What do you get when matcha brownie mochi and brownies get together?
Brochi. (Brownie + Mochi)
I’m definitely not much of a joke teller. However, when it comes to mashups, I love exploring different ideas and flavours (if you haven’t already noticed).
WHAT IS MATCHA BROCHI?
Matcha brownie mochi. (Brownie + mochi = brochi).
It’s like a brownie, but with that slightly gummy glutinous texture on the inside that we love in mochi. The exterior is slightly crisp (especially when eaten fresh from the oven).
INGREDIENTS IN MY MATCHA BROWNIE MOCHI
The main ingredients in this easy-to-make matcha brownie mochi are probably things that you already have in your pantry:
- glutinous rice flour (or mochiko)
- granulated sugar
- matcha powder
- coconut milk / milk
- baking powder
GLUTINOUS RICE FLOUR VS. RICE FLOUR
It’s important to use glutinous rice flour (or Mochiko — sweet glutinous rice flour) for these brownies. It does not contain gluten and gives us the chewy, sticky mochi texture that we want.
I’ve used the Thai glutinous rice flour as well as Mochiko and they both work well.
Rice flour is different than glutinous rice flour. It lends a lighter texture in baked goods.
A NOTE ON MATCHA QUALITY
It’s important to use a high quality matcha powder. If you use a different brand or grade of matcha, the bitterness and colour will differ. You may or may not have to increase the amount of matcha or sugar you use.
MY MATCHA BROWNIE MOCHI RECIPE
This is a super simple recipe that doesn’t take very long to prepare. The baking time takes longer than the actual prep.
- We’ll whisk together all the dry ingredients together in one bowl
- In another bowl, we’ll combine all the wet ingredients
- Pour the wet ingredients into the dry and combine with a spatula
- Transfer into a baking container and bake
- Dust with additional matcha powder
How easy is that?!
I’ve made these in chocolate form (with cocoa), as well as matcha’s smoky roasted cousin, hojicha and they are also as good.
I promise you won’t be able to eat just one.
PERFECT FOR SNACKS OR POTLUCKS
Not too sweet, these matcha brownie mochi would be great for a dessert potluck, or for an afternoon snack.
They’re great right fresh from the oven because the exterior is a little crisp. The corner edges are my personal favourite since they have more crisp surface area. And the interior is nice and chewy. It’s the perfect combination of textures.
The great thing about these matcha brownie mochi is that they’re also great at room temperature too.
HOW TO STORE BROCHI
If you’re unable to finish the matcha brochi in one day, place the cut pieces into an airtight container. If you’ve dusted the tops with matcha, they may form a slightly sticky coating on top.
Store at room temperature.
Do not put the matcha brownie mochi into the fridge or freezer as it will harden.
COMMON QUESTIONS I GET
What type of matcha do I use?
I personally use Aiya Culinary Matcha for my baking.
What type of coconut milk do I use?
I use canned full-fat coconut milk, usually Aroy-D.
Can I use carton coconut milk?
Yes, you can use carton coconut milk. Just be sure to add a little oil to the mixture.
Can I use rice flour?
No. Rice flour will not work for this recipe.
Why did my matcha brochi turn brown?
Try lowering the temperature of your oven by 50 degrees the next time you bake. Also, use a higher quality matcha.
Can I use a different pan to bake them in?
Yes, you can. You may need to adjust the baking time.
Let me know if you try out this recipe — so many of you have been sharing your versions! I love seeing your creations! Tag me on Instagram @siftandsimmer or leave me a comment below.
Matcha Brownie Mochi (Brochi)
- 1 C (151g) mochiko glutinous rice flour
- ½ C granulated sugar
- 1 tsp baking powder
- 2 Tbsp vegetable oil omit the oil if using canned coconut milk
- 1 large egg
- 1 C whole milk or canned coconut milk
- 1 Tbsp high-quality matcha
- pinch of salt
- Preheat oven to 350F.
- Line 8" x 8" square glass pan with parchment paper.
- In a large bowl, combine mochiko flour, sugar, baking powder, salt. Sift in matcha powder. Whisk all the dry ingredients to combine.
- In medium glass bowl, whisk together the egg, oil, and milk.
- Pour the wet ingredients over top the dry ingredients.
- Use a spatula and mix until everything is combined and there are no lumps.
- Pour the batter into the prepared glass pan.
- Tap the pan a few times gently to release any bubbles.
- Place in the centre of the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Remove, and let cool on a wire rack.
- Slice into 16 small squares. Dust with additional matcha powder.
- Best kept at room temperature in an airtight container.