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Matcha Green Tea Coconut Mochi

These Green Tea Coconut Mochi are chewy little treats made with coconut milk and sweet rice flour with a touch of delicate Matcha green tea powder. They are gluten free and the green color is completely natural!
Green Tea Coconut Mochi | wildwildwhisk.comMarch hasn’t been kind to me… I had plans, lots of plans and projects half finished just stacked up in the corner waiting for me. But between having a week long cold and spraining my ankle, I felt like I’ve accomplished nothing this month. Just after I had the… mmm accident… we went out to eat and the waiter asked me if my injury was caused by some fantastic event, I’d imagined bungee jumping or sky diving, unfortunately I just fell down the stair in my house while walking with house slippers (not even high heels or anything). Is this a sign of old age??

A few days after this, I found my old compact mirror, except the mirror was somehow broken!!! I don’t know who did it, it wasn’t me, I swear. I don’t think I can handle seven years of bad luck. Does the size of the mirror matter? Seven years for a full size mirror, perhaps only seven days for the compact? It definitely wasn’t fun hobbling around for a week, being under house arrest, and working on the couch, ugh… I know you’re probably like why is this b*&^% complaining about working on the couch?? But I can’t work productively on the couch. I NEED to be in my office at my desk.

Green Tea Coconut Mochi | wildwildwhisk.comAnd baking, please, I can hardly stand, until today really. I dusted off my stand mixer this morning to make breakfast; it felt good to be back, almost. I made these green tea coconut mochi just a couple days before my accident. I planned to post them that week, but you know I got caught up in the drama and the pain and whatnots. Today is the first day I’m back working on things in my office at my desk 🙂 . I’m a happy clam again. Now if I can just get the house spotless…

Green Tea Coconut Mochi 5

But no matter how bad a day or a week you had, something sweet will always make you feel instantly better! I bet that’s how baking came about, someone had a real bad day and just started throwing eggs, milk, flour, sugar and butter together, angrily mixed it all up and threw it in the hot oven. Fifteen minutes later, something magical happened and made the all the bad go away, just like these sweet and chewy little green tea coconut mochi. 😉

Green Tea Coconut Mochi | wildwildwhisk.comThis recipe is a slight variation from my original Coconut Mochi.

Green Tea Coconut Mochi Recipe

Green tea mochi in a tea cup

Green Tea Coconut Mochi

These Green Tea Coconut Mochi are chewy little treats made with coconut milk and sweet rice flour with a touch of delicate Matcha green tea powder. They are gluten free and the green color is completely natural!
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: Hawaiian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 pieces
Calories: 59kcal
Author: Trang


  • 3.2 oz (1/2 cup + 2 tablespoon + 2 teaspoon) of Mochiko (sweet rice flour)
  • 1 teaspoon culinary grade Matcha green tea powder
  • 1/2 teaspoon rounded baking powder
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup coconut milk
  • 1 tablespoon unsalted butter – melted
  • 1/4 teaspoon pure vanilla extract
  • Extra butter or nonstick spray for pan


  • Preheat oven to 375°F.
  • Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.
  • In a small bowl, add mochiko, matcha powder, sugar and baking powder, whisk around to combine.
  • In a medium bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine.
  • Add the mochiko mixture to the liquid mixture and whisk until smoothly combined, you will get a thin batter.
  • Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 20.
  • Bake in the middle of the oven for 14 – 15 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.
  • Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.
  • Store in an air tight container, consume within the week.


Serving: 19g | Calories: 59kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Green Tea Coconut Mochi Nutrition Fact

These Green Tea Coconut Mochi are chewy little treats made with coconut milk and sweet rice flour with a touch of delicate Matcha green tea powder. They are gluten free and the green color is completely natural!

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  1. Jessica
    June 21, 2020 /

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

    • Trang
      June 22, 2020 /

      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.

  2. kat
    June 9, 2020 /

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

    • Trang
      June 10, 2020 /

      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.

  3. maggie
    May 21, 2020 /

    just tried this, simple and yummy!!

  4. Eva
    April 25, 2020 /

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

    • Trang
      April 25, 2020 /

      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.

  5. Nic
    March 9, 2020 /

    Suggested bake time for a regular cupcake pan?

    • Trang
      March 9, 2020 /

      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.

  6. Iman
    October 24, 2019 /

    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?

    • Trang
      October 24, 2019 /

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

  7. Priscilla Yip
    May 2, 2019 /

    do these need to be kept in the fridge?

    • Trang
      May 3, 2019 /

      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.

  8. Helena
    January 21, 2019 /

    5 stars
    Love! Made numerous times

    • Trang
      January 23, 2019 /

      Thanks Helena! Glad you love the recipe 🙂

      • Chris
        January 4, 2020 /

        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?

        • Trang
          January 5, 2020 /

          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.

  9. Ken and Mai
    March 30, 2015 /

    5 stars

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