Name: How To Make Matcha Mochi Cake (Matcha Butter Mochi)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 9
Cuisine: Japanese
Ingredients: 2 Eggs; 250 ml Milk; 1 tsp Vanilla Extract; 250 g Mochiko (Sweet Rice Flour); 150 g Sugar; 1 tsp Matcha Powder; 1 tsp Baking Powder; 1/4 tsp Salt; 250 ml Coconut Milk

How To Make Matcha Mochi Cake (Matcha Butter Mochi)

Coconut Crowd-Pleaser Dessert Easy Fusion Food Gluten Free Matcha Mochi Party Food Potluck

Matcha Mochi Cake brings together the best of matcha and the chewy delight of mochi. It's a perfect blend of traditional flavors and modern flair.

Just look at it: a gorgeous green hue that catches your eye and draws you in. And when you take a bite, you'll find a crispy outer layer that gives way to a sweet surprise. Inside, it's soft and tender, with little bits of mochi adding a fun twist to every slice. It's a delightful treat that's sure to please with its unique texture and delicious flavor.

You might be familiar with Butter Mochi cake, a traditional Hawaiian dessert known for its chewy texture and rich flavor. This Matcha Mochi Cake shares similarities, featuring subtle bitter notes from the matcha that are beautifully balanced by the cake's sweetness and the mochi's chewiness. The crispy exterior and soft interior, paired with buttery and bitter flavors, offer a comforting and indulgent experience. The aroma of coconut and vanilla adds a sweet, tropical touch to each bite.

Making Matcha Mochi Cake is relatively straightforward, requiring just a few simple steps and minimal ingredients. Combining the ingredients forms the batter effortlessly.

To maintain its freshness and texture, store Matcha Mochi Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate in a sealed container for up to a week or freeze for extended shelf life, ensuring a delicious treat is always within reach.

Matcha Mochi Cake is often enjoyed as a dessert or snack, perfect with a cup of tea or coffee. Its simplicity yet satisfying texture and flavor make it a favorite among those who have tried it. Plus, it's gluten-free! Enjoy this delightful dessert!

Overview

Prep time: 15 mins

Cook time: 60 mins

Total time: 1hr 15mins

Total servings: 9

Difficulty: Easy

Ingredients

2 Eggs
250 ml Milk
1 tsp Vanilla Extract
250 g Mochiko (Sweet Rice Flour)
150 g Sugar
1 tsp Matcha Powder
1 tsp Baking Powder
1/4 tsp Salt
250 ml Coconut Milk

Expert's Tip

J-Taste-Ceremonial-Grade-Organic-Uji-Matcha-Powder-30g-1-2024-03-06T03:12:14.016Z.jpg

I highly recommend using J Taste premium matcha powder sourced from Uji, Kyoto for this recipe. You will really be able to tell the difference between this matcha and other matcha powders because this particular matcha is made from hand-picked ichiban cha, the finest grade of tea leaves in Japan. This ensures a smooth, fragrant experience. Enhance your matcha moments with this exceptional quality powder!

Instructions

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1) Gathering the Ingredients and Recipe Preparations

Gather the ingredients together.

Preheat your oven to 170°C (350°F).

Line a 22cm x 22cm (8-inch square) baking pan with parchment paper for easy removal.

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2) Mixing the Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.

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3) Combining Matcha Powder and Sugar

In a separate bowl, whisk together the Matcha Powder and sugar until well combined. Then add this mixture to the wet ingredients and stir until fully incorporated.

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4) Adding the Dry Ingredients to the Wet Ingredients

Gradually add the Mochiko, baking powder, and salt to the wet ingredients, then pour in the coconut milk. Stir until you have a smooth batter.

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5) Pouring the Matcha Batter Into the Baking Pan

Pour the matcha mochi cake batter into the prepared baking pan and smooth it with a spatula.

6) Baking the Matcha Mochi Cake

Bake the cake in the preheated oven for 50-60 minutes or until the edges are golden brown.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Carefully transfer the cake onto a wire rack to cool completely.

7) Cutting the Matcha Mochi Cake Into 9 Portions

Once cooled, trim the edges and cut into squares or rectangles.

8) Serving the Matcha Mochi Cake

Enjoy your matcha mochi cake!

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro