Matcha Butter Mochi Cake

Buttery mochi cake with a hint of matcha green tea and coconut in every bite. This matcha butter mochi cake is delicious and perfect for sharing.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Happy Sunday!

I hope you’re enjoying your weekend so far. It’s another rainy weekend for us in the Bay Area, which means it’s the perfect time for any baking projects.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

On a cold rainy day, I love having the oven on in the kitchen. I love hanging out in the kitchen basking in the warmth radiating from the oven and the aroma of the baked goods. It is sooo comforting on a gloomy day.

I will bake everything from loaves of quick bread, a dozen muffins, fruity pies to baked pastas. What are your favorite things to bake on a cold almost end of winter day?

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Have you ever had butter mochi cakes before? They’re sooo good. Soft and chewy, flavorful, easy to make. What’s not to love?

Matcha Butter Mochi Cake  | Cooking with a Wallflower

So this time, I upgraded the butter mochi cake with matcha powder. These buttery mochi cakes have a hint of matcha green tea and coconut in every bite. It’s so delicious and perfect for sharing.

A batch of these mochi cakes go a long way. What makes these mochi cakes stand out is it’s soft and chewiness. The mochiko flour, which if you’ve never used before, is rice flour. It gives that chewiness that you find in mochi. And it’s honestly one of my favorites to bring to work to share with coworkers at the office.

I hope you’ll like these as much as I do.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Preheat the oven to 350F. Line a baking pan with parchment paper and lightly grease the surface with olive oil. Set aside for now.

In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

In another mixing bowl, sift together the mochiko flour and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy. Pour the mochi batter into the prepared baking pan. Bake the mochi cake for 50 minutes to an hour.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Remove the butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the butter mochi cake is ready.

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Wait until the cake has cooled to room temperature before slicing into 24 pieces.

Serve the matcha butter mochi cake warm or cold.

Enjoy!

Matcha Butter Mochi Cake  | Cooking with a Wallflower

Matcha Butter Mochi Cake
 
Prep time
Cook time
Total time
 
Buttery mochi cake with a hint of matcha green tea and coconut in every bite. This matcha butter mochi cake is delicious and perfect for sharing.
Author:
Recipe type: Dessert
Serves: 24 bars
Ingredients
  • 1 stick unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1½ cups granulated sugar
  • 4 large eggs, beatened
  • 16 oz mochiko flour
  • 2 tablespoons matcha powder
  • 2 teaspoons baking powder
  • 1 12-oz evaporated milk
  • 1 16-oz coconut milk
  • powdered sugar
Directions:
  1. Preheat the oven to 350F. Line a baking pan with parchment paper and lightly grease the surface with olive oil. Set aside for now.
  2. In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
  3. In another mixing bowl, sift together the mochiko flour, matcha powder, and baking powder. Pour the dry ingredients into the wet ingredients. Mix until combined.
  4. Pour in the evaporated milk and coconut milk. Mix until the batter comes together. The batter will appear liquidy. Pour the mochi batter into the prepared baking pan. Bake the mochi cake for 50 minutes to an hour.
  5. Remove the matcha butter mochi cake from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the matcha butter mochi cake is ready.
  6. Wait until the cake has cooled to room temperature before slicing into 24 pieces. Dust the top of the matcha mochi cake with powdered sugar.
  7. Serve the matcha butter mochi cake warm or cold.

 

 

14 comments

  1. Mabel says:

    Recipe was so great!! If anyone is interested on some of the basic macros (per 50g, roughly the size of a muffin from a regular muffin tin) I’ve listed them below. They’re actually not bad! Especially if you make them in muffin form 🙂

    50g of Matcha Butter mochi:
    145 Calories
    ~5g fat
    ~3g protein
    23g carbs
    11g sugar

  2. Sarah says:

    I made it for my friend’s bridal shower and everyone loved it! It was easy to make and turned out well. The perfect level of sweetness and a great mochi texture.

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