the BEST matcha butter mochi recipe 🍵🧈🍡

Ingredients

• 8 oz Rice Flour (also called mochiko, gluten‑free)
• 0.75 cup Granulated Sugar (standard white sugar)
• 1 tbsp Matcha Powder (culinary grade, sift before using)
• 1 tsp Salt (fine sea salt)
• 1 tsp Baking Powder (double‑acting)
• 1 can Coconut Milk (full‑fat, 13.5 fl oz)
• 2 count Eggs (large, room temperature)
• 4 tbsp Unsalted Butter (melted)
• 1 tsp Extra Matcha Powder (for dusting on top)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a mixing bowl whisk together the rice flour, granulated sugar, matcha powder, salt, and baking powder until no lumps remain.

   Time: PT5M

3. Add Wet Ingredients

   Add the canned coconut milk, eggs, and melted butter to the dry mixture. Whisk until the batter is smooth and glossy.

   Time: PT5M

4. Prepare Baking Pan

   Grease the 8×8 in baking pan with a thin layer of butter or line it with parchment paper.

   Time: PT2M

5. Transfer Batter

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

6. Bake

   Place the pan in the oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

   Time: PT50M

   Temperature: 350°F

7. Cool and Cut

   Remove the pan from the oven and let it cool in the pan for 15 minutes. Then transfer to a cooling rack, cut into 4 in × 4 in squares.

   Time: PT20M

8. Dust with Matcha

   Sift a light dusting of extra matcha powder over the cut squares for a bright finish.

   Time: PT2M

Nutrition Facts

Calories

133

Protein

2 g

Carbohydrates

21 g

Fat

6.4 g

Fiber

0.3 g