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.

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.

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.

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.

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.

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.

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.

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.

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.

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.