Matcha Butter Mochi (Mochi Cake)

Soft and chewy matcha flavoured butter mochi baked with coconut milk for a creamy, buttery and delicious chewy treat

If you’re after a dessert that feels cosy, a little special, and still very easy to share, this matcha butter mochi is such a lovely one. It has crisp golden edges, a soft chewy centre, and that smooth matcha flavour wrapped in creamy coconut and butter. I first made this on a quiet afternoon when I wanted something simple but still full of texture. After a few tests, including one batch I cut far too early and instantly regretted, I learnt that patience is what gives you those clean, bouncy squares. It reminded me of my Zumbo’s days, where timing could change everything. At TuCha, I’m always drawn to desserts that feel playful but still comforting, and this one sits right there. I love how this brings together the chewy mochi textures I grew up enjoying with the playful café-style flavours we test at TuCha.

What is butter mochi?

Butter mochi is a delicious, sweet and chewy treat that originated in Hawaii. A fusion between Hawaii and Japan cultures this dessert came to be as many Japanese immigrated to Hawaii during the 1880s, bringing with them their food and culture. As a result, some delicious treats like this have now become a local treat!

Made from a mixture of butter, coconut milk, milk, eggs, and glutinous rice flour, this mochi is baked, rather than the traditional Japanese style which is steamed and pounded. The result is an incredibly fragrant and flavourful mochi with a soft interior and crisp exterior.

This version takes the traditional Hawaiian butter mochi a step further and adds a touch of matcha, aka green tea powder, for an earthy flavour that works with coconut for a unique bittersweet treat!

How to make the best butter mochi

Butter mochi is such an easy recipe that is perfect when you need a treat for a potluck or bake sale! All you need to do is whisk everything together and bake it up. That being said there are a couple of tips that can help you bring these to a whole other level.

Grease your pan with butter and dust with rice flour

One of my favourite parts of this treat are the edge pieces because they get the best of both worlds, a crisp and crunchy edge in combination with the soft and chewy mochi. Greasing the pan not only helps the butter unmould easily, it also increases the crispiness of the edge for the best texture.

Sift the matcha powder

Matcha powder has the tendency to clump up as it absorbs moisture from its surroundings. In order to prevent the batter from becoming speckled with clumps of matcha powder remember to sift the matcha powder. This will break it up and give you a smooth batter with an even green colour.

Whisk well

As this batter is made from glutinous rice flour rather than regular flour you don’t need to worry about over-whisking the batter. You want to make sure the batter is as smooth as possible so that the mochi doesn’t bake up with tough pockets of glutinous rice flour, so whisk well!

Don’t overbake

The mochi’s texture is dependent on the moisture levels in the mochi. That means that the more you bake the mochi past, the tougher it will get. Keep a close eye on them and once a toothpick inserted into the centre comes out with a few moist crumbs it’s ready!

Customising this recipe

Original butter mochi

This recipe is super versatile and you can switch it up to your liking. If you’re looking for a more traditional butter mochi feel free to leave out the matcha powder, it’ll bake up to a perfect coconut flavoured treat. You can even replace the whole milk with coconut milk for an even more coconut forward flavour.

Extra coconut texture

A lot of people like to mix desiccated coconut into the batter to change up the texture. For this amount of batter, I like to mix in about 3/4 cup of desiccated coconut just before I pour it into the baking tray.

Chocolate

For a unique chocolate-flavored butter mochi replace the matcha powder with cocoa powder and stir in some chocolate chips before baking. You might think this is strange, but once you try the combination you’ll be hooked.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
1 x 8-inch slab, about 9 to 16 squares	15 minutes, plus 1 to 2 hours cooling	45 minutes, up to 55 minutes if needed	Easy	Store airtight for up to 2 days at room temperature or up to 1 week in the fridge. Freeze slices if needed and warm before serving.

Ingredients

Unsalted butter

An essential ingredient in ‘butter’ mochi. The butter gives the mochi their signature texture and buttery fragrance.

Coconut milk

Coconut milk is high in fat and perfect for enhancing the smooth mochi texture. The texture won’t be as smooth and bouncy if you use a lite coconut milk, so make sure you are using a full fat coconut milk made with at least 95% coconut. You can check the coconut percentage on the can. Many coconut milks are made with high percentages of water, resulting in a lower quality coconut milk with less flavour so make sure you check!

Whole milk

Milk plays the same role as coconut milk, just without the coconut flavour. As we are making a matcha flavoured butter mochi we don’t want to coconut flavour to be too prominent, otherwise the matcha flavour will be masked.

Eggs

The eggs give the mochi body, without it the butter mochi would’t be able to to hold itself in its slab like form.

Matcha powder

Matcha powder is important if we are making a matcha butter mochi! Make sure you use a high-quality cooking grade matcha powder or ceremonial grade for a bright green colour. The lower the quality of matcha, the browner your final result will be.

Glutinous rice flour

Glutinous rice flour is what makes this mochi! If you have access to mochiko, aka Japanese short-grain glutinous rice flour, then use it, this will give you the most authentic texture. However, if you can’t find mochiko, regular glutinous rice flour works fine. The glutinous rice flour found in most Asian grocery stores is the Thai brand with green writing, this will work perfectly too!

Baking powder

Baking powder gives the mochi a little more air, rather than it baking up to a super dense block.

Butter, for greasing

Don’t skip the butter for greasing. Not only will it help the butter mochi come out of the pan, but it also helps to give the edges a delicious crust.

Rice flour, for dusting

Dusting the pan with rice flour will help enhance the crust. However, if you don’t have rice flour feel free to use regular flour, it’ll work just as well.

Optional – My Favourite Extras That Add a Little Magic

• Flaky salt: Add a tiny pinch over the coconut before baking. It balances the sweetness and makes the matcha taste smoother.
• White chocolate chips: Stir a small handful into the batter. The creamy sweetness softens matcha’s earthy edge.
• Black sesame seeds: Sprinkle them over the top before baking. They add a nutty finish and look lovely against the green mochi.
• Sweet red bean paste: Dot small spoonfuls through the batter. Keep them light so the mochi still bakes evenly.
• Toasted sesame topping: Use white or black sesame for a simple café-style finish. It gives a little crunch without making the mochi heavy.
• Matcha sugar dusting: Dust cooled slices with a very light mix of matcha and sugar. Keep it soft so it does not taste bitter.
• Vanilla ice cream: Serve a warm square with a small scoop. The cold cream and warm chew work beautifully together.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Glutinous rice flour: Use glutinous rice flour, sweet rice flour, or mochiko. Do not use tapioca flour if you want the classic butter mochi texture.
• Coconut milk: Use full-fat canned coconut milk. Avoid coconut drink from a carton because it is thinner and less rich.
• Whole milk: You can use oat milk, soy milk, almond milk, or skim milk. Oat milk gives the best non-dairy body.
• Unsalted butter: Salted butter can work. Skip any extra salt if you use it.
• Matcha powder: Use bright green culinary grade matcha. Ceremonial grade works, but you do not need it for baking.
• White sugar: You can reduce it a little, but do not cut too much. Matcha needs sweetness to taste smooth.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	What Probably Happened	Quick Fix
Mochi is too soft or wet	It was underbaked or sliced too soon	Bake until set, then cool fully before cutting
Matcha tastes bitter	Too much matcha or dull old matcha was used	Use fresh bright matcha and increase slowly
Matcha colour turned brown	Matcha was old, low quality, or the mochi baked too long	Use bright green matcha and check near the end of baking
Butter bits are in the batter	The wet ingredients were too cold	Use room temperature milk, coconut milk, and eggs
Slices look messy	The mochi was cut while warm or with a sticky knife	Cool fully and use an oiled or plastic knife

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Matcha butter mochi	Crisp edges, soft chewy centre, creamy coconut matcha flavour	Potlucks, bake sales, and simple matcha desserts
Classic butter mochi	Buttery, chewy, coconut-rich, without matcha	A more traditional Hawaiian-style tray bake
Matcha sponge cake	Light, airy, soft cake crumb	Layer cakes, birthdays, and cream-filled desserts

Tips – My Personal Tricks for a Professional-Looking Result

Cool It Fully Before Slicing

Butter mochi needs time to settle after baking. If you cut it too soon, the centre can look wet and sticky.

At TuCha, we always let chewy bakes rest before cutting. Clean squares start with patience.

Tap the Pan Before Baking

Once the batter is in the tin, tap the pan gently on the bench. This helps pop large air bubbles and smooths the top.

It is a small step, but it gives the slab a neater finish. A little bench tap, a little green tea glow.

Mix the Matcha Into the Sugar First

The original post already covers sifting, but this is my extra little helper step. Whisking matcha into sugar helps spread it through the batter.

It keeps the colour smoother and helps avoid bitter green speckles.

Stir the Coconut Milk Well

Coconut milk can separate in the can. Stir it before measuring so the creamy part and liquid are even.

That fat is what gives matcha butter mochi its soft, bouncy bite. Do not leave the good stuff behind.

Use Room Temperature Wet Ingredients

Room temperature milk, coconut milk, and eggs mix more smoothly with melted butter. Cold liquid can make the butter firm up in small bits.

I learnt this one the fiddly way during testing. Smooth batter gives a smoother mochi cake.

Cut with an Oiled or Plastic Knife

Butter mochi is sticky in the best way, but it can cling to a knife. An oiled knife or plastic knife gives cleaner cuts.

If I am making a tray for sharing, this is the difference between homey and café-ready.

Cut Smaller Squares for Better Texture

Butter mochi is rich and chewy, so small squares work well. They feel neat, easy to serve, and not too heavy.

This also makes the tray go further for potlucks or dessert tables.

Let Leftovers Warm Gently

After the first day, the texture can firm up. A gentle warm-up brings back the chew.

Do not overheat it, though. We want soft and bouncy, not floppy.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

White Chocolate Matcha Butter Mochi

Stir white chocolate chips into the batter before baking. Matcha and white chocolate are a classic pair because the creamy sweetness softens the green tea bitterness.

It gives the mochi a gentle café-style finish.

Black Sesame Matcha Butter Mochi

Sprinkle black sesame seeds over the top before baking. They add a nutty flavour and a bold contrast against the green matcha.

This one feels very Asian dessert shop in the best way.

Hojicha Butter Mochi

Swap the matcha for hojicha powder for a roasted tea version. It tastes warmer, deeper, and a little less grassy.

This is the version I would serve with a creamy milk tea on a slow afternoon.

Matcha Red Bean Butter Mochi

Add small spoonfuls of sweet red bean paste through the batter. Matcha and red bean have that cosy flavour pairing I always come back to.

Keep the red bean light so the mochi still bakes evenly.

Pandan Coconut Butter Mochi

Swap the matcha for pandan extract and keep the coconut milk. The flavour becomes soft, fragrant, and a little tropical.

It is chewy, green, and very much a slice-and-share moment.

Ube Coconut Butter Mochi

Add ube halaya or ube extract for a purple coconut mochi cake. The flavour is creamy, earthy, and soft.

This one is very social-friendly because the colour does half the work for you.

Matcha Butter Mochi Muffins

Bake the batter in a greased and dusted muffin tin for small pieces with more crisp edges. Start checking earlier because smaller portions bake faster.

This is a fun option for dessert boxes or party trays.

Strawberry Matcha Butter Mochi

Serve the cooled squares with fresh strawberries or fold a few small berry pieces through the batter. The fruit makes the matcha taste brighter.

Keep the pieces small so the mochi still sets well.

Serving Suggestions – How I Like to Present These for Maximum Wow

Cut Into Small Squares for Sharing

Butter mochi is chewy and rich, so small squares are perfect. They look neat on a tray and are easy for people to grab.

This is very bake sale, potluck, and dessert-table friendly.

Serve Warm for the Softest Chew

A warm piece of matcha butter mochi has the softest, bounciest bite. If it has been sitting for a day, warm it gently before serving.

That little reheat brings back the chewy magic.

Pair with Milk Tea

At TuCha, I always think about what drink would sit beside a dessert. Matcha butter mochi is lovely with milk tea because the tea softens the sweetness.

Keep the drink light so the coconut and matcha can still shine.

Serve with Hojicha or Green Tea

If you want something less sweet, serve this with hot hojicha or green tea. The tea balances the buttery coconut flavour.

It makes the mochi feel calm, cosy, and a little elegant.

Add Vanilla Ice Cream

Serve a warm square with a scoop of vanilla ice cream. The warm chewy mochi and cold creamy ice cream are such a good contrast.

This turns a simple tray bake into a proper dessert moment.

Style the Edge Pieces at the Front

The edge pieces are the stars here. They have that crisp, golden outside with a chewy centre.

Put them at the front of the plate. Edge-piece energy deserves attention.

Build a Matcha Dessert Tray

Serve the squares with strawberries, milk tea, and a little extra coconut on the side. It turns one simple bake into a full café-style plate.

This is how I would style it when I want something simple but still pretty.

Pack It for a Potluck

Let the slab cool fully, cut it into small squares, and pack it in the same tray or a neat container. Butter mochi travels well once set.

It is easy to share, which is exactly why I love it.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Using Tapioca Flour Instead of Glutinous Rice Flour

Tapioca flour will not give you the same butter mochi texture. It becomes stretchy in a different way and will not bake into the same chewy slab.

Use glutinous rice flour or mochiko for that proper mochi cake bounce.

Cutting Before It Has Cooled

If you cut too soon, the centre can look wet and sticky. It needs time to set after baking.

Give it at least 1 to 2 hours before slicing. Your future clean squares will thank you.

Using Old or Dull Matcha

Old matcha can taste bitter and bake up brown instead of green. Fresh matcha should smell grassy and look bright.

If the powder looks dull before baking, the final colour will usually look dull too.

Skipping the Coconut Milk Stir

If you pour from the can without stirring, you might get too much watery liquid or too much cream. That can change the texture.

Stir first, then measure. It is simple, but it keeps the batter balanced.

Using Cold Wet Ingredients

Cold milk, coconut milk, or eggs can make melted butter firm up in the bowl. You may see tiny butter bits through the batter.

Room temperature ingredients mix more smoothly and give a better texture.

Reducing the Sugar Too Much

You can reduce the sugar a little, but do not remove too much. Matcha needs sweetness to taste smooth, not harsh.

A little sweetness keeps the green tea flavour soft and balanced.

Adding Too Much Matcha Too Fast

More matcha can be lovely, but it can also turn bitter quickly. Add a little extra first, then test from there.

Matcha should taste earthy and smooth, not sharp.

Baking in a Loaf Tin

A loaf tin is not ideal for butter mochi. The batter is dense and may bake unevenly in a deep tin.

Use a shallow square tray or muffin tin for better texture.

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