Matcha Butter Mochi Recipe (Green Tea Rice Cake)
Indulge in an irresistibly buttery, sweet and chewy Matcha Butter Mochi recipe infused with earthy green tea and rich coconut.
By Olivia | Published on February 5, 2025 | Updated on February 5, 2025
Stats
Prep time10 mins
Cook time60 mins
Total time70 mins
Servings16
Video
Ingredients
- 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
- 2 cups (16 oz/454 g) granulated sugar
- 2 tablespoons unsweetened matcha powder
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 2 cups (16 fl oz/450 ml) whole milk
- 1 can (13 fl oz/400 ml) full fat coconut milk
- ¾ cup (6 oz/170 g) butter, melted
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
- In a large bowl, mix together the mochiko Flour, sugar, matcha powder, and baking powder together.
- In a separate bowl, whisk the eggs, then add in the milk, coconut milk, butter, and vanilla extract and mix until smooth.
- Combine the wet and dry ingredients until well mixed, then pour into your prepared pan.
- Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.
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Hi Bold Bakers! I’m Emma, a professionally-trained chef and baker from Ireland, cookbook author, and the creator of Bolder Baking. My mission is to help you bake with confidence anytime, anywhere with my trusted recipes and expert baking tips. You may know me from over 500+ videos on YouTube and TikTok, or as a guest judge on shows like Nailed It! on Netflix and Best Baker in America on Food Network. Together with my Bold Baking Team—Olivia, Patricia, and Emily—I aim to be your #1 resource for fearless and fun baking.
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