This matcha mochi cake has irresistible bouncy and chewy texture with delicous flavor from matcha and coconut. It could not be easier to make, just 5 minutes of prep time. Earthy matcha adds nuttiness that balances with the sweet chewy sticky rice cake. Shredded coconut on top creates a crisp toasted coconut shell and holds little bits of flaky salt.
Recipe by Sarah Menanix on March 10, 2020
Prep time: PT5M
Cook time: PT60M
Total time: PT65M
Rating
4.99 stars (174 reviews)
Keywords
matcha, matcha mochi, mochi, mochi cake
Ingredients
4 large eggs
2 teaspoons pure vanilla extract
2 cups whole milk
2 cups granulated sugar
1½ tablespoons high-quality matcha powder
1 one-pound box sweet rice flour (also called mochiko; do not substitute white or brown rice flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (melted, plus 1 tablespoon more for pan)
1 13.5-ounce can full-fat canned coconut milk (warmed, if needed, until smooth)
1/2 cup unsweetened shredded coconut
A few pinches flaky salt
Categories
Desserts
Steps
Preheat oven to 350°F. Brush a 9x13 baking pan generously with 1 tablespoon melted butter.
In a bowl, whisk together eggs, vanilla, and milk.
In another large bowl, whisk together sugar and matcha until completely mixed. Whisk in mochiko, baking powder, and kosher salt. Pour the egg and milk mixture into the dry ingredients, stirring with a wooden spoon or rubber spatula until well combined.
Add melted butter and coconut milk and mix fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to release any air bubbles.
Evenly sprinkle the shredded coconut on top and sprinkle with a few pinches of flaky salt.
Being careful not to jiggle the pan too much so the coconut stays on top, transfer to the middle rack of the oven and bake until mochi is set and golden brown on top, about 1 hour. Set the pan to cool completely on a wire rack before slicing into rectangles, about 1-2 hours. Cut into 20-24 squares using a plastic knife or oiled knife to minimize sticking. (4 columns by 5 or 6 rows works well!).
Store up to 3 days in an airtight container at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 165 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 48 mg
Sodium: 124 mg
Sugar: 21 g
Unsaturated Fat: 2.4 g
Reviews
Soo on 2025-09-16 (3 stars): Baked this for an hour at 350 F. It came out mushy and oily. It firmed up a little after I let it cool for 2 hours. Tasted good but super greasy. Would like to know what went wrong. I followed the recipe exactly.
Anna on 2025-07-11 (5 stars): Really excellent, love the flavor and texture. Easy to put together. Might increase the matcha to 2 Tbsp next time. I can taste it, but I’d be happy to have it a little stronger. The coconut on top is sooo good. I agree that the sweetness is just right. It does seem a bit greasy though. Have you made it with a bit less fat? I wonder if there could gave been a little less butter. Anyway, will make again thx
Michiyo on 2025-04-05 (5 stars): Excellent recipe! Very quick & easy! The bag of glutinous rice powder always seem to come in a 400g (which is less than a pound) so I was worried but all worked out ok. It’s a great gluten-free option for when I bring to potluck or parties !
