Matcha & Coconut Mochi Cake

April 2, 2015

Test Kitchen-Approved

Author Notes: To embark on this chewy cake journey with me, you need to first assure me that you are down with your baked good being green, and then affirm that you are on board with a cake texture unlike any cake in your past (unless you've made this before). Dense and gummy in a good way—the kind of cake you can really sink your teeth into and entirely without "crumb"— this is a block of coconut-y, green tea goodness that I couldn't get enough of. Kendra Vaculin

Makes: about 2 dozen squares
Prep time: 20 min
Cook time: 1 hrs 10 min


  • 1/2 cup butter (1 stick), softened
  • 4 eggs
  • 1 12-ounce can evaporated milk
  • 1 13 1/2-ounce can coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups glutinous rice flour, like Mochiko (available at Japanese markets)
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 tablespoon matcha powder
  • 1 handful shredded coconut (I used a sweetened variety because I love that stuff—and this dessert, despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling
In This Recipe


  1. Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
  2. In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine.
  3. In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
  4. Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness.
  5. Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan.
  6. Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut. Allow to cool completely, then cut up into 24 small squares. You may need to flour the sides of your knife to be able to cut though, especially right after the cake has cooled.
  7. Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.

More Great Recipes:
Cake|Japanese|Asian|Milk/Cream|Coconut|Grains|Bake|Weekend Cooking|Gluten-Free|Dessert

Reviews (32) Questions (0)

32 Reviews

CeCe January 17, 2018
Cece<br />I had made other Mochi recipes with glutinous flour but this is THE WINNER. Using Macha Tea powder GENIUS.
bhilz July 15, 2017
Finally got around to making this after ages of it idling in my bookmarks! After reading all of the comments about the butter, I decided to use the standard approach for cookies and cakes with butter and simply cream the softened butter with the sugar before adding the eggs. I used a handheld mixer and it came together nicely! I then added the vanilla and milks, followed by the other dry ingredients. I also cut the sugar to 1.5 cups and upped the matcha to 5T. It turned out really well - not too sweet, great texture, with a pronounced matcha flavor.
Quynh April 24, 2016
I'm also questioning whether I should have melted the butter because mine solidified once I mixed in the eggs and now the bits of butter are bubbling in the oven. Also my cake is rising like crazy and is quite lumpy right now (it's about halfway through baking.) Thankfully nothing has spilled over but it's probably about an inch above the top of the pan right now. I double checked and I definitely put in the right amount of baking powder. Anyone else run into the same issue?
Quynh April 25, 2016
As an update, the cake sank quite a lot as it was cooling and ended up looking fine. I'd give it a 7 out of 10. <br /><br />Only changes I made her to triple the matcha from 1 Tbs to 3 Tbs and reduced the sugar to 1 3/4 cups instead of 2 cups. The cake came out as green as the picture here but I couldn't discern any matcha flavor due to the coconut milk and sugar. I would also cut back the sugar to 1 1/2 cups next time. <br /><br />All in all, would make again with a couple tweaks - more matcha, less sugar, less butter and melted instead of softened. The texture was great and I especially loved the crispness along the edges and the flakiness on top.
Andrea L. April 13, 2016
Would this possibly work with cocoa powder rather than matcha powder? Not sure if I have matcha powder at home and I really want to try this cake ASAP to get a feel for the texture!
Alev E. March 19, 2016
Is the butter supposed to be melted? Softened butter does not work.
Elisa June 4, 2015
How do I store it? In the fridge or room temperature and how long can I keep it for? If I freeze it, do I need to reheat it or warm it up to room temperature and serve?
Sly B. May 29, 2015
Yay May Tan!! I too read William O'Brien's post glad someone perfected the recipe now I will give it a try!! My husband loves mochi!!!!!
May T. May 28, 2015
I finally perfected this cake and very happy. I was using the salted butter which complemented the taste of the shredded coconut. Thanks to William OBrien for the 3 Tbs Matcha ( got a very good Matcha from Amazon $25/113 grams). The sweetness is just perfect;not too sweet.
May T. May 27, 2015
Do you use unsalted or salted butter???
CocoJuju May 23, 2015
How sweet is this cake? I tend to prefer my cakes lightly sweetened. Will this recipe work with less sugar? 2 cups of sugar plus the condensed milk sounds really sweet.
Michelle B. May 25, 2015
Evaporated milk - not condensed milk! :-)
CocoJuju May 27, 2015
Ah ha! Thanks for pointing that out. I'll try and make it this weekend.
William O. May 2, 2015
This was awesome! Loved the texture. I did up the matcha when I tasted the batter to 3T total. Finished with powdered sugar/matcha mixed powder instead of coconut.
super G. April 21, 2015
I want to make this to share with my GF, dairy-free friend. What do you think about subbing an oil for the butter? Maybe coconut oil?
Transcendancing April 19, 2015
I had some issues cooking this in a colder kitchen yesterday morning, but despite the butter curdling, the cake did come together in the end. I cooled it in the tin but it still sunk dramatically, so maybe next time I will cool in an ajar oven. Cake was delicious and I topped it with a drizzle of sweetened condensed milk and shredded coconut.
peony April 18, 2015
LE B. April 16, 2015
I DID write to Bob's Red Mill and they responded that their Brown Rice Flour/powder is NOT from glutinous brown rice. fwiw!<br /><br />mary and kenra, I think matcha varies ALOT in strength. Very frustrating, I agree. In my green tea polvorones (cookies) recipe, I used 2T. matcha for ~ 2 1/4 cups dry ingredients. In this cake recipe, it is 5 cups dry ingredients and only 1 T. matcha. That could be kenra not wanting a strong matcha flavor, or kenra's matcha being stronger than others. But when I make this cake , I will go for 4-5 T. matcha in keeping with the ratio I previously used.<br />
May T. April 15, 2015
I made it today. Was good consistency but the matcha was mild and hardly taste it. Maybe I need to get a better matcha.
LE B. April 15, 2015
kenra, happy my idea excites you! Brown rice powder exists, and i believe it is sticky/sweet/glutinous, but you haven't tried it?
Sherri April 12, 2015
I just started following this blog and this is my first dish to try! I WISH the recipes were more internationally friendly. I don't live in the US so "a stick of butter" doesn't mean much to me! Putting things in grams would be very helpful!
peony April 18, 2015
Sherry, a stick of butter is twelve tablespoons. 4 oz ? See, the funny thing is, as foreign as a sticka butta is to you, saying it in grams is equally as mystifying to us? Now, the even funnier thing is, being that you must be on the internet to be looking at this, why isn't it easy for you to figure out on your own,?
peony April 18, 2015
And the even funnier, funnier thing is, I probably have that all wrong. Guess I'm just as pitiful for being too lazy to find out. Aah, to be human.
Mom 2. May 7, 2015
A stick of butter is 1/4 lb., or 8T.
Sille O. April 13, 2016
Or F52 could help us all out and pop in a converter, if they look at their traffic they'll no doubt see lots of internationals enjoying their hard craft :) <br /><br />It's not that difficult technically, just like when you look at weather, you often have a F to C converter :) <br /><br />Peace.
Jennifer M. April 8, 2015
Hi Kendra...I like mochi amd matcha but not coconut...what would be a nice sub for the coconut milk? Thank you!
Jeanie June 3, 2015
Half and half or a combination of half and half and while milk worked for me when I baked an original butter Mochi.
Jeanie June 3, 2015
My bad "whole" milk
Sly B. April 7, 2015
I have to try this recipe for my husband he LOVES Mochi!