Matcha mochi brownies are chewy, soft, and loaded with aromatic green tea flavor. It is easy to make in one bowl, and addictively delicious!!
Matcha mochi brownies are my go treat for potlucks and parties. They are perfectly sweet, unique, and easily shareable! All it takes is mixing the ingredients in one bowl and baking in a 8 x 8 square pan.
What are matcha mochi brownies?
These matcha mochi brownies have a bouncy, chewy texture just like Japanese mochi, thanks to the glutinous rice used in the recipe. A generous amount of matcha powder adds the grassy herby taste with a touch of bitterness.
They can easily be split into small squares just like brownies, being perfect for hosting and potlucks. It is also made with full fat coconut milk, which makes this recipe naturally gluten-free and dairy-free.
What is glutinous rice flour?
Glutinous rice flour is made from glutinous rice (also known as sticky rice, or sweet rice) that is sticker with a higher starch content. It is often used to make mochi.
It cannot be replaced with rice flour which is made from regular rice. For this specific recipe, I like to use mochiko Blue Star.
Ingredients for this recipe
- Eggs
- Coconut milk - Full fat, canned type. This is not the non-dairy beverage you see at the refrigerated section.
- Unsweetened almond milk - Or any non dairy milk
- Organic cane sugar - Or granulated sugar
- Vanilla extract
- Matcha powder
- Mochiko glutinous rice flour
- Baking powder
- Salt
- Refined coconut oil - Or vegan butter
How to make matcha mochi brownies
1. Prep. Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8 x 8 baking pan.
2. Combine wet ingredients and sugar. In a large bowl, place the eggs, coconut milk, almond milk, sugar and vanilla. Mix well.
3. Add matcha. Scoop 4 tablespoon of the mix into a small cup. Add in the matcha and mix well until there are no lumps left. Add the matcha mix back into the large bowl and whisk well.
4. Add dry ingredients. Add the mochiko, baking powder and salt into the bowl. Mix until just combined.
5. Add oil. Mix in the melted coconut oil.
6. Bake. Pour the mix into the pan. Bake for 1 hour or until set. Let cool.
7. Serve. Dust with matcha powder upon serving (optional).
Tips
- Once you add the mochiko, mix until just combined. Over mixed batter will create a denser texture.
- Adding matcha powder to a large quantity of liquid will cause clumping up, and make it impossible to blend into the batter. Make sure to follow step 3 carefully.
FAQs
It does not need to be the highest grade matcha, I use culinary grade matcha for this recipe! If you use a ceremonial grade, you will get a brighter green color with less bitterness.
Depending on the storage temperature, full fat coconut milk could separate and solidify due to the high fat content. To make it smooth, transfer the coconut milk to a microwave safe bowl and heat up for 30 seconds or so, or warm up over a double boiler to melt the clumps.
You can store the mochi brownies at room temperature for 2-3 days, covered tightly. They can also be frozen for up to 2 months. Microwave or steam lightly to thaw. You may see a trace of oil on the surface upon defrosting but the texture will be the same as when fresh.
More matcha recipes...
Recipe
Matcha Mochi Brownies
Equipment
- 1 8 x 8 inch square pan
Ingredients
- 2 large eggs
- 6 ¾ fl oz full fat coconut milk approx. half a can
- 1 cup unsweetened almond milk
- ¾ cup organic cane sugar or granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder plus more for dusting (optional)
- 8 ounces mochiko glutinous rice flour approx. half a box
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup refined coconut oil melted
Instructions
- Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8 x 8 inch baking pan.
- In a large bowl, place the eggs, coconut milk, almond milk, sugar and vanilla. Mix well.
- Scoop 4 tablespoon of the mix into a small cup. Add in the matcha and mix well until there are no lumps left. Add the matcha mix back into the main bowl and whisk well.
- Add the mochiko, baking powder, and salt into the bowl. Mix until just combined.
- Mix in the melted coconut oil.
- Pour the mix into the pan. Bake for 1 hour or until set. Let cool.
- Optional: Dust with matcha powder upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Samantha says
Hello! I want to make this soon. Can you mix the matcha powder into the mochicko instead? Or does mixing it into the liquid help develop the flavor or something? Thanks!
Natsuko says
Hi Samantha. Mixing matcha into a small amount of liquid first helps to avoid leaving matcha lumps in the batter. It'll blend into the rest of ingredients a lot easier, and prevents from over mixing (which makes the cake denser and heavier...)!