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Matcha Brownie Mochi Recipe

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★★★★★

4.6 from 63 reviews

Discover a delightful twist on traditional mochi with these Matcha Brownie Mochi squares. Combining the chewy texture of mochiko and the earthy bitterness of matcha, this recipe creates a soft, slightly sweet treat that’s perfect for matcha lovers. Baked until just set, these mochi brownies are best enjoyed fresh and make an elegant dessert or snack.

Ingredients

Scale

Dry Ingredients

  • 1 cup mochiko (glutinous rice flour)
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • 1 tablespoon matcha powder (plus extra for dusting)

Wet Ingredients

  • 1 large egg
  • 1/2 cup granulated sugar (reduce to 1/3 cup for less sweetness)
  • 2 tablespoons vegetable oil (omit if using full-fat coconut milk)
  • 1 cup full-fat coconut milk (or whole milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the mochi brownies.
  2. Prepare Pan: Line an 8″ x 8″ square baking pan with parchment paper. You can use either glass or metal pans for this recipe.
  3. Mix Dry Ingredients: In a large bowl, combine mochiko (glutinous rice flour), baking powder, and a pinch of sea salt. Sift in the matcha powder and whisk all the dry ingredients together to ensure they are well combined and free of lumps.
  4. Mix Wet Ingredients: In a medium glass bowl, whisk together the egg, granulated sugar, vegetable oil (if using), and coconut milk until smooth and fully blended.
  5. Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Use a spatula to gently fold and mix everything together until you achieve a smooth, lump-free batter.
  6. Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top with the spatula.
  7. Remove Air Bubbles: Gently tap the baking pan a few times on the countertop to release any air bubbles trapped in the batter.
  8. Bake: Place the pan in the center of the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Remove the pan from the oven and allow the mochi brownies to cool completely on a wire rack.
  10. Slice & Serve: Once cooled, slice into 16 small squares. Dust the tops with additional matcha powder for an extra pop of flavor and presentation.
  11. Storage: These mochi brownies are best enjoyed fresh. Store them at room temperature in an airtight container for up to 2 days. Do not refrigerate to maintain the chewy texture.

Notes

  • For a less sweet version, reduce sugar to 1/3 cup.
  • If using full-fat coconut milk, omit vegetable oil for better texture.
  • Use fresh matcha powder for the best flavor and vibrant green color.
  • Do not refrigerate the mochi brownies, as cold temperatures can alter their texture and make them hard.
  • You can substitute whole milk for coconut milk if desired, but full-fat coconut milk adds a richer flavor.
  • Make sure to sift the matcha powder to avoid clumps in the batter.

Keywords: Matcha mochi, mochi brownie, Japanese dessert, glutinous rice flour dessert, baked mochi, matcha brownie mochi recipe

Find it online: https://chefmilacook.com/matcha-brownie-mochi-recipe/