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Matcha Butter Mochi (Mochi Cake)

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

Ingredients

Units Scale
  • 80g Unsalted butter (1/3 cup), melted
  • 255g Coconut milk (1 cup), room temperature
  • 360g Whole milk (1 1/2 cups), room temperature
  • 3 Eggs
  • 2 tbsp Matcha powder
  • 340g Glutinous rice flour ( 1 1/2 cups)
  • 300g White sugar
  • 1 1/2 tsp Baking powder
  • Butter, for greasing
  • Rice flour, for dusting
  • Shredded coconut, for sprinkling

Instructions

  1. Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour
  2. Combine the melted butter, coconut milk, whole milk and eggs together in a large bowl
  3. In another bowl combine the matcha powder, glutinous rice flour, sugar and baking powder, and whisk until well combined
  4. Pour the wet ingredients into the dry ingredients, and whisk until smooth
  5. Sprinkle over the shredded coconut
  6. Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown
  7. Remove from the oven and cool for 1-2 hours before slicing with an oiled knife
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