This Matcha Mochi recipe makes soft, chewy, and beautifully green Japanese rice cakes with a delicate earthy sweetness. Made with glutinous rice flour and matcha powder, these gluten-free treats come together quickly by steaming or baking. Perfect with tea, as a snack, or filled with red bean paste. Once you try homemade matcha mochi, you’ll never go back to store-bought.
Why You’ll Love This Recipe
- Soft, chewy, and lightly sweet
- Real matcha flavor, no artificial color
- Gluten-free and dairy-free
- Ready in 30 minutes
- Great for gifts or dessert platters
Ingredients Needed
- 1 cup glutinous rice flour (mochiko)
- 2 tbsp matcha powder (culinary grade)
- ½ cup granulated sugar
- 1 cup water or almond milk
- 1 tbsp coconut oil
- ¼ cup cornstarch (for dusting)
Step-by-Step Instructions
1. Prepare Steamer or Oven
Fill a pot with 2 inches of water and bring to a simmer. Line a heatproof dish with parchment. Or preheat oven to 350°F (175°C) and line an 8×8 pan.
2. Mix Dry Ingredients
Whisk rice flour, matcha, and sugar in a bowl. Sift matcha to avoid lumps.
3. Add Wet Ingredients
Slowly add water and coconut oil while whisking until smooth and thick.
4. Cook the Mochi
Steam: Pour batter into dish, cover, and steam 20–25 minutes until firm.
Bake: Pour into pan and bake 25–30 minutes until a toothpick comes clean.
5. Cool and Cut
Let cool 10 minutes. Dust hands and a cutting board with cornstarch. Transfer mochi and cut into squares.
6. Coat and Serve
Roll each piece in cornstarch to prevent sticking. Serve plain, or flatten and wrap around red bean paste or fruit.
Tips for Success
- Sift matcha to prevent bitter clumps
- Use glutinous rice flour, not regular rice flour
- Dust everything generously with cornstarch
- Store airtight at room temp for 2 days
Variations & Substitutions
- Use coconut sugar instead of white sugar
- Fill with black sesame paste or fresh strawberries
- Roll in toasted coconut or sesame seeds
- Pan-fry leftovers for crispy outside
Serving Suggestions
- Serve with matcha latte or hojicha tea
- Arrange on a platter with fresh berries
- Add to bento boxes as a sweet snack
Storage & Reheating
Store in an airtight container at room temperature for up to 2 days. Microwave a piece for 8–10 seconds to restore softness. Do not refrigerate.
Frequently Asked Questions
What’s the best matcha for mochi?
Culinary-grade matcha works perfectly and is affordable.
Why is my mochi hard?
Overcooking or using regular rice flour causes hardness. Let it warm to room temperature.
Can I freeze matcha mochi?
Yes, freeze unfilled mochi for up to 1 month. Thaw at room temperature.
Matcha Mochi
Ingredients
Equipment
Method
- Prepare steamer or oven: Fill a pot with 2 inches of water and bring to a simmer, line a heatproof dish with parchment paper. Or preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment.
- In a large bowl, whisk together glutinous rice flour, matcha powder, and granulated sugar. Sift the matcha powder first to avoid lumps.
- Slowly pour in water or almond milk while whisking continuously. Add coconut oil and mix until you have a smooth, thick, pourable batter.
- Pour the batter into your prepared dish or pan. Steam for 20-25 minutes or bake for 25-30 minutes until firm and a toothpick comes out clean.
- Let the cooked mochi cool in the pan for 10 minutes. Lightly dust your hands and a cutting board with cornstarch, then transfer the mochi.
- Using a plastic or lightly oiled knife, cut the mochi into 9 squares. Roll each piece in cornstarch to coat all sides and prevent sticking.
- Serve as is, or flatten each piece and wrap around red bean paste or fresh fruit. Dust off excess starch before serving. Enjoy with a warm matcha latte.
