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Green tea mochi in a tea cup
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5 from 3 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Hawaiian
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