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Matcha Mochi

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup glutinous rice flour (mochiko)
  • 2 tbsp matcha powder (culinary grade)
  • 0.5 cup granulated sugar
  • 1 cup water or almond milk
  • 1 tbsp coconut oil
  • 0.25 cup cornstarch (for dusting)
  • 0.5 cup red bean paste (optional filling)

Equipment

  • steamer or bamboo steamer
  • 8x8-inch baking pan if baking
  • parchment paper
  • mixing bowl
  • whisk
  • cutting board
  • plastic or silicone knife

Method
 

  1. 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 8x8 inch baking pan with parchment.
  2. In a large bowl, whisk together glutinous rice flour, matcha powder, and granulated sugar. Sift the matcha powder first to avoid lumps.
  3. Slowly pour in water or almond milk while whisking continuously. Add coconut oil and mix until you have a smooth, thick, pourable batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Sift matcha powder before mixing to prevent bitter lumps. Use glutinous rice flour — not regular rice flour or mochi will be hard. Dust cutting tools and hands generously with cornstarch to prevent sticking. Store airtight at room temperature for up to 2 days. For a crispy outside, pan-fry cooled mochi cubes in a little oil until golden.