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

Recipe