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Home » Recipes » Dessert » Cupcakes & Muffins

Green Tea Mochi

By Trang Doan - Jun 11, 2023 (updated Jun 11, 2023) - This post may contain affiliate links.

Jump to Recipe
Green tea mochi in a tea cup being dusted with powdered sugar.

These chewy little Green Tea Mochi cakes are made with sweet rice flour, coconut milk and flavored with matcha green tea. They are soft, sweet, delightfully chewy and are just the perfect bite size!

Green tea mochi in a tea cup being dusted with powdered sugar.

These green tea mochi are exactly the same as my popular coconut mochi except they have a hint of matcha green tea which makes them the perfect pairing for a creamy matcha latte. 

This green tea mochi recipe is different from Japanese mochi as it is a baked mochi recipe, but they’re still delicious and chewy! They are the perfect mash up of Hawaiian butter mochi with Japanese flavor.

Table of Contents
  • Why you’ll love this recipe
  • Ingredients and Substitutions
  • How to make green tea mochi 
  • Baker’s Tips
  • Storage
  • FAQs
  • More matcha recipes
  • 📖 Recipe card

Why you’ll love this recipe

  • These little cakes are made with rice flour instead of wheat flour making it chewy and gluten free, so they are a great alternative for those who can’t tolerate gluten.
  • This recipe is a small batch, yielding just 18-20 mini mochi muffins.
  • It is super easy to whip up with just a couple of mixing bowls and a hand whisk.
  • They bake up quickly in under 15 minutes, and you can enjoy these in just under 30 minutes!

Ingredients and Substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

Ingredients for green tea mochi.
  1. Butter – I used unsalted butter but you can use salted butter in a pinch. Since it is such a small amount, you don’t have to worry about it making the mochi too salty.
  1. Sugar – I just used regular granulated sugar this recipe.
  1. Egg – just 1 large egg is enough for these.
  1. Vanilla – I used just a splash of pure vanilla extract for additional flavor.
  1. Mochiko – mochiko is a brand of sweet rice flour. You can use any brand of sweet rice flour but make sure it is either sweet rice flour or glutinous rice flour because regular rice flour is not the same and will not yield the same results. 
  1. Salt – I use just a pinch of kosher salt, you can use sea salt or table salt. 
  1. Baking powder – this will help the baked mochi rise.
  1. Matcha powder – I always use culinary matcha powder for all my baking recipes. I typically get it from a Japanese grocery store, but the Amazon version linked here is the exact brand I use. There is no need to use a more expensive version. But make sure you’re not using a matcha green tea mix which is typically already sweetened.
  1. Coconut milk – make sure to use canned coconut milk. This has higher fat content than the stuff in the carton and gives the mochi their richness. If you need to make a substitution, I recommend evaporated milk, half and half, or cream.

How to make green tea mochi 

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

First, beat together egg, coconut milk, melted butter and vanilla in a medium mixing bowl.

Mixing the wet ingredients for matcha mochi.

Next, mix together Mochiko, sugar, baking powder, matcha powder and salt in a small mixing bowl. Add the dry ingredient mixture to the wet ingredient mixture and whisk until a smooth batter forms.

Adding dry ingredients to make mochi batter.

Divide coconut mochi batter into a greased mini muffin tin. Fill each muffin cavity to about ¾ way full.

Green tea mochi batter is being divided into muffin pan.

Bake at 375°F for 13 – 15 minutes until a toothpick inserted in the middle comes out with just a few crumbs attached.

Baker’s Tips

  • How to measure sweet rice flour – fluff the flour, spoon it into your measuring cup and level it.
  • Don’t worry about over mixing – unlike regular cake or cupcakes, since sweet rice flour doesn’t contain gluten, you don’t have to worry about the mochi getting too tough due to over mixing.
  • They don’t rise a lot – the mochi will rise a little bit but because the texture will be very dense, it doesn’t rise as much as regular cupcakes do so don’t panic if some come out flat.
  • Increase the amount of matcha powder for a stronger green tea flavor. I used just 1 teaspoon of matcha powder and the matcha flavor is mild. If you would like a stronger flavor, simply increase to 2 teaspoons or to your taste.
Baked green tea mochi in a tea cup.

Storage

Room temperature: store Mochiko cake in an airtight container for up to 3 days. These little cakes will still be soft for up to 5 days to a week but they will start to lose their elasticity and become drier. Reheating them can revive them and make them taste like fresh.

Freezer: you can also freeze matcha mochi for up to 3 months. Thaw at room temperature and reheat in the microwave to soften and warm them up before serving, they will taste like they’re freshly baked.

FAQs

How to reheat mochi?

If you’ve kept your baked mochi over 5 days or just thawed it from frozen, wrap it in a damp paper towel and reheat in the microwave for 5-10 seconds. This will revive it and make it taste just like freshly baked.

Can I substitute regular flour?

No, you cannot! Sweet rice flour gives these gluten free mochi their chewy texture. Wheat flour will not yield the same results.

Can I double the recipe?

Yes, this recipe can be doubled, tripled, quadrupled, etc. Make as much as you wish. However, it can be quite tedious to bake so many mini mochi muffins. If you aren’t able to bake everything on the same day, you can refrigerate the batter overnight and continue baking the next day.

Green tea mochi on a brown table top with powdered sugar spread all over.

More matcha recipes

  • Matcha Banana Bread
  • Matcha Cupcakes 
  • Matcha Madeleines
  • Matcha Donuts
  • Matcha Shortbread

HUNGRY FOR MORE? Join my free newsletter to receive weekly email filled with recipe ideas, inspirations with a sprinkle of personal anecdotes and the occasional exclusive recipes for email subscribers only.

📖 Recipe card

Green tea mochi in a tea cup being dusted with powdered sugar.

Green Tea Mochi

These chewy little Green Tea Mochi cakes are made with sweet rice flour, coconut milk and flavored with matcha green tea. They are soft, sweet, delightfully chewy and are just the perfect bite size!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Yield: 18 pieces
Author: Trang

Equipment

  • Mini Muffin Pan
  • Medium Cookie Scoop

Ingredients

  • ⅔ cup Mochiko (sweet rice flour, 100 g)
  • ½ teaspoon rounded baking powder
  • 1 teaspoon Matcha green tea powder (culinary grade)
  • ½ cup granulated sugar (100 g)
  • A pinch of kosher salt
  • 1 large egg
  • ½ cup coconut milk (114 g)
  • 1 tablespoon unsalted butter (melted, ½ oz, 13 g)
  • ¼ teaspoon pure vanilla extract
  • Extra butter or nonstick spray for pan
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Instructions

  • Preheat the oven to 375°F.
  • Prepare a mini cupcake pan by spraying it with nonstick cooking spray or brush with melted butter. Mop up excess oil or butter and set aside.
  • In a small mixing bowl, add mochiko, sugar, baking powder, and salt. Mix with a whisk to distribute evenly.
  • In a medium mixing bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine.
  • Add the mochiko mixture to the wet ingredient mixture and whisk until combined and smooth. You will get a somewhat runny batter.
  • Use a cookie scoop to divide batter into each cupcake cavity, fill it to about ¾ way full. There should be enough batter to fill 18 – 20 mini cupcakes.
  • Bake in the middle of the oven for 13-15 minutes until a toothpick inserted in the middle comes out with just a few crumbs attached.
  • Remove from the oven and allow to cool on a wire rack. When the pan is cooled to the touch, use a butter knife to loosen the coconut mochi from the side, place on a wire rack to cool completely.

Notes

  • Store green tea mochi in an airtight container, and consume within the week.
  • How to measure sweet rice flour: fluff the flour, spoon it into your measuring cup and level it.

Nutrition

Serving: 22g | Calories: 68kcal
Course: Dessert
Cuisine: Hawaiian
DID YOU MAKE THIS RECIPE?If you made this recipe and loved it, please leave a comment and give us a 5 STAR review. Thank you!!

This post may contain affiliate links. For more details on how we utilize affiliates, ads, and sponsored content, see our full disclosure policy. Thank you for your continued support, which enables us to keep bringing you delicious recipes, at no extra cost to you.

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Reader Interactions

Comments

  1. Hannah

    May 11, 2025 at 7:19 pm

    Is dairy free butter ok to use instead of regular butter?

    Reply
    • Trang Doan

      May 11, 2025 at 10:03 pm

      I haven’t tried this recipe with dairy free butter, but since it’s a small amount, I don’t see any harm in substituting. I think you should be able to use dairy free butter. Please let me know if you run into any issues.

      Reply
  2. JJ

    September 02, 2020 at 10:03 am

    Should the coconut milk be melted and at room temperature? The canned coconut milk I have is solid and at room temperature now.

    Reply
    • Trang

      September 03, 2020 at 12:32 pm

      Yes, it should be melted and at room temperature. Some brand of canned coconut milk can be solid at room temperature, you can tell if you shake it and don’t hear any sloshing. If you already open the can, melt the whole thing because when it solidifies the coconut cream will be a part that’s solid and the coconut water will still be liquid, you want to mix them. Another way, for next time, if you haven’t opened the can, run it under hot water or submerge it in a bowl of hot water.

      Reply
      • Sandy

        March 03, 2021 at 5:53 pm

        5 stars
        Is it possible to reduce the amount of sugar? I’ve made these multiple times and they’re delicious but I wanted to have it less sweet for the kids. Thank you!

        Reply
        • Trang Doan

          March 04, 2021 at 5:35 am

          Hi Sandy, I haven’t tried but I think you can, this recipe is pretty forgiving.

          Reply
  3. Jessica

    June 21, 2020 at 9:29 am

    Hello! If I don’t have any coconut milk, could I just sub in 1/2 cup of normal milk?

    Reply
    • Trang

      June 22, 2020 at 9:00 am

      Coconut milk has higher fat content than regular milk, you might do better to sub half and half (half milk half cream, or unsweetened coffee cream) if available. Otherwise milk will work but it may make the batter slightly more watery, perhaps use a little bit less and see what the consistency of the batter looks like first. It’s not super thick but it should be somewhat viscous.

      Reply
  4. kat

    June 09, 2020 at 9:32 pm

    Would you just double the recipe to fill a regular sized muffin tin?

    Reply
    • Trang

      June 10, 2020 at 5:34 am

      This recipe should fill about 10-11 standard-size muffin cups. You may need to bake a little longer to get the inside to cook through.

      Reply
  5. maggie

    May 21, 2020 at 9:28 pm

    just tried this, simple and yummy!!

    Reply
  6. Eva

    April 25, 2020 at 1:01 am

    For the tablespoon of butter melted, would that be about 1/4 or 1/5 stick of unsalted butter?

    Reply
    • Trang

      April 25, 2020 at 10:28 am

      Hey Eva, usually the butter stick would have the mark for tablespoon on the wrapper for easy portion, but 1 tbsp is 1/8 of the stick.

      Reply
  7. Nic

    March 09, 2020 at 8:23 pm

    Suggested bake time for a regular cupcake pan?

    Reply
    • Trang

      March 09, 2020 at 9:42 pm

      Try 20 – 25 minutes, make sure to check with a toothpick so you don’t overbake. Let me know how long it ends up taking you, I’d love to know.

      Reply
      • JZ

        December 13, 2020 at 11:12 pm

        5 stars
        What’s the bake time if doubling the recipe to put in a square or rectangle baking dish? Thanks!

        Reply
        • Trang Doan

          December 14, 2020 at 5:23 am

          I don’t know the exact time since I’ve never baked this particular recipe in a larger pan, but I would guess it could be 20-30 minutes. I would keep an eye on it and check the doneness at 20 minutes and let it bake longer if needed. If it jiggles still, keep baking, if it doesn’t jiggle anymore, check with a toothpick to be sure.

          Reply
  8. Iman

    October 24, 2019 at 11:30 am

    5 stars
    I loved this recipe! I just made it in my dorm’s kitchen and doubled it to put in a flat tray because we don’t have any muffin trays- I think I may also have added more matcha powder – but they’re a total hit! People keep coming back to take more. I definitely plan on making this again, maybe trying to put in nuts?

    Reply
    • Trang

      October 24, 2019 at 4:17 pm

      So glad you love it!! I suggest folding in some coconut flakes or chopped macadamia nuts if you want to add some mix-ins.

      Reply
  9. Priscilla Yip

    May 02, 2019 at 9:50 pm

    do these need to be kept in the fridge?

    Reply
    • Trang

      May 03, 2019 at 7:06 am

      No, they shouldn’t be kept in the fridge unless you plan to keep them for longer than a week. They will harden up in the fridge so it is best to eat them before then. However, in the case you do need to store them in the fridge, wrap them in a damp paper tower and microwave for 10s to soften them up.

      Reply
  10. Helena

    January 21, 2019 at 8:36 pm

    5 stars
    Love! Made numerous times

    Reply
    • Trang

      January 23, 2019 at 8:58 am

      Thanks Helena! Glad you love the recipe 🙂

      Reply
      • Chris

        January 04, 2020 at 8:32 pm

        For the measurement of mochiko (3.2 oz 1/2 cup + 2 tablespoon + 2 teaspoon of Mochiko), does that mean 3.2oz or 1/2cup + 2tbsp + 2tsp. Or 3.2oz and 1/2cuo + 2tbsp + 2tsp?

        Reply
        • Trang

          January 05, 2020 at 8:54 pm

          Sorry for the confusion, it’s 3.2 oz weight if you have a scale or use cup/spoon measurement if you don’t have a scale.

          Reply
  11. Ken and Mai

    March 30, 2015 at 6:59 am

    5 stars
    Wonderful.

    Reply

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Hi! I’m Trang and welcome to my blog. This is where I share recipes from my kitchen. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope you’ll find something you like and stay a while. Read More…

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