Description
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
Scale
Dry Ingredients
- 1 box (16 oz) mochiko sweet rice flour
- 1 tablespoon matcha powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups whole milk
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking and to give your mochi cake a golden crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the mochiko sweet rice flour, matcha powder, baking powder, and salt until well combined and the matcha is evenly distributed.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted and cooled butter with the granulated sugar until the mixture is creamy and smooth. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add Milk Mixture: Pour the full-fat coconut milk and whole milk into the wet mixture, stirring until everything is well blended and the mixture is smooth.
- Combine Wet & Dry Ingredients: Gradually add the dry matcha mixture to the wet mixture, stirring after each addition. Continue until all of the dry ingredients are incorporated and the batter is smooth and lump-free.
- Pour & Smooth Batter: Pour the finished batter into your prepared baking pan, using a spatula to smooth the top into an even layer for consistent baking.
- Bake: Place the pan in the preheated oven and bake for 55–65 minutes. The cake is done when the top turns a light golden brown and a toothpick inserted in the center comes out clean or with a few sticky crumbs.
- Cool & Serve: Let the matcha mochi cake cool completely in the pan before slicing it into 20 squares for best texture and easy serving. Enjoy with a cup of tea or as a sweet snack.
Notes
- For best results, use mochiko brand sweet rice flour for authentic texture.
- If you like a bolder matcha flavor, add up to 1.5 tablespoons matcha powder.
- Ensure the cake cools completely before slicing to achieve clean cuts.
- This cake stores well at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
- The cake can be frozen (wrapped tightly for up to 1 month); thaw at room temperature before serving.
- Substitute whole milk with a dairy-free alternative for a lactose-free version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian, Japanese-inspired
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 48mg