Matcha Mochi Cake Recipe

Soft and chewy matcha mochi cake with a hint of sweetness and earthy green tea flavor—easy to make, delicious, and perfect for dessert lovers.

Ingredients You’ll Need

Ingredients You’ll Need

One of the best things about Matcha Mochi Cake is that it uses simple, easy-to-find ingredients, each one playing a special role. From the distinct chewiness provided by mochiko flour, to the lush color and subtle bitterness of matcha, every component is essential in creating this showstopper.

• Mochiko Sweet Rice Flour (1 box, 16 oz): This is what gives Matcha Mochi Cake its classic chewy, stretchy texture—don’t substitute regular rice flour!
• Matcha Powder (1 tablespoon): A good quality matcha provides deep color and slightly grassy, tea-like flavor that balances the sweetness.
• Baking Powder (2 teaspoons): Helps give the cake just a bit of lift while keeping the texture satisfyingly dense.
• Salt (1/2 teaspoon): Enhances all the flavors and keeps the sweetness in check.
• Unsalted Butter, melted and slightly cooled (1 cup): Adds rich flavor and helps create those irresistibly crispy edges.
• Granulated Sugar (1¾ cups): Sweetens the mochi while making sure the earthy matcha isn’t overpowering.
• Large Eggs (4): Bind everything together while contributing to that custardy center.
• Vanilla Extract (1 teaspoon): Adds warmth and rounds out the flavors beautifully.
• Full-Fat Coconut Milk (1 can, 13.5 oz): Lends moisture, richness, and a hint of coconut that pairs dreamily with matcha.
• Whole Milk (1½ cups): Keeps the batter fluid and ensures the finished cake stays tender, not dry.

How to Make Matcha Mochi Cake

Step 1: Prepare Your Pan and Oven

First things first: Preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Lightly grease a 9×13-inch baking pan—this step is crucial for those golden, crispy edges and easy removal.

Step 2: Mix the Dry Ingredients

Using a large bowl, whisk together the mochiko sweet rice flour, matcha powder, baking powder, and salt. Making sure your dry ingredients are well blended guarantees that the matcha’s color and flavor will be evenly distributed through every bite of the Matcha Mochi Cake.

Step 3: Combine Butter and Sugar

In another large bowl, whisk the melted butter and granulated sugar until smooth and creamy-looking. This sets the stage for a cake with depth and sweetness, plus that signature crunchy edge.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract. This ensures your Matcha Mochi Cake will have a custardy richness and perfectly fluffy texture inside.

Step 5: Incorporate Milks

Next, pour in the full-fat coconut milk and whole milk, then whisk again until everything is fully combined. You’ll notice the batter is flowing and silky—just what you want for even baking and a moist, chewy crumb.

Step 6: Combine Wet and Dry Mixtures

Gradually add your dry ingredients into the wet mixture, stirring gently. Go slowly: this helps prevent lumps and gives you a smooth, vivid green batter that’s ready to shine.

Step 7: Bake the Cake

Pour the finished batter into your greased pan and use a spatula to spread it evenly. Bake for 55 to 65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few sticky crumbs—this means the center is nice and chewy, just as it should be!

Step 8: Cool and Slice

Let your Matcha Mochi Cake cool completely in the pan before slicing. This cake is oh-so-sticky inside, so letting it set ensures picture-perfect squares that hold their shape and have that unforgettable texture.

How to Serve Matcha Mochi Cake

Garnishes

The best part about Matcha Mochi Cake is that it’s gorgeous all on its own, but you can take it up a notch with a dusting of extra matcha, a sprinkle of powdered sugar, or even a drizzle of sweetened condensed milk for extra decadence. For a festive touch, try topping each square with a few toasted coconut flakes or a fresh berry.

Side Dishes

This dessert loves company! Pair your Matcha Mochi Cake with a big mug of green tea, roasted barley tea, or a cup of light coffee. If you want to make it part of a larger spread, fruit salad or matcha ice cream both play beautifully with its flavors.

Creative Ways to Present

Instead of classic squares, try cutting the cake into diamonds, triangles, or even using cookie cutters for fun shapes at parties. For a stylish plated dessert, serve alongside a scoop of vanilla or black sesame ice cream and drizzle with honey or melted chocolate. It’s always the star of the dessert table—however you slice it!

Make Ahead and Storage

Storing Leftovers

If you have any Matcha Mochi Cake left (which is rare!), wrap the squares tightly in plastic wrap or an airtight container. They’ll stay delightfully chewy for 2–3 days at room temperature or up to 5 days in the fridge.

Freezing

To freeze, arrange the cooled cake squares in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a zip-top bag or airtight container. They’ll keep for about 2 months. Thaw at room temperature for a chewy, just-baked feel.

Reheating

While Matcha Mochi Cake is delicious cold, for that just-baked gooeyness, pop a square in the microwave for 10–15 seconds. If you’re reheating from frozen, allow it to thaw first, then warm as usual. The edges will crisp up, and the inside will go right back to soft and sticky!

FAQs

Can I use almond milk instead of whole milk?

Absolutely! Almond milk or other plant-based milks work well and will keep the Matcha Mochi Cake just as moist and delicious, though the crumb may be a touch less rich. Coconut milk alone will also do in a pinch for a dairy-free version.

What’s the best type of matcha for this cake?

Look for culinary-grade matcha powder—it’s designed for baking and gives you both the flavor and vivid green hue you want in a Matcha Mochi Cake. Premium ceremonial grades are lovely but best saved for sipping, as their delicate notes can be muted by baking.

Can I make Matcha Mochi Cake ahead of time?

Yes! In fact, making it a day before serving (and storing at room temperature) softens the flavors and yields the best chewy texture. Just slice when ready to serve for ultimate freshness and appeal.

My cake turned out gooey inside. Is that normal?

Absolutely! The center should be sticky, soft, and a little custardy—this is the signature texture of any good Matcha Mochi Cake. The tops and edges are crisp and lightly browned, while inside is satisfyingly chewy.

Is Matcha Mochi Cake gluten-free?

Yes! Mochiko flour is made from glutinous rice, which is gluten-free despite its name. This recipe contains no wheat flour, making it a fantastic treat for anyone avoiding gluten, while keeping that awesome chewy bite.

Final Thoughts

Let yourself fall in love with Matcha Mochi Cake—it’s truly a treat that brings together old favorites and new flavors. Whether you’re baking for a celebration or simply want to enjoy a slice with your afternoon tea, this recipe guarantees plenty of smiles and compliments. Give it a try, and you just might find it’s your new go-to dessert!

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