This gluten free matcha green tea mochi is a delicious Japanese dessert that my kids LOVE.
Have you ever tried 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 good 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.
Many matcha blends are not gluten free. (NOTE: DO NOT BUY TRADER JOE’s new matcha!! 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 a 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, 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.)
I have been craving mochi lately.
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 color 🙁 .
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 green tea mochi:
Easy gluten free matcha green tea mochi.
- 1 cup Authentic Foods Superfine White Rice Flour
- 1 cup coconut milk
- 2 tablespoons matcha powder
- 1/2 cup sugar
- 2 tablespoons butter melted
- 1 teaspoon baking powder
-
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.
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
-
- 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!
Wow! So super easy and delicious looking! I am so making this to impress all my Asian friends! 😉
I am glad you like the recipe Chantelle, thank you. Please let me know how your friends like the mochi 🙂 .
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!
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!
I 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.
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!!
I just picked up some matcha green tea and can’t wait to give this a try!
Thank you Joelen. Please let me know how they turn out 🙂
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!
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 🙂
Much more pleasing color with the white sugar, no doubt. I love the unique color green tea gives to baked goods.
Agreed 🙂 Thank you Jameson.
This sounds easy and delicious!
Thank you Jackie 🙂
I 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!
I hope you enjoy it Alisa 🙂 So far Trader Joe’s is the only matcha powder I have found with flour as an ingredient.
Thanks for a great gluten free nut free recipe. I love mochi and machta, this is a great combination!
Thank you Sharon 🙂
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.
Oh 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.
I used Mochiko Rice Flour (:
These look so good. I love green tea, but have never used green tea matcha. I need to get some. Thanks for the recipe!
These look delicious! I am always looking for new ways to use matcha!
I hope you like these. I love the little caffeine boost as well 🙂
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?
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 🙂
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 🙂
Hi Imre, Thank you for writing. How thick are your mochi? I adapted this recipe, given to me by a chef: http://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.
Thank 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 🙂
You are very welcome. I hope this is the reason. Have a nice day.