How To Make Matcha Mochi Cake (Matcha Butter Mochi)

How To Make Matcha Mochi Cake (Matcha Butter Mochi)

by Ayako Kidokoro

Coconut Crowd-Pleaser Dessert Easy Fusion Food Gluten Free Matcha Mochi Party Food Potluck

Matcha Mochi Cake brings together the best of matcha and the chewy delight of mochi. It's a perfect blend of traditional flavors and modern flair.

Just look at it: a gorgeous green hue that catches your eye and draws you in. And when you take a bite, you'll find a crispy outer layer that gives way to a sweet surprise. Inside, it's soft and tender, with little bits of mochi adding a fun twist to every slice. It's a delightful treat that's sure to please with its unique texture and delicious flavor.

You might be familiar with Butter Mochi cake, a traditional Hawaiian dessert known for its chewy texture and rich flavor. This Matcha Mochi Cake shares similarities, featuring subtle bitter notes from the matcha that are beautifully balanced by the cake's sweetness and the mochi's chewiness. The crispy exterior and soft interior, paired with buttery and bitter flavors, offer a comforting and indulgent experience. The aroma of coconut and vanilla adds a sweet, tropical touch to each bite.

Making Matcha Mochi Cake is relatively straightforward, requiring just a few simple steps and minimal ingredients. Combining the ingredients forms the batter effortlessly.

To maintain its freshness and texture, store Matcha Mochi Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate in a sealed container for up to a week or freeze for extended shelf life, ensuring a delicious treat is always within reach.

Matcha Mochi Cake is often enjoyed as a dessert or snack, perfect with a cup of tea or coffee. Its simplicity yet satisfying texture and flavor make it a favorite among those who have tried it. Plus, it's gluten-free! Enjoy this delightful dessert!


Prep time: 15 mins

Cook time: 60 mins

Total time: 1hr 15mins

Total servings: 9

Difficulty: Easy

  • 2 Eggs
  • 250 ml Milk
  • 1 tsp Vanilla Extract
  • 250 g Mochiko (Sweet Rice Flour)
  • 150 g Sugar
  • 1 tsp Matcha Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 250 ml Coconut Milk

Expert's Tip


I highly recommend using J Taste premium matcha powder sourced from Uji, Kyoto for this recipe. You will really be able to tell the difference between this matcha and other matcha powders because this particular matcha is made from hand-picked ichiban cha, the finest grade of tea leaves in Japan. This ensures a smooth, fragrant experience. Enhance your matcha moments with this exceptional quality powder!


matcha mochi cake ingredients
lining a pan with parchment paper

1) Gathering the Ingredients and Recipe Preparations

Gather the ingredients together.

Preheat your oven to 170°C (350°F).

Line a 22cm x 22cm (8-inch square) baking pan with parchment paper for easy removal.

cracking the eggs into a bowl
pouring milk into the eggs
adding vanilla extract
mixing the wet ingredients together

2) Mixing the Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.

mixing matcha powder and sugar together
mixing matcha powder and sugar into the wet ingredients

3) Combining Matcha Powder and Sugar

In a separate bowl, whisk together the Matcha Powder and sugar until well combined. Then add this mixture to the wet ingredients and stir until fully incorporated.

adding the mochiko flour to the matcha mixture
adding the baking powder
adding the coconut milk
mixing until the batter is smooth

4) Adding the Dry Ingredients to the Wet Ingredients

Gradually add the Mochiko, baking powder, and salt to the wet ingredients, then pour in the coconut milk. Stir until you have a smooth batter.

pouring matcha batter into the prepared baking pan
matcha mochi cake, ready to go into the oven

5) Pouring the Matcha Batter Into the Baking Pan

Pour the matcha mochi cake batter into the prepared baking pan and smooth it with a spatula.

matcha mochi cake butter mochi

6) Baking the Matcha Mochi Cake

Bake the cake in the preheated oven for 50-60 minutes or until the edges are golden brown.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Carefully transfer the cake onto a wire rack to cool completely.

cutting the edges of the cake

7) Cutting the Matcha Mochi Cake Into 9 Portions

Once cooled, trim the edges and cut into squares or rectangles.

inside of the matcha mochi cake

8) Serving the Matcha Mochi Cake

Enjoy your matcha mochi cake!

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