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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.

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)
US Customary - Metric

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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