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Simple Matcha Green Tea Mochi

By 46 Comments

I would be grateful if you shared this recipe :-)

This gluten free matcha green tea mochi is a delicious Japanese dessert that is so easy to make.

A grey plate with three Matcha Green Tea Mochi squares on top of each other

Have you ever tried matcha green tea?

Matcha Green Tea

It is full of health benefits. The antioxidant EGCG in matcha has been attributed to boosting metabolism, helping ward off cancer, detoxifying the body, and helping to calm the mind. Matcha green tea is rich in vitamin C, selenium, zinc, chromium, and magnesium.

Matcha is delicious in many baked goods like this matcha green tea mochi recipe. Most mochi is shaped like balls, but I made my mochi in a sheet pan to make it easy. If you have tried a Japanese mochi rice cake recipe in the past, this flavorful twist will be worth trying.

Maybe these benefits are why I love green tea lattes from Starbucks :-). These are definitely my guilty pleasure when I don’t want a lot of caffeine. I love that Tazo made the matcha powder for Starbucks because it means this tea is gluten free.

(If you love matcha, give this Matcha Green Tea Mini Bundt Cakes recipe or these Matcha Green Tea Baked Donuts recipe a try!)

A Note About Matcha Green Tea

Many matcha blends are not gluten free. (NOTE:  DO NOT BUY TRADER JOE’s new matcha powder in the canister!! It is full of gluten.) It is important to read the ingredients carefully when buying matcha green tea powder.

When I first started to write this post, I didn’t realize how it was very hard to locate and purchase the Tazo Matcha tea powder! My mother in law had given me a big bag that she was able to purchase at her local Starbucks store.

One place you can find a pre-sweetened matcha blend from different companies is via Amazon. They carry quite a few brands.

If you prefer to make your own sweetened matcha, it is very easy to make. Just take unsweetened matcha powder and add an extra teaspoon of sugar to your baking. (3 teaspoons matcha to 1 teaspoon sugar is my favorite ratio. You can mix up a bigger batch and keep it sealed in a container to use as needed.)

Another Delicious Mochi Recipe

When Skool’s Executive Chef shared her Auntie’s Hawaiian Bata Mochi recipe with us, it was wildly popular. When I go to our Japanese grocery, Mitsuwa, I always see mochi in many different colors and flavors. I was sure I could do this with the matcha powder. I am usually able to find the sweet mochi rice flour while I am at this grocery, but when I can’t, Amazon carries several brands that work really well with this mochi recipe.

First I tried using coconut sugar…although the flavor was great, it made my mochi a light greenish, yellowish mud 🙁 .

coconut sugar mochi

For this recipe I decided to use organic white sugar so it would not mess with the greenish matcha color I wanted.

matcha batter

This is the green color I was striving for! Pour it into a baking dish and bake the mochi.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Recipe:

  1. This baking pan is the perfect size to make these mochi in.
  2. This electric mixer makes the batter really smooth.

visiting

How to make Japanese matcha mochi:

Matcha Green Tea Mochi

Matcha Green Tea Mochi

Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Easy gluten free matcha green tea mochi.

Ingredients

  • 1 cup Glutinous Sweet White Rice Flour
  • 1 cup coconut milk
  • 2 tablespoons matcha powder
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 325.
  2. Spray baking dish with non-stick spray. (I use coconut oil spray.)
  3. Mix all dry ingredients including sugar.
  4. Whisk to blend.
  5. Add melted butter and coconut milk.
  6. Stir well.
  7. Put into a baking dish. I used an 8x8 pan.
  8. Bake for 20 minutes or until done in the middle.
Nutrition Information:
Yield: 12 Serving Size: slices
Amount Per Serving:Calories: 142 Saturated Fat: 4g Cholesterol: 5mg Sodium: 19mg Carbohydrates: 19g Sugar: 8g Protein: 2g
© Sandi Gaertner
Cuisine: Japanese / Category: Dessert

 

More Yummy Desserts to Try!

Have you tried some fun flavors of mochi? I would love to hear what you have found!

Try this Hawaiian Bata Mochi recipe!

Auntie Ellen's Bata Mochi

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  2. Maria Domincil

    March 11, 2018 at 4:01 pm

    Good recipe thank you!just enough sweetness to satisfy my cravings.I used Bob’s Red Mill sweet white rice flour 100% gluten free.I will definitely make this again coz it is easy peasy. 🙂

    Reply

  3. Cristina

    March 1, 2018 at 12:13 am

    This recipe appears to have the same proportions as the Butter Mochi recipe, but does not include an egg. Should an egg be included, or is there a reason it is omitted? Thanks!

    Reply

    • Sandi Gaertner

      March 1, 2018 at 5:11 pm

      Hi Christina, these are two very different recipes. There shouldn’t be an egg in this recipe. The butter mochi recipe was shared with me and that recipe does require an egg. I hope this helps. Sandi

      Reply

  6. Trang

    November 11, 2017 at 10:14 am

    I love coconut mochi, I make these as part of my Christmas baking list but I love the addition of Matcha! And also love that these are naturally gluten free, I can gift these to friends with gluten allergy, so win win in my book!

    Reply

  7. Virginia

    October 30, 2017 at 2:06 pm

    Hi! I wanted to ask, how do what type of coconut milk do you use? here in Germany there is the fattier ‘thai’ style one in a can or the watery one in a carton

    Reply

  8. Cecilia

    October 17, 2017 at 8:20 pm

    Is the flour you used white rice flour or sweet rice flour? Your recipe says white rice flour but the link goes to a sweet rice flour. Mochi usually is the glutinous/weet rice flour – please clarify. thanks.

    Reply

  9. Imre

    September 21, 2016 at 6:48 am

    Hi Sandi,
    I’ve tried your recipe and the taste and texture was pretty good, altough it was not too easy to cut, because the outer part was sticky, while the inside was more solid.
    My only problem was the color, the outside was really nice dark green, just as the one you prepared, but it turned brown on the inside. Do you think I overbaked it? Or can it be because the dough was too thick (too much dough for a small pan)?
    I’d appreciate your thoughts on this 🙂

    Reply

  10. Bel

    March 12, 2016 at 7:37 am

    I am allergic to coconut and there are so many recipes out in there that has coconut as an ingredient. What can I substitute for the coconut. Also, I read that a reviewer used mochiko rice flour. I’ve used it before and it makes the Michi very dense. What’s the difference using the the flour you suggested?

    Reply

    • Sandi Gaertner

      March 12, 2016 at 2:13 pm

      Hi Bel, If you can’t have coconut, you could use almond milk. I go back and forth between both milks and both are delicious, though I will say I like this recipe with the vanilla almond milk better than plain almond milk. Thank you so much for stopping by and chatting 🙂

      Reply

  12. Debi @ Life Currents

    November 8, 2015 at 12:39 am

    These look so good. I love green tea, but have never used green tea matcha. I need to get some. Thanks for the recipe!

    Reply

  13. Jane

    October 11, 2015 at 1:34 am

    I absolutely LOVE mochi and appreciate the texture & chewiness it gives, as I use it all the time in baking (:

    I gave this a try and doubled the recipe because I wanted to bake it in my 9″ by 13″ pan. Unfortunately, it turned out awful and the beautiful green color pictured above was not the same. Instead it was a pale yellowish-green color and the texture was a bit on the hard side. I was so excited to make this and disappointed by the outcome.

    Reply

  18. joanne

    December 30, 2014 at 2:30 am

    I love drinking matcha tea and would love to try this recipe! I like the idea of using the healthier coconut sugar even though it’ll keep the mochi from being green. Instead of butter, do you think I can substitute coconut oil? Also, will just regular white rice flour work, or does it need to be the superfine kind? Thanks!

    Reply

    • Sandi Gaertner

      December 30, 2014 at 9:59 am

      Hi Joanne, I am not sure about your substitutions. The coconut oil may work, you would need to experiment with that. I also don’t know about the regular white rice flour. The superfine is very powdery and makes the matcha have the consistency that it does. If you do experiment, I would love to hear how it turns out 🙂

      Reply

    • Sandi Gaertner

      July 11, 2014 at 1:03 pm

      Hi Ellen. I love matcha as well. If you are gluten free, be careful about Trader Joe’s matcha. It has gluten in it (though I have no idea why matcha needs it!) I love the frappe idea!!

      Reply

  21. Betty Taylor

    June 13, 2014 at 8:51 pm

    I love the Chai Tea Latte with Matcha Powder added at Starbucks. It is so delicious I have purchased Matcha powder but I have never used it to cook with.

    The recipe sounds delicious!

    Reply

    • Sandi Gaertner

      June 13, 2014 at 9:39 pm

      I love those Starbucks chai tea lattes as well! You should have some fun with matcha powder, it can really add a new twist to your baking. I appreciate your comment. Have a great weekend!

      Reply

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