Dessertsbiggerbolderbaking4.9
Matcha Butter Mochi Recipe (Green Tea Rice Cake)
Indulge in an irresistibly buttery, sweet and chewy Matcha Butter Mochi recipe infused with earthy green tea and rich coconut.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
2
In a large bowl, mix together the mochiko Flour, sugar, matcha powder, and baking powder together.
(16 oz/454 g) granulated sugar2 cupsbaking powder1 teaspoon(16 fl oz/450 ml) whole milk2 cups((13 fl oz/400 ml) full fat coconut milk)1 can
3
In a separate bowl, whisk the eggs, then add in the milk, coconut milk, butter, and vanilla extract and mix until smooth.
(16 oz/454 g) granulated sugar2 cupslarge eggs, (at room temperature)4(16 fl oz/450 ml) whole milk2 cups((13 fl oz/400 ml) full fat coconut milk)1 canvanilla extract2 teaspoons
4
Combine the wet and dry ingredients until well mixed, then pour into your prepared pan.
5
Bake for ⏱️ 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
6
Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.
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