Six square pieces of green matcha cake are arranged on a white plate with a fork beside them. A cup of black coffee and a coffeepot sit in the background on a wooden surface.

Butter mochi is a popular Hawaiian dessert that my own family loves, too. Since they’re fans of green tea powder, I decided to add this Japanese flair in my easy Matcha Butter Mochi recipe. Baked in one pan with a batter of mochiko (glutinous rice flour) and coconut milk, it has a subtle flavor and alluring aroma that everyone will love.

If you love matcha recipes, try my Matcha Cookies, Matcha Marble Pound Cake, and Matcha Ice Cream next!

A person holds a glass baking dish filled with a green sheet cake, using kitchen towels for grip. A cup of coffee and plates are visible nearby on a white tabletop.
Two hands gently pull apart a rectangular slice of green matcha cake over a black plate. The cake looks soft and moist.

What is Matcha Butter Mochi?

Butter mochi is a Hawaiian sweet cake made with mochiko (glutinous rice flour), butter, and coconut milk. In matcha butter mochi, we flavor it with Japanese green tea powder instead of vanilla extract. This unique Hawaiian dessert is part Japanese mochi and part tropical coconut custard cake that may have influences from the Filipino cake bibingka and Japanese chichi dango (乳団子) originally from Hiroshima.

Namiko Hirasawa Chen

Why I Love This Recipe

  • Chewy mochi-mochi texture – If you enjoy mochi, you’ll love the signature chew of this cake.
  • Addictively crispy edges – The baked crust provides a wonderful textural contrast with the chewy center.
  • Dreamy green tea flavor – The subtle, earthy matcha taste and vanilla-like aroma are unmistakable.
  • Easy to make – Ready in 1 hour, it’s perfect for a potluck party or family gathering!
A white plate with six square pieces of green matcha brownies is placed on a wooden tray. A black-handled fork rests beside the brownies, and a white mug sits in the background.

Ingredients for Matcha Butter Mochi

Find the printable recipe with measurements below.

Jump to Recipe
A black plate with two square slices of matcha cake and a gold fork, set on a wooden tray next to a yellow cup of coffee. A folded napkin is under the plate and a green plant is in the background.
A stand mixer bowl filled with smooth, bright green matcha batter being mixed by a paddle attachment. The sides of the bowl have traces of flour.

How to Make Matcha Butter Mochi

Preparation

  1. Make the matcha butter. Melt gently until warm and liquid in the microwave or a double boiler. Sift the matcha into the warm butter and stir with a spoon.
A hand holds a fine mesh strainer above a glass measuring cup, sifting bright green matcha powder into a liquid. A small bowl of more matcha powder sits in the background on a wooden surface.
A person whisks a green liquid in a glass Pyrex measuring cup on a wooden surface.
  1. Mix the eggs and sugar. Add the sugar in 3 additions, stirring slowly each time to combine.
A hand pours granulated sugar from a bowl into a stand mixer bowl containing beaten eggs, preparing ingredients for baking.
A stand mixer with a paddle attachment is blending bright orange ingredients in a metal bowl, likely sugar and egg yolks being creamed together.
  1. Add the matcha butter. Combine the butter mixture with the egg mixture. Stir in the salt and coconut milk.
A close-up of thick dark molasses being poured from a green bowl into a metal mixing bowl with a yellow batter, with a white paddle attachment visible.
A hand pours coconut milk from a small bowl into a metal mixing bowl containing a thick green matcha mixture.
  1. Fold in the dry ingredients. Add the dry ingredient mixture (mochiko and baking powder) in 3 additions until just combined.
A stand mixer blends a green batter, likely matcha-flavored, in a metal mixing bowl. The paddle attachment is partially covered in the thick, vibrant mixture.
A stand mixer bowl filled with smooth, bright green matcha batter being mixed by a paddle attachment. The sides of the bowl have traces of flour.

Baking

  1. Bake. Pour the butter mochi batter into a buttered baking dish, tap it on the counter to release the air bubbles, and bake until set, about 50 minutes.
A person uses a green spatula to spread green matcha cake batter evenly in a rectangular glass baking dish on a wooden surface.
A glass baking dish filled with matcha butter mochi batter sits on the oven rack, ready to be baked. The oven interior is visible, and the vibrant green batter is smooth and evenly spread.

Assemble

  1. Cool and serve. Cool in the pan on a wire rack, slice into desired pieces, and serve at room temperature or slightly warm.
A rectangular glass baking dish filled with a freshly baked green matcha cake, with a slightly browned edge resting on a wooden surface.
A white plate with six square pieces of green matcha brownies is placed on a wooden tray. A black-handled fork rests beside the brownies, and a white mug sits in the background.
Two hands gently pull apart a rectangular slice of green matcha cake over a black plate. The cake looks soft and moist.

Nami’s Recipe Tips

  • Bloom the matcha – Add it to warm liquid so it dissolves smoothly and releases its full aroma and flavor. I let the melted butter cool to 160°F (70°C) before adding the matcha. It can turn bitter if the liquid is too hot, so be careful.
  • Sift the matcha – Use a fine-mesh tea strainer to prevent clumps of matcha powder in the butter mixture.
  • Do not whip – To get the classic mochi chew, gently stir the eggs and sugar until just combined. Whipping adds air and will make it lighter, fluffier, and more cake-like.
  • Gently fold – Mix the dry ingredients into the wet ingredients until no dry pockets remain. Stir gently so you don’t aerate the batter.
  • Cool in the pan – Let the cake cool and firm up before removing from the dish. If you try to lift it out while it’s hot, it may break apart.
  • Rinse the knife – I rinse off and dry the knife halfway through slicing to prevent sticking.
  • Finger food size – Standard pieces are 2 x 2 inches (5 x 5 cm), which look nice. For serving, I cut them half as big so they’re easier to enjoy with your fingers (see below).
  • Freeze while fresh on day 1 – Place pieces on parchment paper squares and store in an airtight container (see how I layer them below). Leftover matcha butter mochi will keep in the freezer for a month.
Butter mochi slices in a container.
Butter Mochi with Coconut Flakes
Two green matcha brownie squares on a black plate with a gold fork, placed on a beige napkin atop a woven tray. A cup of coffee and green plant are partially visible in the background.

Variations and Customizations

  • Add dried shredded coconut. Mix it into the batter and sprinkle some on top.
  • Skip the matcha. Make my classic Butter Mochi recipe with vanilla extract.
  • Make it chocolate. Swap in cocoa powder and melted chocolate chips.
Slices of butter mochi on the cutting board.

How to Serve Matcha Butter Mochi

A Royal Copenhagen cup containing Japanese Royal Milk Tea.
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A bowl containing ahi tuna and salmon poke along with edamame, avocado, sushi ginger, and radish over bed of steamed rice.

Storage and Reheating Tips

To store: For best color retention, store uncut in a cool, well-ventilated place for 2–3 days. Matcha oxidizes and will turn brown over time, especially at the cut edges. Loosely cover it with a paper towel to shield it from light exposure, which also affects color. To freeze: Wrap in plastic wrap, place in a freezer bag or airtight container, and freeze for up to 1 month.

To reheat: Thaw overnight in the refrigerator or at room temperature. Serve at room temperature or heat in a microwave for 5–10 seconds until slightly warm.

Frequently Asked Questions

Can I make this recipe using a smaller pan?

Yes, you can bake one batch of batter in two 8×8-inch baking pans. You may need to shorten the baking time.

Can I mix the batter by hand?

Yes, you can stir it in a large bowl. Be sure not to whip air into it if you want a chewy texture.

A white plate with six square pieces of green matcha brownies is placed on a wooden tray. A black-handled fork rests beside the brownies, and a white mug sits in the background.
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Matcha Butter Mochi

by Namiko Hirasawa Chen
Add a Japanese twist to a local Hawaiian favorite with my easy Matcha Butter Mochi recipe. Flavored with heavenly green tea powder and tropical coconut milk, this buttery cake has crispy edges and a delightfully chewy middle. So simple and irresistible!
Prep: 20 minutes
Cook: 50 minutes
Cooling: 1 hour
Total: 1 hour 10 minutes
Servings: 24 squares

Ingredients 
 

  • 4 Tbsp matcha (green tea powder) (or use 2–3 Tbsp if you prefer less caffeine and a milder flavor)
  • 1½ sticks unsalted butter (12 Tbsp; plus more to grease the baking dish)
  • 1 lb mochiko (glutinous rice flour/sweet rice flour) (1 box Koda Farms brand; actual amount may vary by brand, so please go by weight)
  • ½ tsp baking powder
  • 5 large eggs (50 g each w/o shell) (at room temperature)
  • 2 cups sugar (I used organic cane sugar)
  • ½ tsp Diamond Crystal kosher salt
  • 1 (13½-oz) can unsweetened coconut milk (full-fat, CHAOKOH brand preferred)

Instructions

  • Gather all the ingredients.
    A top-down view of baking ingredients on a wooden surface, including eggs, butter, coconut milk, sugar, matcha powder, mochiko sweet rice flour, baking powder, and a bowl of flour.
  • Preheat the oven to 350ºF (175ºC). Grease a 9 x 13-inch (23 x 33-cm) glass baking dish with about ½ tablespoon of butter.
    A hand rubs butter on a glass baking dish in the left image; the right image shows the same dish coated with a thin layer of butter on a wooden surface.

To Make the Matcha Butter Mixture

  • Gently warm 1½ sticks unsalted butter in a double boiler or microwave until just melted. In the microwave, warm it in a heat-safe bowl for 30 seconds (1000W), stir, then heat for another 15 seconds. The butter should be liquid and warm—about 160ºF (70ºC)—but not hot. Do not overheat. Why? Matcha can turn bitter if the liquid is too hot.
    Three side-by-side photos show a glass measuring cup with butter: solid butter, butter being microwaved, and melted butter being stirred with a red spatula.
  • Sift 4 Tbsp matcha (green tea powder) into the melted butter using a fine-mesh strainer.
    Three-step collage showing green matcha powder being sifted through a fine mesh strainer into a glass Pyrex measuring cup, over a wooden surface. Close-up views highlight the powder and strainer.
  • Mix well with a whisk to fully incorporate and remove lumps. Set aside. Nami's Tip: We mix matcha into warm butter, which brings out the aroma and flavor.
    Two side-by-side images show hands whisking green matcha powder with water in a glass measuring cup; the left side shows it frothy, while the right side shows it smooth and blended.

To Mix the Batter

  • Combine 1 lb mochiko (glutinous rice flour/sweet rice flour) and ½ tsp baking powder in a separate bowl with a hand whisk until well incorporated. Set aside.
    Two-panel image: Left, a hand adds a small bowl of salt to a large bowl of flour. Right, a hand uses a whisk to mix the dry ingredients together in the glass bowl on a wooden surface.
  • Crack 5 large eggs (50 g each w/o shell) into the bowl of a stand mixer fitted with the paddle attachment. Beat gently just until the yolks and whites combine, about 1 minute on the Stir or Speed 2 setting. (You could also mix it in a large bowl with a hand whisk or electric hand mixer.)
    A split image shows an egg in a mixing bowl on the left and the egg being mixed with a stand mixer on the right, turning the yolk and white into a smooth orange mixture.
  • Gradually add 2 cups sugar in three additions, mixing each time for 1 minute on low speed (Stir setting).
    A person pours sugar into a mixing bowl with orange egg yolks, then the mixture is being blended with a stand mixer using a paddle attachment.
  • Nami's Tip: Do not whip. For that classic chewy texture, gently stir the eggs and sugar until just combined. Whipping adds air, which makes the butter mochi lighter, fluffier, and more cake-like.
  • Next, add the matcha butter mixture to the egg mixture and stir gently until just combined. Do not whip. 
    Two photos show a stand mixer bowl. In the first, dark liquid is being poured in; in the second, the mixer blends a greenish mixture with a paddle attachment.
  • Add ½ tsp Diamond Crystal kosher salt and stir briefly until well combined, about 15 seconds. Nami's Tip: I add the salt to the wet ingredients to ensure it blends well into the batter. 
    Two photos of a stand mixer with a paddle attachment mixing a green batter; in the first image, a hand adds salt from a small bowl, and in the second, the mixture is being blended smoothly.
  • Shake 1 (13½-oz) can unsweetened coconut milk well before opening to recombine any separated fat. Pour it into the egg mixture and stir for about 1 minute on low speed. Nami's Tip: Some brands are hard to mix if the fat solidifies, so use a hand mixer to blend if needed. For example, Edward & Sons’ organic coconut milk is often clumpy, so pre-mixing helps.
    Two images: On the left, milk is being poured into a mixing bowl with green batter. On the right, a mixer paddle rests inside the bowl with the green batter, ready to be mixed.
  • Add the dry mochiko mixture to the wet ingredients in three additions, mixing gently each time.
    Three images show stages of mixing green batter in a stand mixer: adding flour, partially mixed batter, and fully blended smooth batter, all using a white paddle attachment.
  • This is the second addition of the mochiko mixture.
    A three-panel image shows flour being added to a green batter in a stand mixer, then partially mixed, and finally fully combined into a smooth green mixture.
  • Here's the last addition of the mochiko mixture. Nami's Tip: For a signature chewy texture, do not overmix—there’s no gluten in mochiko, but adding in too much air can give it a cake-like texture.
    Three panels show the process of mixing a green batter in a stand mixer: first adding sugar, then blending, then a smooth, fully mixed green batter.

To Bake

  • Pour the batter into the prepared baking dish.
    A split image shows green batter being poured into a greased glass baking dish on the left, and the batter spread evenly in the dish on the right, ready for baking.
  • Smooth the top with a spatula. To release air bubbles, tap the pan on the countertop one or two times from a height of 3–4 inches (7–10 cm). Gently shimmy the pan from side to side to even out the surface.
    A person spreads green batter evenly in a glass baking dish with a spatula; the second image shows the batter evenly smoothed out in the dish.
  • Bake in the center rack of the 350ºF (175ºC) preheated oven until set, about 50 minutes. Adjust the baking time depending on the thickness of your pan. The mochi cake is done when it's golden brown on the edges and an inserted wooden skewer comes out with moist crumbs.
    Side-by-side photos of a glass baking dish in an oven, filled with bright green batter on the left and with the baked, puffed-up green cake on the right.
  • Remove from the oven and cool in the pan on a wire rack. It will firm up as it cools. While it's still warm, run an offset spatula or butter knife along the edges. Nami's Tip: Don't worry if one corner of the Matcha Butter Mochi pops up while baking—it will sink back into the pan as it cools (just like mine did).
    Side-by-side images of a baked green cake in a rectangular glass dish, shown from above and at an angle. The cake has a smooth, even surface and is set on a wooden surface.

To Serve

  • Slice the butter mochi directly in the baking pan or unmold it to slice clean-cut pieces. 
    To serve from the pan: Let the mochi cake cool completely in the pan for about 1 hour, then slice into small pieces. I rinse my knife halfway through slicing to keep it from sticking. Nami's Tip: You can cut the pieces 2 x 2 inches (5 x 5 cm) for standard size or 1 x 2 inches (2.5 x 5 cm) for finger food size.
    To slice clean pieces: Cool the mochi cake for 1 hour. Invert it onto a tray or cookie sheet lined with parchment paper. Flip it right side up onto another tray, then slice it into small pieces. Rinse the knife halfway through slicing to prevent sticking.
  • Serve at room temperature or slightly warm (my preference). To warm, heat in the microwave for 5–10 seconds.

To Store

  • To Retain Matcha Color: Store the Matcha Butter Mochi uncut in a cool, well-ventilated place for up to 2–3 days. Matcha will oxidize and the vibrant green will turn brown over time, especially on cut edges. Exposure to light also affects color, so once cooled, loosely cover with a paper towel to shield from light.
    To Freeze: Freeze some while they're fresh on day 1—don’t wait till day 3. Place each piece on a small square of parchment paper, then store them in an airtight glass container. They will keep well in the freezer for up to a month. Thaw overnight in the refrigerator or on the countertop before serving. Serve at room temperature or heat in a microwave for 5–10 seconds to enjoy warm.
    Butter mochi slices in a container.

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