bean paste inside (i have a recipe for that here), instead this is a much easier recipe and it’s more of a mochi cake… If you search for “mochi cake” online it will probably bring you to the popular Hawaiian “Butter Mochi Cake,” although I have never tried this I am sure it tastes delicious, but this recipe is a matcha based mochi. This is a great treat to pair with glass of hot green tea, but keep in mind that all that green tea and matcha might keep you up at night !
Ingredients
- 1 cup Mochiko flour see notes
- 3/4 cup white sugar
- 1 egg
- 3/4 cup coconut milk
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp Matcha green tea powder
- 2 Tbsp butter melted
- 1/2 Tbsp Icing sugar
Instructions
- Preheat oven to 350 degrees F. Prepare a 4 X 8 loaf pan with parchment paper. See notes
- Mix all the dry ingredients. Put the Mochiko flour, sugar, and Matcha powder in a bowl and mix well.
- Add the egg, coconut milk, pure vanilla extract and butter and mix until well incorporated.
- Pour into the pan and bake for 35 minutes. Till a toothpick inserted comes out clean.
- Allow for the cake to cool completely before cutting into squares.
- If you really like the taste of green tea then you can dust a bit on top of the icing sugar.
Recommended Equipment
Notes
- Mochiko is a sweet rice flour made from short grain glutinous rice.
- I use a loaf pan for this recipe since it makes a small portion about 10 squares. It is also best eaten the day you make it. Although it can keep for 3 days in an air tight container, the top will lose its crispiness. You can double the recipe and then use a 8 X 8 pan.
I’ve made this recipe several times and like the taste and consistency. But the last couple times I made it I noticed that there are little spots on the top – don’t know if that’s b/c the mochiko wasn’t mixed well. And when it sat overnight w/o cutting it, there were more. Have you ever encountered this problem? I’m not sure if I should still eat it.
Does this need to be refrigerated?
I’ve never had little spots on it that you mentioned, I wouldn’t refrigerate it unless you are in a really warm city. Have you checked if all your ingredients are still good? if you didn’t mix the mochiko flour well there will be little flour pockets. Next time try buying a new batch of ingredients and you do not have to worry about overmixing since it doesn’t have gluten, so mix until you have a smooth consistency. good luck!
Super yummy! I’ve made this 3 times now when the mochi craving hits!
I wanted to double the recipe and noticed the amount of matcha powder went from 1 1/2 tsp to 11 tsp. Is this correct?
Hi Sherry,
Sorry about the confusion. It is still 1 1/2 teaspoons, it was just missing an space. Thanks for letting me know.
I come here so that I can get healthy recipes and the sugar isn’t helping, perhaps stevia the next time?
Hi Nik,
I’m sure you can substitute the sugar for stevia. You will need about 1.5 Tablespoons.