Hawaiian Matcha Butter Mochi

Made from Mochiko (glutinous rice flour), this Hawaiian Matcha Butter Mochi is unique and distinctive, with a chewy, slightly sticky consistency. The coconut adds a rich flavor, while matcha adds a delicious boldness of green tea. This baked mochi is typically cut into squares for serving. It can be enjoyed warm or at room temperature.

Hawaiian Matcha Butter Mochi Recipe

By Joyce Zacharewicz

Prep time: 15 minutes

Cook time: 1 hour

Servings: 12 squares

Ingredients

1 pound Mochiko (glutinous rice flour)
2 tablespoons matcha powder
2 cups white sugar
1 teaspoon baking powder
1/2 cup butter, melted
3 cups whole milk
5 eggs
1 teaspoon vanilla extract
2 cups sweetened, flaked coconut

Instructions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the Mochiko flour, matcha sugar, and baking powder.
Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and 1 cup coconut.
Pour into the prepared pan and sprinkle the rest of coconut on top.
Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Notes

The cut mochi bars can be stored in an airtight container. Store it at room temperature for up to 2 days for optimal freshness and texture or up to one week in a refrigerator. Make sure to warm it slightly before serving for the best taste and texture. If you prefer to freeze the mochi, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container or zip-lock bag. To serve, thaw frozen butter mochi and warm it slightly in the microwave or oven.

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Culinary Matcha

Culinary Grade

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$25.00

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Hawaiian Matcha Butter Mochi