the Best matcha butter mochi recipe
the BEST matcha butter mochi recipe 🍵🧈🍡 is a easy Japanese recipe that serves 16. 133 calories per serving. Recipe by Michelle Kanemitsu on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 15 min
Cost: $16.30 total, $1.02 per serving
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
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat.
Time: PT5M
Temperature: 350°F
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
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
Prepare Baking Pan
Grease the 8×8 in baking pan with a thin layer of butter or line it with parchment paper.
Time: PT2M
Transfer Batter
Pour the batter into the prepared pan and smooth the top with a spatula.
Time: PT2M
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
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
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
Dietary info: Gluten‑Free, Ovo‑Vegetarian
Allergens: Eggs, Dairy (butter), Coconut
Ingredient Substitutions
- Instead of Rice Flour: Glutinous rice flour
- Instead of Granulated Sugar: Powdered sugar, Honey (reduce other sweetener)
- Instead of Matcha Powder: Green tea powder
- Instead of Salt: Kosher salt
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Coconut Milk: Almond milk (less creamy)
- Instead of Eggs: Flax eggs (2 tbsp ground flax + 6 tbsp water)
- Instead of Unsalted Butter: Margarine, Coconut oil
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- 8×8 in Baking Pan
- Oven
- Cooling Rack (optional)
- Knife
- Cutting Board
- Spatula (optional)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Whisking dry ingredients until fully combined to avoid green specks.
- Ensuring the butter is melted but not hot before mixing with eggs.
- Baking for the full 50 minutes and checking doneness with a toothpick.
- Allowing the mochi to cool before cutting to prevent tearing.
Chef Tips from the Video
- Sift the matcha powder with a fine mesh sieve before adding to avoid clumps.
- Full‑fat coconut milk adds richness and the signature chewy texture.
- Let the mochi rest completely before cutting; a warm knife can help make clean cuts.
Troubleshooting
Mochi is too dry and crumbly.
Add 1‑2 tbsp more coconut milk and gently re‑mix; bake an additional 5 minutes if needed.
Batter is too runny and the mochi spreads.
Stir in 1‑2 tbsp extra rice flour until the batter thickens to a pourable but not watery consistency.
Mochi does not have the characteristic chewiness.
Use full‑fat coconut milk and do not over‑bake; the chew comes from the glutinous rice flour.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Room temperature: Can sit at room temperature for up to 1 day, but texture degrades quickly.
Make-Ahead Tips
- Bake the mochi a day ahead and keep refrigerated; dust with matcha just before serving.
- Reheat individual squares in the microwave for 10‑15 seconds for a softer texture.
Frequently Asked Questions
What is the cultural significance and history of matcha butter mochi in Japanese cuisine?
Mochi, made from glutinous rice flour, has been a traditional Japanese confection for centuries, often enjoyed during festivals and New Year celebrations. Adding matcha, a powdered green tea, blends two iconic Japanese flavors, creating a modern twist that honors both tradition and contemporary taste.
What are the traditional regional variations of mochi in Japan and how does matcha butter mochi compare?
Regional mochi varieties include sakura mochi (cherry‑leaf wrapped), daifuku (filled with sweet bean paste), and kashiwa mochi (oak‑leaf wrapped). Matcha butter mochi differs by being baked rather than steamed and flavored with matcha and butter, offering a Western‑inspired texture while retaining the chewy core.
How is matcha butter mochi traditionally served in Japan?
Traditional mochi is often served plain or with sweet fillings, sometimes dusted with kinako (roasted soybean flour) or wrapped in leaf. This baked version is served at room temperature, cut into bite‑size squares, and dusted with matcha powder for a bright, aromatic finish.
During which Japanese celebrations is mochi typically enjoyed, and could matcha butter mochi be served for those occasions?
Mochi is a staple during New Year’s (Oshogatsu), the Moon‑Viewing Festival (Tsukimi), and various local matsuri. Matcha butter mochi, with its festive green hue, makes an elegant addition to these celebrations while offering a modern, easy‑to‑prepare alternative.
What authentic ingredients are essential for traditional mochi, and what substitutes are acceptable in this matcha butter mochi recipe?
Traditional mochi uses glutinous rice flour (mochiko) and water. In this recipe, coconut milk replaces water for richness, and butter adds flavor. Acceptable substitutes include almond milk for dairy‑free versions or regular butter for those without coconut milk.
What other Japanese dishes pair well with matcha butter mochi?
Matcha butter mochi pairs nicely with a cup of green tea, a light miso soup, or alongside other wagashi such as dorayaki or anko‑filled daifuku for a varied dessert platter.
How has mochi evolved over time in Japanese cuisine, and where does this baked matcha butter mochi fit into that evolution?
Originally steamed and hand‑pounded, mochi has diversified into filled, grilled, and baked forms as modern kitchens adopt new techniques. Baking, as used in matcha butter mochi, reflects contemporary convenience while preserving the chewy texture that defines mochi.
What are the most common mistakes to avoid when making matcha butter mochi?
Common pitfalls include over‑mixing the batter, which can make the mochi dense, and under‑baking, which leaves a gummy center. Also, using low‑fat coconut milk results in a less chewy texture, and neglecting to let the mochi cool before cutting causes it to crumble.
How do I know when the matcha butter mochi is done baking?
Insert a toothpick or thin skewer into the center; it should come out clean or with just a few moist crumbs. The top will be lightly golden and the edges may pull away slightly from the pan.
What does the YouTube channel Michelle Kanemitsu specialize in?
The YouTube channel Michelle Kanemitsu focuses on easy, approachable Asian‑inspired desserts and snack recipes, often adding a modern twist to classic treats while emphasizing clear, step‑by‑step instructions for home cooks.
Last updated: August 21, 2026
