Looking for a sweet treat? Why not try this unique and tasty Matcha Butter Mochi, it’s chewy, delicious and will leave you wanting more!
Matcha madness
The world has fallen in love with Matcha and I don’t seem to mind this at all. Matcha has become so popular that many cafes serve Matcha Lattes on their menu. I’ve also seen matcha flavoured doughnuts, croissants and ice cream!
As much as I love matcha I wasn’t too keen to post a matcha recipe on here as I was waiting for the hype to go down. Boring me is not a fan of viral trends, however, my sister, Nara, is.
Whatever’s going viral she’ll know about it and update me. Just a few weeks ago she showed me the dance everyone is currently doing, ‘WOW YOU CAN REALLY DANCE!’ I admit that I did laugh at this as I’m naturally silly.
When I started this blog Nara nagged me to do Matcha recipes as she’s super crazy over anything matcha but I’ve ignored her requests until recently. It was Nara’s birthday earlier this month so instead of baking her a cake, I decided to surprise her and combine the two things she loves, Matcha and Mochi.
This Hawaiian inspired Mochi has a bouncy texture that is chewy and sticky, I probably didn’t make it sound too appealing but it somehow works! The matcha gives the mochi a subtle pleasant green earthy taste as well as giving it a lovely shade of green. The batter is super easy to whip up and will take you less than 5 minutes to prepare, plus you don’t have to worry about over-mixing WOOHOO!!!
Our life as of now
A few days ago my husband, Tomasi, was carrying our 19-month-old toddler, Kai, up the stairs when he felt his knee crack. The sudden intense pain left him hopping towards our lounge room floor. We placed Kai next to us and switched on some cartoons to distract him.
I was trying to lift up the injured leg so Tomasi would be more comfortable but due to the awkwardness of it all, pain stuck and he screamed like a madman. All the commotion got Kai’s attention so he casually walked over and began slapping Tomasi on the face several times rapidly.
‘KAI STOP THAT NOW!’ We both said sternly in shock.
For the latest recipes, join our FREE 3CatsFoodie mailing list
A few seconds later we both had stitches from laughing so hard that Tomasi forgot he was in pain. We had no idea where that came from as Kai has never hit anyone before. It was like he was slapping daddy because he was acting hysterical and telling him to ‘MAN UP’. It’s bad I know and I shouldn’t giggle every time I think about this but I do as toddlers are incredibly random.
Tomasi is still in lots of pain and limping everywhere, the doctor told him he tore his upper leg muscle but he’ll recover in 2 weeks. He is limited to what he can do, but coincidently that doesn’t really matter, as, from this evening, Sydney has gone into lockdown for 2 weeks due to the increase of COVID cases.
Matcha Butter Mocha birthday surprise
I did a bit of research and tried a few recipes to perfect this Matcha Butter Mochi for Nara’s birthday. I had to tweak and recreate a recipe due to textural and sweetness issues.
So when I made my final batch for Nara’s birthday I wasn’t confident that she would love it. Nara’s picky and just like Kai, she doesn’t really care about hurting my feelings when it comes to my cooking.
When I surprised her with the Matcha Butter Mochi on her birthday she didn’t even look excited. She took a slice and bit into it and said ‘yeah, it’s really nice’ and ‘finally you’ve listened to me and did a matcha recipe’. She then grabbed another slice and Caviar (our Siberian kitty) from the dining table before disappearing into her room.
Tomasi liked the Mochi texture and said it had the right level of sweetness but also said ‘the Matcha made the mochi tasted like grass’. In saying that, he has never liked green tea or matcha anyway!
I enjoyed this Matcha Butter Mochi but I wasn’t accustomed to the ‘baked’ Mochi taste. The base, edges and top of the mochi were crusty, crumbly but soft inside. I prefer my mochi completely soft, so when I remake this mochi I would try to steam it instead.
The Mochi batter is super simple and there’s no stress of overmixing, I love that!
Also, this mochi base (without the matcha powder) is perfect for experimenting with other flavours such as chocolate, mango or strawberry etc. Once I’ve tried steaming and other flavours I’ll update this post!
Ingredients for Matcha Butter Mochi
Glutinous rice flour or Mochiko (Japanese sweet rice flour) – You can use either flour for this mochi but it’ll vary in texture slightly, but don’t worry as both flours will result in chewy and sticky mochi. I used Thai glutinous rice flour as it was the only one they had stocked at my local Asian grocery store.
Matcha powder – The higher quality of matcha powder used the better the flavour that the mochi will have. Keep in mind that a packet of matcha powder is likely to lose freshness and becomes bitter if not used within 2 weeks of opening. The vibrant green colour will also darken and not look as appealing.
Milk and coconut milk – For a richer flavour and texture I used regular whole fat milk and coconut milk.
Caster sugar is also known as ‘superfine sugar’ or ‘baker’s sugar’. It has a finer consistency than white or granulated sugar but it’s not powdered, confectionary or icing sugar.
How to make Matcha Butter Mochi
Step by step guide with photos
Preheat the oven to 180°C (350°F) or for fan-forced ovens 160°C (300°F). Grease and line the base and sides of a 20cm (8in) square tin with non-stick baking paper.
In a large bowl, whisk the eggs until frothy. Add in vanilla, sugar, milk and coconut milk, whisk to combine.
Place the flour, matcha, baking powder and salt into the wet ingredients. Whisk well until combined, pour in the melted butter and mix until incorporated.
Pour the batter into the prepared tin and bake for 50 to 60 minutes, it’s ready when a skewer comes out clean when inserted in the middle. Leave mochi in the tin and allow it to cool completely at room temperature before cutting it into squares. Optional dust the mochi squares very lightly with matcha powder.
Leftovers – Place mochi in an airtight container and store it at room temperature for up to 3 days. Don’t place the mochi in the fridge as it’ll harden and dry up.
Are you a fan of slices? if so try out one of my favourite slices SALTED CARAMEL SLICE or the zesty and delicious PASSIONFRUIT SLICE.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
I would love to hear your thoughts or feedback on this post. If you have made this recipe, please show your support by commenting and rate this recipe. You can do this by scrolling down or by clicking the green circle on the left. To prevent spam on this site, your email address is required but it will not be published.
Cheers (I’ll drink to that) – Cat Tre
Matcha Butter Mochi
Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup caster sugar (NOTE 1)
- 1 cup milk (NOTE 2)
- 1 cup coconut milk (NOTE 2)
- 1¾ cup glutinous rice flour (NOTE 3)
- 1 tbsp matcha powder (extra for dusting) (NOTE 4)
- 1 tsp baking powder
- ¼ tsp salt
- 80 gm butter (melted)
Instructions
- Preheat the oven to 180°C (350°F) or for fan-forced ovens 160°C (300°F). Grease and line the base and sides of a 20cm (8in) square tin with non-stick baking paper.
- In a large bowl, whisk the eggs until frothy. Add in vanilla, sugar, milk and coconut milk, whisk to combine.
- Place the flour, matcha, baking powder and salt into the wet ingredients. Whisk well until combined, pour in the melted butter and mix until incorporated.
- Pour the batter into the prepared tin and bake for 50 to 60 minutes, it's ready when a skewer comes out clean when inserted in the middle. Leave mochi in the tin and allow it to cool completely at room temperature before cutting it into squares. Optional dust the mochi squares very lightly with matcha powder
