This gluten free matcha green tea mochi is a delicious Japanese dessert that is so easy to make.
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 🙁 .
For this recipe I decided to use organic white sugar so it would not mess with the greenish matcha color I wanted.
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:
- This baking pan is the perfect size to make these mochi in.
- This electric mixer makes the batter really smooth.
How to make Japanese matcha mochi:
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
- Preheat the oven to 325.
- 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.
- Put into a baking dish. I used an 8x8 pan.
- Bake for 20 minutes or until done in the middle.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 142 Total Fat: 6g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 59mg Carbohydrates: 21g Fiber: 0g Sugar: 8g Protein: 2g
More Yummy Desserts to Try!
-
- Yogurt Granola Tart with Grilled Peach
-
- No-churn Caramel Chocolate Chip Ice Cream
-
- GF Butter Pecan Caramel Cookies
-
- Caramel Tapioca Pudding
-
- GF Orange Infused Olive Oil Chocolate Chip Cookies
-
- Dark Chocolate Truffles
-
- Gluten Free Chocolate Brownies
-
- GF Chocolate Brownie S’Mores Tart
-
- GF Blond Brownies Peanut Butter Chip Blondies
Have you tried some fun flavors of mochi? I would love to hear what you have found!
Try this Hawaiian Bata Mochi recipe!
Hannah
April 15, 2019 at 2:52 pmHI! Does it matter if you use salted vs. unsalted butter? Thank you!
Sandi Gaertner
April 15, 2019 at 3:00 pmHi Hannah, I have only used unsalted butter. If you use salted, please come back and let me know how it turns out.
Maria Domincil
March 11, 2018 at 4:01 pmGood 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. 🙂
Sandi Gaertner
March 11, 2018 at 6:52 pmI am so glad you liked this matcha mochi recipe Maria. I even more appreciate your taking the time to come back and tell me. You made my day 🙂
Cristina
March 1, 2018 at 12:13 amThis 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!
Sandi Gaertner
March 1, 2018 at 5:11 pmHi 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
Amber Kotchman
January 23, 2018 at 12:07 pmBest way to store leftovers? Fridge or not…
Sandi Gaertner
January 23, 2018 at 8:51 pmHi Amber, I always store my leftovers in the refrigerator. Take care, Sandi
Chrisy
November 11, 2017 at 6:48 pmI love matcha but have yet to try cooking with it at home. Can’t wait to try these!
Sandi Gaertner
November 12, 2017 at 6:39 pmHi Michele, I am not sure. I find asking the store is really good about these questions. Please let us know what you find out 🙂
Trang
November 11, 2017 at 10:14 amI 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!
Sandi Gaertner
November 11, 2017 at 1:11 pmI love coconut…I will need to try that next 🙂
Virginia
October 30, 2017 at 2:06 pmHi! 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
Sandi Gaertner
October 30, 2017 at 3:53 pmHi Virginia, I did use the canned coconut milk that you describe as Thai style. Thank you for stopping by 🙂
Cecilia
October 17, 2017 at 8:20 pmIs 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.
Sandi Gaertner
October 17, 2017 at 8:34 pmHi Cecilia, I definitely used the sweet rice flour. I will clarify in the recipe. Thank you so much!
Imre
September 21, 2016 at 6:48 amHi 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 🙂
Sandi Gaertner
September 21, 2016 at 6:57 amHi Imre, Thank you for writing. How thick are your mochi? I adapted this recipe, given to me by a chef: https://www.fearlessdining.com/butter-mochi/ My mochi were about 1 1/2 inches thick after baking. Mochi are supposed to be a bit sticky, but the brown inside is something I haven’t experienced.
Imre
September 21, 2016 at 7:40 amThank you for your response. My mochi were also about 1 1/2 inches, so I guess the brown color of the inner part was the result of the longer baking time. I’ll try again soon 🙂
Sandi Gaertner
September 21, 2016 at 8:53 amYou are very welcome. I hope this is the reason. Have a nice day.
Bel
March 12, 2016 at 7:37 amI 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?
Sandi Gaertner
March 12, 2016 at 2:13 pmHi 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 🙂
Megan Marlowe
March 1, 2016 at 11:18 amThese look delicious! I am always looking for new ways to use matcha!
Sandi Gaertner
March 1, 2016 at 5:15 pmI hope you like these. I love the little caffeine boost as well 🙂
Debi @ Life Currents
November 8, 2015 at 12:39 amThese look so good. I love green tea, but have never used green tea matcha. I need to get some. Thanks for the recipe!
Jane
October 11, 2015 at 1:34 amI 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.
Sandi Gaertner
October 11, 2015 at 8:02 pmOh no Jane. Can you please tell me which rice flour you used and some more detail? I have made this a few times and I haven’t had the result you mentioned.
Jane
October 13, 2015 at 10:26 pmI used Mochiko Rice Flour (:
Sharon (Nut Free Wok)
February 5, 2015 at 2:32 pmThanks for a great gluten free nut free recipe. I love mochi and machta, this is a great combination!
Sandi Gaertner
February 5, 2015 at 2:38 pmThank you Sharon 🙂
Alisa @ Go Dairy Free
February 5, 2015 at 8:03 amI love matcha! I had no idea some brands contained gluten though – weird! I assumed it was just green tea powder. And I also didn’t know it was so easy to make mochi – definitely trying this!
Sandi Gaertner
February 5, 2015 at 12:54 pmI hope you enjoy it Alisa 🙂 So far Trader Joe’s is the only matcha powder I have found with flour as an ingredient.
jackie
February 5, 2015 at 4:19 amThis sounds easy and delicious!
Sandi Gaertner
February 5, 2015 at 7:55 amThank you Jackie 🙂
Jameson Fink
February 5, 2015 at 2:42 amMuch more pleasing color with the white sugar, no doubt. I love the unique color green tea gives to baked goods.
Sandi Gaertner
February 5, 2015 at 7:56 amAgreed 🙂 Thank you Jameson.
joanne
December 30, 2014 at 2:30 amI 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!
Sandi Gaertner
December 30, 2014 at 9:59 amHi 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 🙂
Joelen
July 17, 2014 at 6:22 amI just picked up some matcha green tea and can’t wait to give this a try!
Sandi Gaertner
July 17, 2014 at 8:35 amThank you Joelen. Please let me know how they turn out 🙂
Ellen @ From Scratch
July 11, 2014 at 1:00 pmI am addicted to green tea ANYTHING. 🙂 Trader Joe’s now has a sweetened green tea powder, and I use it to fake my own green tea frappes.
Sandi Gaertner
July 11, 2014 at 1:03 pmHi 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!!
Betty Taylor
June 13, 2014 at 8:51 pmI 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!
Sandi Gaertner
June 13, 2014 at 9:39 pmI 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!
Chantelle Swayne
June 11, 2014 at 12:50 amWow! So super easy and delicious looking! I am so making this to impress all my Asian friends! 😉
Sandi Gaertner
June 11, 2014 at 7:04 amI am glad you like the recipe Chantelle, thank you. Please let me know how your friends like the mochi 🙂 .