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Baked Matcha Mochi

East Asian · 60 min · Easy · 12 pieces

Baked Matcha Mochi

Chewy, dense squares of glutinous rice flour and coconut milk, baked rather than pounded, with a clean bitter edge from good matcha.

~200 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Whisk the matcha

    Sift the matcha into a bowl with the sugar and whisk in a splash of the coconut milk to a smooth paste. Sifting matters — matcha clumps and the lumps stay bitter and gritty.

  2. 2

    Make the batter

    Add the rest of the coconut milk, then the glutinous rice flour and baking powder, and whisk to a smooth, pourable batter.

  3. 3

    Bake

    ⏱ 50 min

    Pour into a lined tin, scatter with sesame seeds, and bake at 375°F conventional (175°C fan) for 45–50 minutes until set with a slight wobble and lightly domed.

  4. 4

    Cool completely

    Cool fully in the tin before cutting — warm mochi drags on the knife. Cut into squares with a wet blade.

Notes

Use culinary-grade matcha, not the cheapest powder: bad matcha tastes of hay and no amount of sugar hides it. The texture should be properly chewy; if it is cakey, the flour was wrong — it must be glutinous rice flour, not rice flour.

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