These matcha mochi bites are delightfully chewy, mildly sweet, and incredibly easy to make. Enjoy them with a hot cuppa tea of coffee for a simple breakfast, afternoon pick-me-up, or dessert! A dusting of powdered sugar or a drizzle of melted chocolate adds a delicious layer of flavor and fanciness!
This recipe sees the marriage of chewy mochi and matcha tea in a delicious baked treat. It's the texture and taste combination you never realized could be so good!
For a bit of background, mochi (pronounced MOE-chee) is a type of rice cake, usually found in Japanese culture. It is made using glutinous rice flour, also known as sweet rice flour. Despite the names, this rice flour is neither sweet nor does it contain gluten. "Glutinous" simply means that the rice flour was made from short-grain rice and it refers to its sticky, chewy quality upon being cooked or baked with liquid.
Ingredients to Make Matcha Mochi Bites
- Glutinous rice flour (aka sweet rice flour or Mochiko brand)
- Matcha powder
- Baking powder
- Melted butter
- An egg
- Vanilla extract
- Chocolate squares (optional, for drizzling melted chocolate on top)
How To Make Matcha Mochi Bites
Combine the dry ingredients (glutinous rice flour, matcha powder, baking powder, and salt) in a bowl and whisk them together. In a 1-quart measuring cup or medium-sized bowl, add all the wet ingredients (milk, an egg, melted butter, honey, and vanilla extract) and whisk it until well-combined.
Add the dry ingredients to the wet and whisk really well until the mixture is nice and smooth. The consistency should be thick, but runny, almost like a syrup.
Divide the matcha mixture evenly into the greased of a muffin tin.
Expert Tip: Using a 1-quart measuring glass or a medium/large bowl with a spout to mix all the batter ingredients makes pouring the batter into the muffin cups incredibly easy. If you do not have a large enough measuring glass to make the batter, you can still pour from you mixing bowl or use a ladle or large spoon.
Place the muffin tin into a 325F/165C preheated oven and bake for 25-30 minutes.
Let the baked mochi bites cool in the pan for about 10 minutes before removing them to a rack to cool completely.
The Mochi Will Deflate
The mochi bites will bake up rounded and puffy, just like regular muffins. When you remove them from the oven, they are going to slowly deflate...but don't panic! This is completely normal and while you're first instinct is to think you've failed, you haven't!
The flattening or sinking is characteristic of mochi cakes and it is what makes them different from a muffin. Muffins or cupcakes are light airy, crumbly, and filled with air holes, whereas mochi are dense and chewy.
Dress Up Your Matcha Mochi Bites
Matcha mochi bites are perfectly delicious on their own, but adding a dusting of icing sugar or drizzling some melted chocolate on top is a nice touch! Also, the chocolate adds a delightful layer of flavor that tastes so good with the matcha...a lovely balance of sweet and bitter!
I melt a couple squares of dark 65% chocolate and simply drizzle it over the cooled matcha mochi bites, but use whatever grade of chocolate you prefer. Check out how easy it is to melt chocolate!
How To Serve Matcha Mochi Bites
Enjoy a matcha mochi bite with a hot cuppa coffee or tea. I particularly like having one with Soothing Ginger Honey Tea or Ginger Milk Tea Latte. They also go well with cold refreshing drinks like Cold-Brewed Coffee or Iced English Tea Latte.
They're great to include in a packed lunch, to enjoy as an afternoon snack, or a quick breakfast! They'd even make a great dessert, especially with chocolate drizzled on top!
Commonly Asked Questions
No. Regular rice flour is not the same as glutinous rice flour and will not produce the correct results.
The whole milk can be replaced by coconut milk, evaporated milk, or even water. The butter can be replaced by a neutral-flavored oil.
The honey can be replaced by maple syrup or another syrup sweetener, or regular granulated sugar. Using granulated sugar creates a slightly thicker, drier crust compared to ones made with honey and extra milk will need to be added to create the right pouring consistency.
Store them in a sealed container on the counter for no more than 2-3 days for the best results. They will become more dense after the first day and are still delicious, but if you would like them softer, simply warm them in the microwave for less than 10 seconds.
Do not the matcha mochi bites in the fridge because they harden. Room temperature is best, keeping in mind to eat them within 2-3 days.
Yes! I would double the recipe and use a 9x9 square pan, lined with parchment paper, and bake it for 45-50 minutes. If drizzling melted chocolate over the cake, remove the cake from the pan and let it cool to room temperature before adding the chocolate. Cut into squares and serve.
If you like matcha, you might also like:
If you love matcha and chewy mochi, I think you're going to love this recipe. It is one of my favorite treats to make, especially with the chocolate drizzle and is so easy to whip up a small batch. It's bound to become a favorite for you, too!
Watch How To Make It!
Chewy Matcha Mochi Bites
- 2 squares dark chocolate
- Preheat oven 325F/165C.
- Grease 6 cups in a muffin tin with room temperature unsalted butter. Set aside.
- Combine glutinous rice flour, matcha powder, baking powder, and salt in a bowl and whisk together.
- In a medium mixing bowl or 1-quart measuring cup, whisk together milk, egg, honey, melted butter, and vanilla extract.
- Add dry ingredients to wet ingredients and whisk well until smooth. The consistency should be thick, but runny, like a syrup. Add more milk, a tablespoon a time, to achieve the proper consistency, if needed.
- Divide the matcha mixture equally among the 6 muffin cups.
- Bake for 25-30 minutes.
- Let cool 10 minutes in the pan before carefully removing the bites to a cooling rack to cool completely. Mochi bites come out of the oven puffy, but will sink as they cool.
- Dust with icing sugar or drizzle with melted chocolate, if desired.
- Store in a sealed container at room temperature for 2-3 days max for best results.
- 125 grams glutinous rice flour = just over ¼ lb. Using weight measurement for the glutinous rice flour yields the best and most accurate results.
- Glutinous rice flour can also be sold as sweet rice flour; they are the same thing. Mochiko is also a well-known brand of glutinous rice flour, but brand does not matter for this recipe. Do not use regular rice flour.
- Whole milk can be substituted with coconut milk or evaporated milk. Water also works perfectly.
- Using water reduces the calories by 150 calories per piece.
- Using coconut milk in place of whole milk reduces the calories by 80 calories per piece.
- Honey can be substituted with maple syrup or other liquid sweetener.
- Granulated sugar can also be used, but more milk will need to be added to achieve the consistency. Granulated sugar will also lead to a crisper crust.
- After mixing the dry ingredients into the wet, the matcha mixture should be a thick, but runny liquid, like a syrup. If necessary, add more milk, a tablespoon at a time, to reach the proper consistency.
- Stirring chocolate chips or pieces into the batter before baking will result in them sinking to the bottom, so I would not suggest it.
- Omit the chocolate completely, if desired.
- Store in a food container at room temperature. Best eaten within 2-3 days.
- Mochi bites will become more firm/dense after the first day, but will still be soft and chewy. You can always warm them in the microwave for a few seconds to soften them more.
This post was originally published on December 6th, 2020, and was republished August 28th, 2023 with an updated recipe, new photos and writing.