Matcha mochi cake is all at once savory and sweet. Sweet chewy sticky butter mochi cake with earthy nutty matcha notes and a crisp toasted coconut topping holding bits of flaky salt. From Alana Kysar's Aloha Kitchen (with matcha added), butter mochi cake could not be any easier to make with only about 5 minutes of active time!
When I was working at her preschool earlier this week, Zoella powderized a piece of green chalk through a mesh sifter and announced to everyone, "this looks like matcha!!" She giggled wildly, pleased with her observation. The three other kids at the art table exchanged puzzling glances.
This was my proud mama moment of the day. I was just as pleased as her. For matcha has become part of her daily lexicon. It's also become her morning ritual to ask to dip a finger in my matcha (which, she'll tell you, is decidedly better than daddy's coffee).
I AGREE.
Traditional Hawaiian Butter Mochi Cake
This recipe comes very slightly adapted from the Butter Mochi recipe in my friend Alana's latest cookbook Aloha Kitchen. The original butter mochi is the stuff of dreams. Here I've given it a Matcha March twist by adding a heavy dose of matcha to the batter. Make both. And pick up a copy of her book. Also follow her blog for all the butter mochi inspiration!
Her cookbook is filled with 85 recipes from the cultures influencing Hawai’i and was named one of the best cookbooks of 2019 by NPR and NYT. Every single beautifully photographed recipe will give you the itch to travel. Or hunker down in your kitchen to make it smell and taste like Hawai'i.
Matcha Mochi
This spin on her recipe combines two of my all-time favorite dessert elements into one super dessert: matcha and mochi. And with this matcha mochi recipe, Matcha March 2020 is finally underway!
To get the mixing process nailed down, I made two pans of this matcha mochi cake in one day. Each pan makes at least 24 bars. More if you cut them smaller. That is a lot of matcha mochi cake. Fortunately, we had a preschool co-op meeting with 60ish hungry parents that night. Every last mochi cake bar disappeared.
That's the great thing about this recipe. As a traditional dessert found at any Hawaiian party, butter mochi cake feeds a crowd and is so super simple to whip up.
Coconut Mochi Cake
This matcha mochi cake is all at once savory and sweet. Earthy matcha adds nuttiness that balances with the sweet coconuty sticky rice cake. Shredded coconut on top creates a crisp toasted coconut shell and holds little bits of flaky salt. As it sits, the topping softens into a caramel-like toasted coconut blanket on the second day.
The center is sticky and chewy in a way that makes people say aloud, "what is this?" while going back for more and messaging you the next day for the recipe.
How to Make Matcha Mochi Cake
With only about 5 minutes of active time, butter mochi cake could not be any easier to make. Unlike some recipes, Alana's butter mochi doesn't require any evaporated milk, which makes the recipe all that much more approachable. This is a theme for all the recipes I've tried in Aloha Kitchen: super flavorful and super approachable. You need this book in your kitchen.
A full box of mochiko, a full stick of butter, a full can of coconut milk + matcha, eggs, milk, sugar, baking powder. That's the base of this recipe. And, it turns out, the order you mix them doesn't really make much difference in the final baked cake (though the order in the recipe below makes mixing just a bit easier).
Matcha Butter Mochi
To avoid clumps of matcha powder in the batter, rub the matcha powder into the sugar until evenly distributed before adding it to the mochiko. For the most appealing green color, use a high-quality matcha powder. To read more about choosing matcha and to find more matcha recipes, check out my ultimate guide to matcha.
More Coconut Matcha Recipes
- Coconut Matcha Ice Cream
- Healthy Mint Matcha Milkshake
- Coconut Matcha Rice Pudding
- Coconut Matcha Horchata
And for everything you want to know about matcha with so many more matcha recipes, check out my ultimate guide to matcha.
Matcha Mochi Cake
This matcha mochi cake is all at once savory and sweet. 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. From Alana Kysar's Aloha Kitchen, butter mochi cake could not be any easier to make with only about 5 minutes of active time!
Ingredients
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 2 cups cane sugar
- 1½ tablespoons high-quality matcha powder
- One 1-pound box Mochiko flour (also called "sweet rice flour")
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted, plus 1 tablespoon more for pan
- One 13.5oz can coconut milk, warmed, if needed, until smooth
- ½ cup unsweetened shredded coconut
- A few pinches flaky salt
Instructions
- 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.
Alanna Taylor-Tobin -
The original recipe was SO GOOD. I can imagine how the matcha takes it over the top! I can't wait to try this recipe. <3
Chinazor -
This is such a beauty. I am definitely trying this.
Kazi -
Is there a way to substitute coconut milk with something else? I am dying to try this!!
Sarah Menanix -
Hmmm - that's a tough one! Mochi cake is traditionally made with coconut milk and it imparts so much necessary flavor to the cake. You could try it with all regular milk, but I think you'd probably need to add a bit more sugar (tho my caveat is that I personally think the flavor won't be quite as nice...). You could also try evaporated milk and then you wouldn't need additional sugar. Sorry I'm not much more help! Let me know what you end up trying!
Nuffy -
Could you use Coconut flavouring...
David Guerrero -
Just made this at home and it was soooo good!
Zara -
is there something i can sub the coconut on top with? Also, what does "rap the pan on the counter mean"? hehe
Sarah Menanix -
So funny you ask that because I also googled it when first cooking from her cookbook! It just means to strike it firmly against the countertop (but not too hard) - I sort of lift it up about an inch and drop it back down a couple of times.
You can skip the coconut on the top, top it with black sesame seeds, or use flaked coconut!
Lynda -
Hi! This recipe looks amazing. Would this recipe work with non-dairy options (substitution for whole milk) ?
Sarah Menanix -
While I haven't tried this specific recipe with a non-dairy milk, I have made mochi often with non-dairy milk and it works great! I would probably use almond milk, oat milk, or soy milk for this recipe!
Kk -
What do I do if Mochi is still mushy more than chewy after1 hour and 5 min?
Sarah Menanix -
Hm - I've made this mochi cake (in matcha and non-matcha form) several times and I haven't had that particular issue. Not being in your kitchen with you, it's a bit hard to say, but I'd love to help you deduce what may have gone wrong. My first guess would be about oven temperature - have you tried an oven thermometer? Possibly your oven runs cooler so it would need longer baking time (or to have the temperature increased so it bakes at 350). Did you use Mochiko brand sweet rice flour? Different brands of sweet rice flour are more or less finely ground, which will affect how much moisture is needed. Hope this helps!
Alyssa -
Hi! I’m wondering if these freeze well? Looking to make them ahead and store if possible!
Sarah Menanix -
Hmmm - I've never tried it, but I imagine they might get kind of soggy when they defrost.
Alyssa -
Thanks for the quick response, Sarah! Look forward to trying out the recipe :)
Alex -
I needed a gluten-free cake that could easily be turned into a milk-free cake, so this recipe caught my eye immediately! I used homemade oat milk instead of whole milk (we were serving to someone who cannot consume milk, but can handle butter), and it came out great! The texture was exactly what you would expect from mochi, but with the flavour of butter, matcha, and coconut. Everyone really enjoyed it. My only gripe is that I'm not the biggest fan of mochi texture, so beware if you're in the same boat as me. Clearly, though, this has nothing to do with the recipe being off - it certainly gave me a mochi cake. Thanks for the recipe!
Mochi Lover -
Hi can I use evaporated milk in place of whole milk? Thank you so much!
Sarah Menanix -
Hi! I just checked with Alana (who wrote the cookbook this comes from!) and she says you could definitely sub in evaporated milk, but the butter mochi just won't be quite as rich.
Liza -
Hello! I made this recipe today and made some modifications to suit my household taste and preference:
Added coconut string and black sesame to the mixture.
Reduced sugar to 1 cup and 2 eggs.
Used coconut milk sub for all the milk part
Sprinkled white sesame and coconut flakes on top - pushing it gently into the mixture (foil over for half hour & take off for the other half)
I split the mixture into two 8x12 pan - for me one pan is too thick.
Thank you for this yummy treats!! ❤️
Be well and be safe.
Christine -
Do you think I can bake this up in a muffin tin and make cupcakes/muffins similar to your butter mochi cupcake?
Sarah Menanix -
I think you could, but the texture is a bit different than the mochi cupcakes. These are a bit more moist and less cakey. Made in a muffin tin you'd get more of that crispy edge that's, in my opinion, the best part though!
Dee -
Tried this recipe but it had to bake 30 minutes longer as it was gooey and oily in the center. Didn’t taste any Matcha flavor. I don’t plan to make this again. Nobody in my family liked it.
Amy -
Hi! Could you replace the Mochiko rice flour with regular white rice flour?
Amy -
Glutinous* white rice flour
Sarah Menanix -
Yes - glutinous white rice flour will work - just be sure to sub by weight not volume as it's fluffier and weighs less per cup than mochiko.
Stephanie -
How many grams of sweet rice flour? I couldn't find any boxes and bought a bag that has 400g.
Sarah Menanix -
Hi! A 1lb box has 454g.
kavita -
Thanks so much, Sarah, this recipe is so good! I subbed almond milk for the whole milk and worked perfectly, thank you!
Jonathan -
Can you use canned coconut milk?
Sindi -
This tastes exactly like I hoped/imagined it would; I’m so pleasantly surprised. I had never made a mochi or matcha cake before so I was a little worried about the outcome but I’m so happy with it!
Sharon -
What if there is limited time, is it necessary to have it cool for 1-2 hours? Would if make a difference if I didn't?
Sarah Menanix -
It will still be just as delicious if you can't cool it for the full time, but ultra-sticky and much more difficult to cut.
Jane -
This recipe sounds amazing! I'm about to dive in, and was wondering if I cut the recipe in half, do I need to cut down the bake time as well? I plan to use mini muffin molds to get the crispy edges. :)
Sarah Menanix -
If you bake the recipe in mini muffin molds, you'll need significantly less time. I'm not entirely sure how long, but I would start with 15 minutes, checking every 5 minutes thereafter. They should be set when jiggled when they're finished. You may also find you want to put it under the broiler for a bit to get the coconut crispy as it might not be golden brown by the time the mini muffins are done baking.
Sasa -
Can I used light coconut milk rather than full-fat?
Sarah Menanix -
I think you *could* use light coconut milk, but the flavor wouldn't be quite as rich.
Sharon -
I made this recipe exactly as it says and it came out perfect. Everyone ate it all and making more, I love this recipe it is light and not heavy.
Maria -
I so enjoyed a piece of my neighbor's cake that I'll be making it myself this coming week, for friends.
But yikes: 2 cups of sugar??? That strikes me as a huge amount. What function in the recipe does the sugar have in addition to adding sweetness? (I'm much more accustomed to European cakes which call for far less sugar than American varieties.)
Thanks for sharing the recipe. Later, I'm going to try the rice crispy treat as well.
Sarah Menanix -
Mochi cake is in a world entirely on its own, completely different from standard crumb-based cakes. Mochi cake is usually served in much smaller pieces and the sugar is essential for creating the soft chewy texture of mochi. Reducing it will create a drier cake that won't keep long. This cake makes a BUNDLE of cake - a 9x13 sheet pan or 24 slices (though when I serve it at potlucks, I cut each of those in half, making 48 pieces!).
Ml -
Can I substitute white or brown sugar for cane sugar?
Sarah @ Snixy Kitchen -
I use organic cane sugar which can be swapped 1 for 1 for conventional granulated sugar
Sam -
Just made this and it’s incredible! I can’t stop snacking on it. Ooops! :)
For those concerned about the amount of sugar - It’s not overly sweet at all. It’s just the right amount of sweetness, I definitely wouldn’t suggest reducing it.
Also, the texture is unreal! It’s addicting and impossible to describe. You’ll just have to make it for yourself!
Jodie -
I brought this to a party in Hawaii and everyone loved it! I don't use regular milk so I substituted coconut milk the kind in the tetra box and it was perfect. I did use salted butter so I just added a pinch to the recipe. One hour was spot on! Thank you for the recipe.
Ashley -
This was so good and my family loved it! I just wish there was a stronger matcha flavor. Also, when I cut the cake, the coconut toppings flake off. Is there a way to prevent this?
G Long -
This recipe created a delicious mochi cake! My family loved it and asked for it to be put in to our regular rotation for bbqs. Thank you for sharing it. Definitely making it again and again! Mahalo.
Carolyn Ng -
Hi! Thank you so much for this recipe. I've made it a few times now and every time it disappears almost instantly =P. I've also made a few tweaks based on your recipe with different Asian flavors, my favorite being a coconut pandan version. I'm wondering if it's ok for me to share that recipe on my blog (studio52la.com). If so, I'll be sure to credit you and this post.
Thank you!
Caitlin -
This was soooo good! I baked mine at 350 for about an hour and 20 minutes since it seemed a bit wet still around the hour mark. Every oven is different, so just keep an eye on it as it bakes. I also let mine sit in the fridge overnight before having any, and it was DEFINITELY worth the wait! Will 100% be making this again!