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Matcha Butter Mochi Recipe

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Chewy, buttery Hawaiian-style mochi flavored with earthy matcha and rich coconut milk. The lightly golden edges contrast with a soft, springy center for an easy one-pan dessert.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (175°C). Generously grease a 9 x 13-inch baking pan with butter or nonstick cooking spray.
  2. Whisk together the glutinous rice flour, sugar, matcha powder, baking powder, and salt, breaking up any matcha lumps.
  3. In a separate bowl, whisk the eggs until smooth. Add the coconut milk, evaporated milk, melted butter, and vanilla and whisk until combined.
  4. Gradually whisk the wet ingredients into the dry ingredients until a smooth, pourable green batter forms.
  5. Fold in the shredded coconut if using.
  6. Pour the batter into the prepared pan and gently tap the pan on the counter to release large air bubbles.
  7. Bake for 55–65 minutes, until the top is set, the edges are lightly golden, and the center no longer appears liquid.
  8. Cool completely in the pan for about 1 hour so the chewy texture can set properly.
  9. Cut into 20–24 squares or rectangles and serve at room temperature.

Notes

  • Use glutinous rice flour, sweet rice flour, or mochiko. Regular rice flour will not produce the same chewy texture.
  • For stronger matcha flavor, add 1–2 additional teaspoons matcha powder, keeping in mind that extra matcha increases bitterness.
  • White chocolate chips, shredded coconut, or toasted black sesame seeds can be added before baking.
  • Store in an airtight container at room temperature for up to 2 days in a cool kitchen or refrigerate for 4–5 days.
  • Freeze individually wrapped pieces for up to 2 months.
  • Refrigerated or thawed pieces can be microwaved for 10–15 seconds to restore a softer, chewier texture.

Nutrition

Find it online: https://thefamilycooking.com/matcha-butter-mochi-recipe/