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Matcha Butter Mochi

1/4

Matcha Butter Mochi

2/4

Matcha Butter Mochi

3/4

Matcha Butter Mochi

4/4

By Jeanelle Castro

Matcha Butter Mochi

Prep:10minCook:1h

Matcha Butter Mochi is a Hawaiian snack that's super easy to make! It's gluten-free and best eaten fresh.

Updated at: Thu, 17 Aug 2023 10:37:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

20

High

Nutrition per serving

Calories170.1 kcal (9%)

Total Fat4.3 g (6%)

Carbs29.2 g (11%)

Sugars13.6 g (15%)

Protein3.4 g (7%)

Sodium81.2 mg (4%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

300gglutinous rice flour

2 Tbspmatcha powder

1 ½ tspbaking powder

¼ cupbutter

1 ½ cupmilk

or any alternative milk

1 tspvanilla extract

Instructions

Step 1

Preheat the oven to 350F (175C). Line an 8x8 baking pan with parchment paper (or grease with oil or butter)

OvenPreheat

Step 2

In a large bowl, combine glutinous rice flour, matcha, baking powder, and salt. Whisk well.

Step 3

In a separate bowl, combine eggs and sugar. Whisk well until combined. Add the butter, milk, and vanilla extract and mix well.

Step 4

Pour the wet ingredients into the dry ingredients and mix until fully incorporated.

Step 5

Pour the batter into the prepared baking pan and bake in the middle rack of the oven for 60 minutes or until a toothpick inserted comes out clean.

Step 6

Remove the butter mochi from the oven and allow to cool for 15 minutes. Slice and enjoy while fresh!

Notes

10 liked

2 disliked

Easy

Moist

Special occasion

Delicious

Sweet

Chandita· last year

Special occasion

Matcha flavor didn’t come through but made it a pretty color. Used coconut milk, that’s what I normally use in other butter mochis maybe that’s why the flavor was overpowered. I also checked on it after 40 minutes and it seemed to be a bit dry on the edges and still not all the way done in the middle. Maybe a lower temp with my gas oven??

Matcha flavor didn’t come through but made it a pretty color. Used coconut milk, that’s what I normally use in other butter mochis maybe that’s why the flavor was overpowered. I also checked on it after 40 minutes and it seemed to be a bit dry on the edges and still not all the way done in the middle. Maybe a lower temp with my gas oven??

chrisi cake· last year

Makes leftovers

I used all purpose flour and only baked it for 25-30 mins and its rlly good!

I used all purpose flour and only baked it for 25-30 mins and its rlly good!

Cerise· 2 years ago

Special occasion

the melted butter will become chunky when mixed with the wet ingredients (even if they’re room temperature), mix it in quickly and immediately transfer to and mix with the dry ingredients so the butter doesn’t fully solidify

the melted butter will become chunky when mixed with the wet ingredients (even if they’re room temperature), mix it in quickly and immediately transfer to and mix with the dry ingredients so the butter doesn’t fully solidify