This gluten free matcha green tea mochi is a delicious Japanese dessert that is so easy to make. It has a soft, chewy texture with a slightly sweet and earthy flavor from the matcha. If you are looking for a fun new dessert to try, give this easy matcha mochi recipe a try!
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Have you ever tried matcha green tea? It has become very popular at many coffee shops and you can enjoy matcha lattes anywhere. You can find matcha in both culinary and ceremonial blends. You can also bake with it!
Matcha is delicious in many baked goods like this matcha green tea mochi recipe. If you have tried Japanese mochi or Hawaiian Butter Mochi in the past, this flavorful match twist will be worth trying.
What is Mochi?
Matcha mochi is a traditional Japanese sweet made from glutinous sweet rice flour and green tea powder (matcha). You will see mochi shaped in small rounds or square pieces.
You can find them plain or filled with sweet red bean paste or other fillings such as strawberries or mochi ice cream. Matcha mochi is often enjoyed as a snack or dessert in Japan and is becoming increasingly popular in the U.S. and other parts of the world due to its unique taste and texture.
If you love dessert as much as we do, check out all of my delicious gluten free dessert recipes.
Is Matcha Gluten Free?
In most cases, matcha powder should be gluten free. Matcha is a type of green tea that is ground to powder. The problem comes when manufacturers add flavoring and other ingredients to their matcha powder.
Some matcha blends are not gluten free. TRADER JOE's new matcha powder in the canister is full of gluten. It is important to read the ingredients carefully when buying any matcha green tea powder.
If you love matcha, give this Matcha Green Tea Mini Bundt Cakes recipe a try too!
Why This Matcha Mochi is Great:
- This matcha mochi recipe is easy to make, with just a few ingredients.
- You can make this mochi regular, or vegan.
- You control how sweet the mochi turns out by how much sugar you add.
- It has a fun chewy texture.
If there are any other curious vegans checking out this recipe, I just wanted to report that I used vegan butter (Miyoko's in this case) and it worked perfectly. Delicious recipe! Leftovers are great warmed up in the microwave too."
Kenny
This matcha powder is good for baking. It is ground really fine and there are no clumps. For baking my recipes, I recommend mixing 1-2 tablespoons of sugar into the matcha powder.
Matcha Mochi Ingredients:
Note that matcha green tea powder does have some caffeine, so if you are making this for kids, you may want to consider lowering the amount of matcha. I wouldn't serve this to kids at night.
- Matcha - I used culinary-grade matcha. There is no need to buy the more expensive ceremonial matcha for this recipe. Matcha is not considered a really sweet dessert, so if you like a sweeter dessert, you will want to increase the amount of sugar.
- Sweet Rice Flour - You will find the Mochiko brand at most grocery stores. You can find other brands in most Asian markets.
- Baking Powder - Matcha already has a slightly bitter taste so it is very important to use aluminum-free baking powder.
- Coconut Milk - Use canned coconut milk.
- Butter - I recommend using unsalted butter. If you are dairy-free, you can use plant-based butter.
- Sugar - Use white cane sugar. I do not recommend coconut sugar or it will turn your mochi brown.
🔑 Sandi says: Do not buy regular white rice flour. It will not work to make mochi!
Recipe Step-By-Step Directions:
Step 1: It is so easy to make matcha mochi. Add the dry ingredients to a large mixing bowl and whisk to blend. Add the matcha with the dry ingredients.
Step 2: In a smaller bowl, melt the butter with the coconut milk and whisk to blend them. Add the rest of the wet ingredients and whisk.
Step 3: Pour the wet ingredients into the dry and use your whisk to blend them. The batter will be thinner than what you will see in most of my other recipes. This is normal.
NOTE: You can also use an electric hand mixer or a stand mixer to make mochi batter.
Step 4: Grease an 8x8 pan and pour the matcha mochi batter into the pan.
Step 5: Bake the green tea mochi at 325º F for 20 minutes. For best results, allow the mochi to fully cool before you slice it.
☘️ Fun Idea: This matcha mochi recipe would be a fun treat for St. Patrick's Day since green food is so popular on this holiday. It has a great vibrant green color! Try this Gluten Free Matcha Banana Bread for more fun with green food.
Tips and Recipe FAQ:
You can eat matcha mochi as you would eat a cookie or muffin. You will find mochi in an easy hand-held size.
Matcha has an earthy taste. It tastes a bit like greens, but with sweetness too.
This mochi will keep up to 4 days in an airtight container in the refrigerator, or up to 4 months in the freezer.
Matcha powder should keep fresh for up to a year. It is best to store it in an airtight container in your pantry.
TOOLS:
If you love the flavor of matcha, I have several delicious gluten free recipes with matcha to try! This Matcha Chia Pudding makes a great healthy breakfast.
Reader Adaptations:
Everyone at work loves this recipe! Also delicious with powdered purple yam"
Follow Your Bliss, Pinterest user
Check out this fun matcha mochi web story too!
More Mochi Recipes:
- Black Sesame Mochi Muffins - These muffins are a treat in Japan and they have a chewy texture like mochi.
- Mochi Waffles with Nutella - If you love a sweet breakfast, nothing is better than these fluffy mochi waffles.
📖 Recipe
Matcha Green Tea Mochi
Ingredients
- 1 cup Glutinous Sweet White Rice Flour Mochiko brand
- 1 cup coconut milk other types of milk also work
- 2 tablespoons matcha powder * see notes
- ½ cup sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon baking powder aluminum-free
Instructions
- Preheat the oven to 325 degrees F.
- Spray baking dish with non-stick spray. (I use coconut oil spray.)
- Mix all dry ingredients including sugar.
- Whisk to blend.
- Add melted butter and coconut milk.
- Stir well. You can also use an electric mixer or stand mixer with a whisk attachment.
- Put into a prepared baking dish. I used an 8x8 pan.
- Bake for 20 minutes or until done in the middle. The baking time may vary depending on the size and depth of your pan.
Notes
- I recommend using culinary-grade matcha green tea powder. Ceremonial matcha powder is more expensive and it isn't necessary for this recipe.
- Many matcha powdered have added sweeteners and other ingredients. If you are gluten free, please be sure to read the ingredients label to make sure the matcha is gluten free.
- Matcha can be bitter so I recommend adding additional sugar if you like your mochi sweeter.
- Make this recipe vegan by using plant-based butter.
- Store the leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older August 2017 post with more detailed recipe instructions.
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Gemma
Thank you Sandi. This recipe is very good. I love it. Mine turn out dark green inside and the outside light green. This is the second time I made.
Sandi Gaertner
I am so glad you enjoyed them, Gemma. I love how the green is different shades too!
Sara
Look great! How long do they last ?
Sandi Gaertner
Hi Sara, I would say they will keep up to 4 days in the refrigerator in an air-tight container.
Adrianna Negreros
Can a different type of milk be used? I'm allergic to coconut.
Sandi Gaertner
Hi Adrianna, you can use any milk you like. Thank you.
Cups of Butter
325 what? You need to include units! I'm assuming degrees F as this seems to be American units.
Sandi Gaertner
Yes, I added that in to make it more clear. Thank you!
Dee
Hi
I have made this recipe twice now...the first time it came out way too sticky on the inside so i corrected for more flour in the second batch and same thing. There isnt anything cakey in the middle only gummy like a traditional mochi ball. What am i doing wrong?
Sandi Gaertner
Hi Dee, did you use the special sweet rice flour that I recommended or did you use regular rice flour? Did you substitute any other ingredients? Thank you.