Matcha Mochi

Matcha mochi combines two Japanese culinary traditions: the chewy texture of mochi and the distinct flavor of matcha green tea powder. This fusion creates a dessert that balances sweetness with matcha's subtle bitterness, all wrapped in mochi's characteristic sticky-soft texture. The combination has become increasingly popular both in Japan and internationally, appreciated for its unique textural experience and the way it showcases matcha's complex flavor profile.

This version uses coconut milk and vegan butter instead of traditional dairy ingredients, making it accessible to those following a plant-based diet. The recipe requires just seven basic ingredients, with glutinous rice flour and matcha powder forming its foundation. These simple ingredients work together to create a dessert that's both satisfying and surprisingly straightforward to prepare, even for those new to Japanese sweets.

The green color comes naturally from matcha powder, which is incorporated both into the dough and used as a final dusting. The result is a tender, cake-like mochi that's less dense than traditional hand-pounded versions, while still maintaining the characteristic chewiness that mochi is known for. The matcha's color deepens slightly during baking, creating an appealing jade-green shade that makes this dessert visually distinctive.

The preparation is relatively simple: dry ingredients are mixed with wet ingredients to form a batter, which is then baked rather than steamed. This method produces consistent results and requires less hands-on work than traditional mochi-making techniques. The baking process allows the glutinous rice flour to gelatinize properly, creating that distinctive mochi texture while requiring minimal specialized equipment or techniques.

Once baked and cooled, the mochi is cut into squares and dusted with additional matcha powder. The finished pieces offer a satisfying balance of flavors and textures that work well as a snack or dessert, particularly alongside green tea. The coconut milk adds a subtle richness that complements the matcha without overwhelming it, while the mochi's chewy texture makes each bite interesting and enjoyable. At room temperature, these squares maintain their soft, pillowy texture for several days when stored properly.