Super Easy Matcha Butter Mochi
These ooey gooey matcha butter mochi bars are some of the easiest desserts you’ll make. These pretty green bars are soft and chewy thanks to sweet mochi flour and are the epitome of not-to-sweet thanks to the addition of matcha. In this post, get the recipe for these butter mochi and learn how to prevent the matcha from clumping.
It’s been so long since I’ve made a new matcha dessert, so I knew this week was the week for another. These easy matcha butter mochi bars are the perfect summer dessert because they are just so unbelievably easy to make. Throw all the ingredients into a bowl then pour into a baking dish to bake. That’s it!
How I developed this recipe
I like to consider these dessert bars a gluten free, easier version of my matcha brownies. I adapted this recipe from mochi mommy’s Hawaiian butter mochi recipe with the addition of Aiya matcha powder to add the matcha flavor. The first test ended up being the winning version. The only difficulty I ran into was the matcha powder is hard to incorporate without clumping, so make sure to sift the matcha powder!
Making my matcha butter mochi recipe
Incorporating the matcha powder into the batter
This is the hardest part of the recipe. You will need to mix the wet ingredients a lot to thoroughly incorporate the matcha powder into the batter. I like to add a tablespoon at a time then mix until most of the matcha powder has dissolved into the batter. This does take some time but is worth it to create a smoother batter without matcha clumps.
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Get the Recipe:
Super Easy Matcha Butter Mochi
Ingredients
- ½ cup unsalted butter
- 1 can coconut milk, full fat, 13.5 oz
- 1 can evaporated milk, 12 oz
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp matcha powder
- 1 box sweet rice flour, 16 oz
- 2 cups granulated sugar
- 1 tsp salt
- 1 tbsp baking powder
- ½ cup shredded coconut
Equipment
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Melt ½ cup of unsalted butter and add it to a large bowl.
- Add 1 can of coconut milk, 1 can of evaporated milk, 1 tsp of vanilla extract, and 2 eggs. Mix until well incorporated.
- Next, sift in 3 tbsp of matcha powder and mix until the mixture turns an even green color.
- Lastly, add 1 box of sweet rice flour, 2 cups of granulated sugar, 1 tsp of salt, and 1 tbsp of baking powder. Mix until a thick green batter forms.
- Grease a 9×13 pan and line it with parchment paper. Pour batter into the pan. Sprinkle ½ cup of shredded coconut on top (optional).
- Bake for 45 minutes to an hour until the butter mochi starts pulling away from the edge of the pan.
- Let it cool completely before cutting.
Really cool combination of flavors
(Comment provided by a family member of Cooking Therapy.)