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4.88 from 8 votes
6 squares of rich Matcha Butter Mochi are placed on a white scalloped-edge plate. The green tea sweet rice cake has golden crispy crust on top and at the bottom, with green smooth chewy and soft center.
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Matcha Butter Mochi Recipe (Green Tea Rice Cake)
Prep Time
10 mins
Cook Time
1 hr
 

Indulge in an irresistibly buttery, sweet and chewy Matcha Butter Mochi recipe infused with earthy green tea and rich coconut.

Servings: 16 servings
Author: Gemma Stafford
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
  1. Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.

  2. In a large bowl, mix together the mochiko Flour, sugar, matcha powder, and baking powder together.

  3. In a separate bowl, whisk the eggs, then add in the milk, coconut milk, butter, and vanilla extract and mix until smooth.

  4. Combine the wet and dry ingredients until well mixed, then pour into your prepared pan.
  5. Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
  6. 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.