Description

This Matcha Brownie Mochi is a delightful fusion dessert combining the chewy texture of traditional mochi with the rich, earthy flavor of matcha. Baked to perfection, these soft and fudgy squares make a unique treat that’s perfect for sharing or a special snack. They achieve a perfect balance of sweetness, subtle bitterness from matcha, and a moist texture from coconut milk, making them an irresistible Asian-inspired dessert.

Ingredients

Scale

Dry Ingredients

1 cup mochiko (glutinous rice flour)
1 teaspoon baking powder
Pinch of sea salt
1 tablespoon matcha powder (sifted)

Wet Ingredients

1 large egg
1/2 cup granulated sugar (reduce to 1/3 cup if less sweet preferred)
2 tablespoons vegetable oil (omit if using full-fat coconut milk)
1 cup full-fat coconut milk or whole milk

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Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the mochi brownies.
Prepare Pan: Line an 8-inch by 8-inch square baking pan with parchment paper. You can use either glass or metal pans for this recipe.
Mix Dry Ingredients: In a large bowl, combine mochiko, baking powder, and sea salt. Sift in the matcha powder and whisk together until evenly combined.
Combine Wet Ingredients: In a medium glass bowl, whisk the egg, sugar, vegetable oil, and coconut milk thoroughly until smooth.
Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Using a spatula, fold carefully until the batter is smooth and free of lumps.
Pour Batter: Transfer the batter into the prepared baking pan, spreading evenly.
Remove Air Bubbles: Gently tap the pan a few times on the countertop to release any trapped air bubbles for an even bake.
Bake: Place the pan in the center of the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick; it should come out clean.
Cool: Remove from oven and allow to cool completely on a wire rack.
Slice and Serve: Cut into 16 small squares and dust with additional matcha powder for a beautiful presentation.
Storage and Serving Tips: Enjoy fresh for best texture. Store at room temperature in an airtight container for up to 2 days. Avoid refrigeration to maintain mochi’s chewy texture.

Notes

For a less sweet mochi brownie, reduce granulated sugar to 1/3 cup.
If using full-fat coconut milk, you can omit the vegetable oil for richer flavor.
Use parchment paper to prevent sticking and ease removal from pan.
Do not refrigerate leftovers as it will harden the chewy texture.
Matcha powder should be sifted to prevent clumping and ensure even flavor distribution.
Use a toothpick test to avoid overbaking and maintain moist texture.