Food Recipes Desserts Matcha Mochi 5.0 (4) 6 Reviews This easy version of mochi is simple to make at home, getting a lovely green hue and subtle brightness from matcha powder. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 23, 2025 Save Rate PRINT Share Close Credit: Photo © Molly Yeh Active Time: 20 mins Total Time: 10 hrs Yield: 2 cups Jump to recipe This shortcut matcha mochi recipe gets its pretty green color from matcha powder and a creamy sweetness from coconut milk. Instead of the laborious process required to make mochi the most traditional way, we offer an easy workaround by using sweet rice flour ("mochiko" in Japanese) to create the same chewy, springy texture. Frequently Asked Questions What is mochi traditionally made from? Mochi has been a favorite food in Japan for more than a thousand years, and is traditionally made by cooking sweet glutinous rice (or "mochigome") and pounding it into a soft, starchy paste using large hammers or a large pestle. While plenty of producers in Japan still make mochi this way, it's not really what most people will want to do at home. Instead, you can make a fine substitute by cooking mochigome flour — called "mochiko," often labeled "sweet" or "glutinous rice flour" in English — until it gels and sets. This quick mochi is similar to dango, the round desserts (often served on skewers) that are also made with rice flour. How much caffeine is in this matcha mochi? Concentrations can vary, but matcha powder usually contains between 50 to 70 milligrams of caffeine per teaspoon. We call for just 1 1/2 teaspoons in this recipe, meaning the full batch of this mochi contains approximately 75 to 105 milligrams. For reference, an average cup of coffee has around 100 milligrams. Unless you are very sensitive to caffeine, a small handful of mochi cubes shouldn't have a noticeable caffeinating effect. Notes from the Food & Wine Test Kitchen This quick mochi requires sweet glutinous rice flour, made from glutinous (or "sticky") rice, to achieve the necessary consistency. Regular rice flour or rice powder will not work in this recipe. Note that, despite the name, glutinous rice does not contain gluten. We recommend using a glass baking pan or casserole for this recipe. The mochi cooks low and slow, spending an hour or more in the oven; glass, which conducts heat more slowly compared to metal, works best to help the rice-flour mixture cook evenly without the outer edges becoming overdone. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 1 1/2 cups sweet rice flour 1 cup sugar 1/2 teaspoon baking powder 1 1/2 teaspoons matcha powder 1 cup water 3/4 cup coconut milk 3/4 teaspoon vanilla extract Cornstarch (for dusting) Directions Preheat the oven to 275°F. Grease an 8-inch square glass pan. In a medium bowl, whisk together the rice flour, sugar, baking powder, and matcha powder. In a separate bowl, whisk together the water, coconut milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the pan, cover tightly with foil, and bake for 60 to 80 minutes, until the top is set. Remove the foil, let it cool, and then re-cover with foil and let it sit at room temperature overnight. Turn the mochi onto a cutting board and cut small cubes with a sharp knife. Coat all over with cornstarch. Originally appeared: February 2015 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.