Why You’ll Love This Recipe

I love this recipe because I get an incredible combination of textures. The edges become slightly crisp and caramelized while the inside remains tender, springy, and chewy.

I also enjoy the combination of matcha and coconut. Coconut milk provides richness and a subtle tropical flavor, while matcha contributes earthy notes that keep the dessert from tasting overly sweet.

Another reason I make butter mochi is its simplicity. I don’t need to prepare individual mochi pieces or complicated fillings. I pour the batter into one baking pan, bake it, let it cool, and cut it into squares.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound glutinous rice flour, also called sweet rice flour or mochiko
1 3/4 cups granulated sugar
2 tablespoons culinary-grade matcha powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 can (13.5 ounces) full-fat coconut milk
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1/2 cup shredded coconut, optional

Directions

I start by preheating my oven to 350°F (175°C). I generously grease a 9 x 13-inch baking pan with butter or nonstick cooking spray.

In a large mixing bowl, I whisk together the glutinous rice flour, granulated sugar, matcha powder, baking powder, and salt. I make sure I break up any matcha lumps so the green tea flavor and color are distributed evenly.

In a separate bowl, I whisk the eggs until smooth. I add the coconut milk, evaporated milk, melted butter, and vanilla extract and continue whisking until everything is thoroughly combined.

I gradually pour the wet ingredients into the dry ingredients while whisking. I continue mixing until I have a smooth, pourable green batter with no large pockets of flour.

If I’m using shredded coconut, I fold it into the batter at this point.

I pour the batter into my prepared baking pan and gently tap the pan against the counter a few times to release any large air bubbles.

I bake the Matcha Butter Mochi for approximately 55–65 minutes. I know it’s ready when the top looks set and lightly golden around the edges and the center no longer appears liquid.

I remove the pan from the oven and let the butter mochi cool completely in the pan. I resist cutting it while it’s very hot because the center needs time to set into its characteristic chewy texture.

Once cooled, I cut my Matcha Butter Mochi into squares or rectangles and serve it at room temperature.

Servings and Timing

I usually cut this recipe into approximately 20–24 squares, although I can make smaller pieces when serving it as part of a dessert spread.

Prep time: 15 minutes
Bake time: 55–65 minutes
Cooling time: about 1 hour
Total time: about 2 hours 15 minutes
Servings: 20–24 pieces

Variations

For Matcha White Chocolate Butter Mochi, I fold white chocolate chips into my batter before baking. I like the creamy sweetness of white chocolate against the slightly bitter matcha.

For extra coconut flavor, I add shredded coconut to the batter and sprinkle a little more over the top before baking. This gives me additional texture as well as a stronger coconut flavor.

For Matcha Strawberry Butter Mochi, I serve the finished squares with fresh strawberries or a spoonful of strawberry sauce. I especially enjoy how the bright berry flavor contrasts with earthy matcha.

For Black Sesame Matcha Butter Mochi, I sprinkle toasted black sesame seeds over the batter before baking. They add a nutty flavor and create a striking contrast against the green mochi.

For stronger matcha flavor, I add another teaspoon or two of matcha powder. I increase it gradually because too much matcha can make my butter mochi noticeably bitter.

For a less-sweet version, I slightly reduce the granulated sugar. I avoid reducing it too dramatically because sugar also contributes to the finished texture and moisture.

Storage/Reheating

I store Matcha Butter Mochi in an airtight container at room temperature for about 2 days when my kitchen is cool.

For longer storage, I keep it covered in the refrigerator for up to 4–5 days. I find that refrigeration makes mochi firmer, so I prefer bringing individual pieces back toward room temperature before eating them.

I can also freeze individual squares. I wrap them separately and place them in a freezer-safe container for up to 2 months.

When I’m ready to eat frozen butter mochi, I let it thaw before serving. I can warm an individual piece in the microwave for about 10–15 seconds to restore some of its soft, chewy texture.

I avoid overheating it because excessive heat can make the mochi extremely soft and sticky.

FAQs

Is glutinous rice flour the same as regular rice flour?

No. I use glutinous rice flour, sometimes labeled sweet rice flour or mochiko, because it creates the characteristic chewy texture. Regular rice flour behaves differently and won’t give me the same result.

What does Matcha Butter Mochi taste like?

I find it sweet, buttery, coconutty, and earthy. Matcha provides a slightly bitter green tea flavor that balances the richness of the butter, coconut milk, and sugar.

Why is my Matcha Butter Mochi not chewy?

I make sure I use glutinous rice flour rather than ordinary rice flour. I also let my butter mochi cool properly after baking because its texture continues to set as it cools.

What kind of matcha should I use for baking?

I prefer good-quality culinary-grade matcha. Since I’m combining it with sugar, coconut milk, and butter, I don’t need expensive ceremonial matcha, but I still choose a fresh powder with a pleasant flavor and vibrant green color.

Can I make Matcha Butter Mochi ahead of time?

Yes. I often make it a day ahead because the squares are easy to store and serve. I keep them in an airtight container and bring them toward room temperature before serving if they’ve been refrigerated.

Conclusion

This Matcha Butter Mochi gives me the irresistible chewiness of sweet rice flour combined with rich butter, creamy coconut milk, and earthy matcha. I love the contrast between the lightly baked exterior and the soft, springy center.

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Is glutinous rice flour the same as regular rice flour?

What does Matcha Butter Mochi taste like?

Why is my Matcha Butter Mochi not chewy?

What kind of matcha should I use for baking?

Can I make Matcha Butter Mochi ahead of time?

Conclusion

Matcha Butter Mochi Recipe

Ingredients

Instructions

Notes

Nutrition