Matcha Butter Mochi
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!
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
Notes
(NOTE 1) 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.
(NOTE 2 )Milk and coconut milk - For a richer flavour and texture I used regular whole fat milk and coconut milk.
(NOTE 3) 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.
(NOTE 4) 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.
Leftovers - Place mochi in an airtight container and store at room temperature for up to 3 days. Don't place the mochi in the fridge as it'll harden and dry up.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1sliceCalories: 174kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 116mgPotassium: 75mgFiber: 1gSugar: 7gVitamin A: 230IUVitamin C: 1mgCalcium: 41mgIron: 1mg