Matcha Butter Mochi Cake
Matcha Butter Mochi Cake
Chewy Hawaiian-style treat with a rich, matcha twist.
Chewy, creamy, and perfectly sweet — your new favorite matcha treat! Chewy & satisfying texture, gluten-free & easy to make, perfect with tea or coffee, and Hawaiian inspired goodness.
Ingredients
- 1 can (13.5 oz) coconut milk
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (240g) glutinous rice flour (sweet rice flour)
- 1/4 cup (30g) all-purpose flour
- 2 tsp matcha powder (ceremonial grade)
- 1/4 tsp salt
Instructions
- Preheat & prep: Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together coconut milk, sugar, melted butter, eggs, and vanilla until smooth.
- Add dry ingredients: In another bowl, whisk together glutinous rice flour, all-purpose flour, matcha powder, and salt. Gradually add to the wet mixture and stir until smooth.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until the top is golden and a toothpick comes out mostly clean.
- Cool & slice: Let cool completely in the pan before slicing into squares. Enjoy chewy, creamy perfection!
Makes about: 16 squares
Dr. Kesha's Tip: Chill for a few hours (or overnight) for the best texture and flavor. Even better the next day!
