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    Home » Recipes » Bars & Brownies

    Matcha Brownie Mochi (Brochi)

    Published: Nov 27, 2017 by Michelle · 146 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Matcha Brownie Mochi is a chewy treat made with glutinous rice flour, flavoured with green tea. It is a super easy recipe to make and comes together in less than 1 hour. See why it's one of my most popular recipes!

    Stack of green Matcha Brownie Mochi Brochi.

    What do you get when matcha brownie mochi and brownies get together?

    Brochi. (Brownie + Mochi)

    Get it?

    I'm definitely not much of a joke teller.

    What is a "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).

    What is matcha?

    Matcha is a Japanese fine-powdered green tea, commonly used to make Matcha Lattes.

    It has an vibrant green color, and has a slightly earthy, grassy taste and flavor which makes it pair well in sweets or desserts.

    If you're new to matcha, read my Beginner's Guide to Matcha.

    Why you'll love this recipe

    This recipe is VERY SIMPLE and straightforward to make!

    It's been tested and tried by many who have loved it, making it one of my most popular recipes!

    They're not too sweet, have a crisp exterior and a delicious chewy texture.

    This Matcha Mochi Brownie recipe comes together in less than 1 hour.

    You may already have all the ingredients in your pantry.

    Stack of matcha mochi brownies.
    Ingredients you'll need

    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): see my note below
    • granulated sugar: adds sweetness to the brochi
    • matcha powder: use a high-quality matcha powder for the best flavor and color; I highly recommend using a ceremonial grade quality matcha
    • whole egg: adds structure to the mixture
    • coconut milk / whole milk: I like using full fat canned coconut milk for this recipe, but you can use whole milk if you like. Be sure to add a little oil if you're using not using coconut milk.
    • vegetable oil: only add oil if you're using a milk other than full-fat coconut milk
    • baking powder: adds some lightness and lift to the brochi
    • sea salt: balances out the sweetness

    Ingredients for matcha mochi brownies, with text overlay.Ingredients for matcha brochi, with text overlay.

    Glutinous rice flour vs. rice flour 

    Rice flour is different than glutinous rice flour.

    It's important to use glutinous rice flour (or Mochiko, which is a Japanese brand of sweet rice flour) for these mochi brownies.

    Glutinous rice flour does not contain gluten and yields that chewy, sticky mochi texture.

    I've used the Thai glutinous rice flour (green Erawan brand) as well as Mochiko and they both work well.

    Packages of glutinous rice flour.

    A note on matcha quality

    It's important to use a high quality matcha powder.

    Try to choose a ceremonial grade matcha for the best flavour, taste and colour.

    Note: 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 green tea powder or sugar you use.

    Matcha green tea powder in a white bowl.

    A bitten green Matcha Brownie Mochi Brochi, stack of brochi in background.

    How to make matcha mochi brownies

    This is a super simple recipe that doesn't take very long to prepare.

    The baking time takes longer than the actual prep:

    • Whisk together all the dry ingredients together in one bowl
    • In another bowl, 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
    • Serve

    Watch how to make them

    https://www.youtube.com/watch?v=bVIPayp8spM&feature=youtu.be

    Step by step photos on how to make matcha mochi brownies, with number overlay.Step by step photos on how to make matcha mochi brownies, with number overlay.

    Other flavour variations

    You can use cocoa powder for a chocolate variation.

    Or try:

    Hojicha Brochi (Brownie Mochi)

    Black Sesame Brochi (Brownie Mochi)

    Ube Brochi (Brownie Mochi)

    Substitutions

    I personally haven't tried this, but if you're vegan, you can omit the egg and use a flax egg (1 tablespoon flax seeds mixed with 3 tablespoon water).

    How to enjoy

    Pair these mochi brownies with a Matcha Latte or Hojicha Latte for the perfect 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 the most crisp surface area.

    The mochi brownies are amazing at room temperature.

    How to store

    If you're unable to finish the Matcha Brochi in one day, place the cut pieces into an airtight container and store at room temperature for up to 2 days.

    Note: If you've dusted the tops with matcha, they may form a slightly sticky coating on top.

    Do not place the matcha brownie mochi into the fridge or freezer as the texture will harden.

    Matcha Brownie Mochi Brochi on parchment.
    FAQ's & troubleshooting

    What type of matcha do I use?

    I personally use Aiya Culinary Matcha for my baking.

    Using a high-quality matcha will help to retain its green colour while 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.

    How can I get more of those crisp edges?

    Increasing the amount of sugar in the recipe will increase the crisp edge as it caramelizes while baking.

    Other mochi recipes you may like

    If you enjoyed this recipe, you may like:

    Mango Cream Mochi

    Matcha Mochi Ice Cream

    Korean Matcha Mochi Bread

    Hojicha Brochi

    Matcha Red Bean Mochi

    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 and be sure to leave me a comment/rating below.

    Bitten matcha brochi, with a stack in the background.

    A bitten green Matcha Brownie Mochi Brochi, stack of brochi in background with text overlay.

     

    Print Recipe
    4.98 from 72 votes

    Matcha Brownie Mochi (Brochi)

    An easy recipe for baked matcha green tea mochi brownie (brochi). Slightly chewy and full of flavour.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert, Snack
    Cuisine: Asian
    Servings: 16
    Calories: 93kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 C mochiko glutinous rice flour
    • ½ C granulated sugar decrease to ⅓ C if you prefer it less sweet
    • 1 teaspoon baking powder
    • 2 tablespoon vegetable oil omit the oil if using canned coconut milk
    • 1 large egg
    • 1 C canned coconut milk or whole milk
    • 1 tablespoon high-quality matcha
    • pinch of sea salt
    US Customary | Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F.
    • Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).
    • 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 pan.
    • Tap the pan a few times gently to release any bubbles.
    • Place in the centre of the oven and bake at 350°F 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 enjoyed freshly made. Keep at room temperature in an airtight container for up to 2 days. Do not refrigerate.

    Notes

    Note 1: Matcha brownie mochi can be kept for up to 2 days at room temperature, if it even lasts that long!
    Note 2: Baking time may vary depending on your oven. 
    Note 3: If you like the crunchy exterior crust on the brochi, leave the sugar at ½ C. Decreasing the amount of sugar will affect the formation of the crust.

    Nutrition

    Calories: 93kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Milena | Craft Beering

      January 10, 2018 at 9:56 am

      These brownies really look stunning and I bet the flavor is quite memorable.To taste matcha in a brownie is now my new official brownie goal:)! I love that they are not overly sweet too and will use the coconut milk, I think it will taste better with rice flour. Pinned to try!

      Reply
      • siftandsimmer@gmail.com

        January 10, 2018 at 12:58 pm

        Thanks so much for stopping by, Milena! Yes, definitely not too sweet. Let me know if you do try it out! 🙂

      • Nadine

        September 18, 2020 at 12:50 pm

        Can i use Shiratamako instead of Mochiko?

      • Michelle

        September 18, 2020 at 7:47 pm

        I personally haven't tried it with shiratamako, but I don't see any issue with it. If you do try it, let me know how it turns out.

      • Aiko

        January 11, 2021 at 11:56 pm

        5 stars
        I've never been good in baking and don't really like difficult recipes. This recipe is my all-favorite not only does is it easy to make, but it's also super tasty and very versatile in terms of kinds of milk and flour. I actually never tried the recipe with its glutinous rice flour, but with plain rice flour instead. Of course the texture doesn't get "mochious" but it becomes like a very light, easy to digest matcha cake. I usually sparkle some white chocolate on top at the end as I find it matches perfectly with matcha...the recipe is really easy to bake and even if you're the worse cook in the world, I assure you, you will make a terrific matcha cake😍❤

      • Michelle

        January 12, 2021 at 6:54 am

        I'm glad to hear it, Aiko! Thank you so much for your feedback. I'll have to try it with plain rice flour one time 🙂

      • Tiffany

        January 22, 2021 at 12:19 am

        5 stars
        Love how this recipe uses minimal ingredients and equipment - perfect for a novice baker like myself! This was so easy to make and took very little time to produce amazingly chewy and not too sweet brochis. Thank you!

      • Michelle

        January 25, 2021 at 6:29 pm

        Awesome, glad you enjoyed it!

      • Cyrielle

        October 13, 2020 at 6:40 pm

        5 stars
        I just made it for the first time with Shiratamako so I can't compare really but I confirm that it is delicious. I would assume with Mochiko it is a little smoother. Shiratamako leaves some chunks but I actually love how the texture came out. Straight out of the oven the outside was all crispy and delicious.
        Really good recipe !! I reduced the amount a sugar a little (80g instead of 100g) and will probably do a little more next time but that is just me, I like when desserts are not very sweet 🙂 It is like eating the outside of a matcha mochi (probably my favorite part).

      • Liz

        January 16, 2021 at 11:06 am

        5 stars
        Great recipe! I’ve made these a number of times and they’re amazing! No adjustments needed.

      • Carmen

        August 30, 2020 at 6:00 pm

        5 stars
        Awesome easy recipe. Thanks Michelle

      • Michelle

        August 30, 2020 at 6:55 pm

        Thanks for making it, Carmen! 🙂

      • Roberta

        January 23, 2021 at 10:36 pm

        5 stars
        Just made this by following some people's suggestion with less sugar and 1/2 cup of bittersweet choco chips. I (accidentally) added 2 tablespoons of oil, even tho I used 1 carton of (cream of) coconut.
        I used a 9 in round pan and baked it for 30 min and it turned out awesome! I ate 5 pieces already 😋

      • Kate

        May 05, 2021 at 8:39 pm

        5 stars
        I recently bought matcha so was browsing on ig matcha recipes and came across this! Love how simple this recipe was so perfect for someone lazy like me. I love love mochi so this was so good!! I did roughly 1/3cup sugar and it was perfect! Asian family approved sweetness. My mom and dad loved it too! I also only have skim milk at home so i used that and i found it still tasted good. the batter was watery so i was worried at first but it was still rly yummy. slightly crisp on the outside and chewy in the inside! i used a loaf pan instead and for me i had to bake it for longer than 40 min. I think i ended up doing an hour haha! would love to try diff flavours next time and her other recipes as well :))

      • Michelle

        May 06, 2021 at 8:03 am

        Thanks for trying out the recipe, Kate! And for sharing your creation with me on Instagram 🙂

      • ayse

        October 15, 2021 at 2:38 pm

        Hi!How do you think would brochis taste like if you make them with earl grey tea?Or maybe with orange zest,orange essence and cranberries?Maybe even lemon and white chocolate would be good!I just don't have any matcha left and I'm trying to be creative haha.

      • Michelle

        October 15, 2021 at 3:22 pm

        Hi there, yes they would be delicious with earl grey tea or any of the flavours you've mentioned. I've got a few flavour variations including Hojicha, Ube, and Black Sesame on the website too. 🙂

    2. Ramona

      June 22, 2020 at 8:26 am

      5 stars
      The best matcha recipe!😍Love it!
      We have already cooked it 3 times and we still want it!💚

      Reply
    3. Ramona

      June 22, 2020 at 8:30 am

      5 stars
      The best matcha recipe!😍 Love it!
      We have already cooked it 3 times and we still want it💚

      Reply
      • siftandsimmer@gmail.com

        June 22, 2020 at 9:06 am

        I am so glad to hear it Ramona! Thank you very much!

      • Joey

        July 12, 2021 at 8:44 pm

        5 stars
        Super delicious, simple to make, and overall an amazing recipe!

      • Michelle

        July 12, 2021 at 11:24 pm

        Thanks for trying the recipe and sharing your creation with me on Instagram, Joey! Glad you liked it! 🙂

    4. Olivia

      June 23, 2020 at 9:18 am

      Hi! Can I add in chocolate chips? And use a more rectangle sheet pan?

      Reply
      • siftandsimmer@gmail.com

        June 23, 2020 at 9:20 am

        Hi there, you can add in chocolate chips. You may want to decrease the sugar in that case. And yes, you can use a rectangular sheet pan (eg. 9" by 13") however, the brownies will be much flatter.

      • Tastycorn

        July 12, 2020 at 9:34 am

        Hello! As you’re a baking expertise, how much less sugar would you call for if I were to include dark chocolate chips to this recipe. Thanks and can’t wait to make this!

      • Tastycorn75

        July 12, 2020 at 9:36 am

        Hello! As a baking expertise, how much sugar would you put in versus dark
        Chocolate chips? Thanks and can’t wait to make this today!

      • tastycorn

        July 12, 2020 at 10:53 am

        Hi there! Looking forward to making this today! I was also thinking of putting in chocolate chips as well - but how much less sugar vs. chocolate chips should I put in? Thought I'd ask the baking expert since I'm definitely a novice. TIA!

      • Michelle

        July 12, 2020 at 12:14 pm

        Hi there, I haven't tried the recipe with chocolate chips, so I can't guarantee how the texture will turn out.

        It depends on what type of chocolate chips you're using -- semi sweet or bittersweet? If it's semi sweet, I would cut the sugar by 2 Tbsp. If it's bittersweet chocolate, I would cut it by 1 Tbsp. Try that let me know how it goes. 🙂

      • tastycorn

        July 12, 2020 at 12:21 pm

        Thanks for your quick reply! I was planning on using Guittard Extra Dark Chocolate Baking Chips, Will let you know how it goes. All your recipes look so delcious!

      • Michelle

        July 12, 2020 at 1:22 pm

        With pleasure! 🙂

    5. Sarah

      June 24, 2020 at 12:01 am

      Hello,

      Would I be able to use 2% milk instead of whole milk?

      Thank you!

      Reply
      • siftandsimmer@gmail.com

        June 24, 2020 at 8:22 am

        Hi there, yes you can use 2% milk; the texture may not be as rich but it should be OK.

    6. Yumi

      July 03, 2020 at 12:59 pm

      5 stars
      I made this, it was soooooo good. Thank you for sharing :).

      Reply
      • siftandsimmer@gmail.com

        July 04, 2020 at 11:22 am

        So glad to hear it!!

      • Tanya

        July 26, 2020 at 3:43 pm

        If I wanted to make a black sesame version of this, would you suggest the same amount of black sesame powder or more to get the taste to come through?

      • Michelle

        July 26, 2020 at 4:15 pm

        You'd need to increase the amount of black sesame powder by quite a bit to get the taste to come through. I'd suggest using a black sesame paste if you're wanting a strong flavour.

    7. Lise

      July 07, 2020 at 11:22 am

      5 stars
      The easiest and most delicious Matcha Brownie Mochi recipe! In fact, this is my new favourite treat! Thanks for sharing your amazing creations.

      Reply
      • siftandsimmer@gmail.com

        July 07, 2020 at 12:42 pm

        Super glad to hear it; thank you for rating my recipe! 🙂

    8. Camille

      July 08, 2020 at 9:15 am

      5 stars
      Love this recipe! I could make it again and again if I could. This is what really started off my baking during this quarantine! Thank you for this yummy recipe

      Reply
      • Michelle

        July 08, 2020 at 9:17 am

        Thank you for making the recipe, Camille! 🙂

      • Elisha

        December 29, 2022 at 9:27 pm

        5 stars
        I love love love this recipe!! So simple but it has such rich flavors 😊 I was just wondering one thing - my boyfriend is vegan and I would love to make it for him (he's half Japanese!). Would it be okay to use egg substitutes?

      • Michelle

        December 30, 2022 at 7:14 am

        Hi Elisha, thanks so much for your comment! I personally haven't tested with egg substitutes, but I have heard from others than using a flax egg works (1 Tbsp flax seed mixed with 3 Tbsp water). If you try it, do report back 🙂

    9. Rachel

      July 08, 2020 at 9:29 am

      5 stars
      Amazing recipe!

      Reply
      • Michelle

        July 08, 2020 at 9:35 am

        Thank you Rachel!!

    10. Krysse

      July 08, 2020 at 8:55 pm

      5 stars
      BOMB BOMB BOMB AND SUPER EASY TO FOLLOW !!!

      Reply
      • Michelle

        July 08, 2020 at 9:12 pm

        Thanks for making the recipe, Krysse!! 🙂 Glad you loved it!

    11. Gina

      July 09, 2020 at 9:26 pm

      5 stars
      It taste great~ not too sweet!
      Will try making it again, maybe with a diff matcha powder.

      Reply
      • Michelle

        July 10, 2020 at 8:17 am

        Thanks for making the brochi, Gina! Yes, you can definitely try with a different matcha and see how you like it.

      • Alana

        July 11, 2020 at 9:35 am

        5 stars
        I’ve had this recipe bookmarked for years! Glad I finally made it because it is so easy to make and a big hit with the family!! Thanks for the great recipe!!

      • Michelle

        July 11, 2020 at 10:18 am

        Yay, thanks for making the recipe, Alana!! 🙂 Glad you enjoyed it!

    12. jade

      July 13, 2020 at 1:49 pm

      5 stars
      amazing recipe. very easy to make!

      Reply
      • Michelle

        July 13, 2020 at 2:01 pm

        Thank you for making them, Jade! 🙂

    13. CJ

      July 16, 2020 at 12:10 pm

      5 stars
      Super yummy and easy to make too. Just one tip: If you use a dark colored baking pan like I did, reduce the baking time by 5 minutes I'd say.

      Reply
      • Michelle

        July 16, 2020 at 12:44 pm

        Thank you for making the recipe! And for the helpful tip 🙂

    14. Yuka

      July 16, 2020 at 2:00 pm

      5 stars
      Very satisfying recipe. I could not stop eating. I also used matcha powders from Aiya. Will make this again.

      Reply
      • Michelle

        July 16, 2020 at 2:05 pm

        Thank you for making them, Yuka! Aiya's matcha powder is amazing! 🙂

    15. tastycorn

      July 22, 2020 at 9:30 am

      5 stars
      These were so delicious, I've already made them twice this month! The mochi/brownie consistency really is what makes this dessert fantastic!

      Reply
      • Michelle

        July 22, 2020 at 10:01 am

        That is fantastic! Super glad to hear it! 🙂

    16. @spence.spends

      July 22, 2020 at 10:23 am

      5 stars
      If I make it again, I am going to double the matcha because it wasn't strong enough for me! It definitely comes out more as a mochi than as a cake/brownie texture, so keep that in mind! But I thought the recipe was super simple and came out awesome

      Reply
      • Michelle

        July 22, 2020 at 10:36 am

        Thanks for your feedback 🙂

    17. Cari

      August 02, 2020 at 12:24 pm

      Hi! could I use almond milk instead of whole milk?

      Reply
      • Michelle

        August 02, 2020 at 12:59 pm

        Yes, you can definitely use almond milk 🙂

    18. Kathleen Zabala

      August 14, 2020 at 11:12 pm

      Hi! I'm planning of making this soon but in dark chocolate flavor. Will this recipe be applicable for that or do I have to adjust the measurements of the ingredients? Thank you!

      Reply
      • Michelle

        August 16, 2020 at 11:42 am

        You'll need to adjust the ingredients, depending what you're using: cocoa powder or dark chocolate chunks/chips.

    19. Christie

      August 18, 2020 at 12:39 pm

      5 stars
      These are so incredible with that gorgeous chewy texture and that amazing matcha flavour! I definitely gotta try this because I have a lot of rice flour at home.

      Reply
      • Michelle

        August 18, 2020 at 2:32 pm

        Yes, thanks Christie! This is definitely one of my ultimate favourite recipes 🙂 Let me know if you try it out!

    20. chris

      August 24, 2020 at 10:40 am

      5 stars
      i just put it in the oven and used 1/4 cup sugar. will report back. thanks for sharing!

      Reply
    21. Victoria P

      September 02, 2020 at 4:10 pm

      5 stars
      This recipe is amazing. I’ve tried other recipes using muffin pans and they don’t compare to brownies. They came out soooo good the texture was perfection. I hope the reheat well, that was an issue I had with the other recipes. I thought the batter was too liquid but i guess it was supposed to be that way.

      Reply
      • Michelle

        September 03, 2020 at 9:43 am

        Thank you Victoria. Regarding reheating, you can warm it up in the microwave for a few seconds but honestly, I've never had leftovers with these.

    22. Rachael

      September 29, 2020 at 7:25 am

      5 stars
      Thanks for sharing the recipe. The top of the mochi will not be crispy the next day even when stored at room temp in airtight container. Is that right? Anyway to maintain the crispyness?

      Reply
      • Michelle

        September 29, 2020 at 10:49 am

        This is correct. It's best enjoyed freshly made.

        You could try to "reheat" the mochi in a toaster oven for a few minutes to crisp the exterior. Let me know if you try this.

    23. Nyssa

      October 09, 2020 at 2:22 pm

      5 stars
      I made mine vegan using flax seed egg and coconut milk and it turned out great! I used Matcha Love brand matcha I got from whole food and the color is green but with slightly brown tinge and not as bright green as yours but the flavor is good 🙂 Would love to try it with Aiya matcha to see the difference. I made it in a 9x13 pan so it came out flatter 🙁 which is a bit of a bummer because it's not as satisfying as biting into a chunky chewy piece. Maybe if I stack 3 pieces together would be better? lol
      Also, mine deflated a little bit as it cool down. Is that normal?

      Reply
      • Michelle

        October 09, 2020 at 2:42 pm

        Glad to hear a vegan option worked out for you! Yes, deflating is absolutely normal. Thanks for trying the recipe 🙂

    24. Cindy

      October 18, 2020 at 8:02 pm

      5 stars
      Such a simple recipe, yet so delicious! Thanks Michelle! Looking forward to more of your creations!

      Reply
      • Michelle

        October 18, 2020 at 9:57 pm

        Glad that you enjoyed it, Cindy!

    25. Steph

      October 24, 2020 at 4:12 pm

      4 stars
      I just made these and the flavour is great. I used nut milk with oil but I found the batter is very wet and I triple checked the measurements of the ingredients. Is it supposed to be like that? My brochi were maybe 0.5 cm thick and not that dense. Not sure if the milk substitute affected it?

      Reply
      • Michelle

        October 29, 2020 at 7:55 am

        The batter is suppose to be wet. The nut milk substitute may have affected the overall thickness since canned coconut is quite thick and creamy.

    26. Elaine

      December 08, 2020 at 5:54 pm

      5 stars
      Hi Michelle, thanks for the super easy and delicious recipe! I cut the sugar slightly to 80g and it was perfect! Just a question - any tips on the best way to cut up squishy and squidgy mochi?

      Reply
      • Michelle

        December 08, 2020 at 6:24 pm

        Hi Elaine -- a sharp, serrated, lightly oiled knife will do the trick! Hope that helps 🙂

    27. Jenny

      December 09, 2020 at 4:24 pm

      5 stars
      Love this recipe! The matcha brochi were delicious!

      Reply
      • Michelle

        December 09, 2020 at 6:03 pm

        Amazing, thanks so much! 🙂

      • Amy

        February 11, 2021 at 4:14 pm

        5 stars
        Super simple recipe to follow and delicious!

        I would recommend watching it closely while it cooks - my matcha powder was probably a low grade which is why the cooked side (the top) was actually a little too browned).

    28. Sarah

      January 09, 2021 at 7:53 pm

      5 stars
      First time I made mochi brownies and they were a hit at work. A few employees didn’t get any but heard about how yummy they were so I will need to make them again!

      Reply
    29. Grace

      January 11, 2021 at 12:03 pm

      5 stars
      I bake almost everyday, and this was hands down the best thing I've made in a long time. Thanks for the marvelous recipe! I am slowly working through many of yours... the blueberry matcha cheesecake was also amazing, as was the matcha pound cake!!! Three for three! <3

      Reply
      • Michelle

        January 11, 2021 at 6:35 pm

        Thank you Grace! Glad to hear it! 🙂

    30. Jilliane Geroche

      January 15, 2021 at 12:36 pm

      Hi!! I followed this recipe to a T but for some reason it always comes out flat !! any tips?

      Reply
      • Michelle

        January 15, 2021 at 6:24 pm

        If you're looking for a thicker brownie, try baking it in a smaller sized pan. You can increase the amount of baking powder by a 1/4 tsp to see if that helps.

    31. Jenny

      January 23, 2021 at 2:13 pm

      5 stars
      I was quite worried when the batter was runnier than usual, but it turned out fine! Crispy brownie exterior and chewy mochi interior!

      Reply
    32. Julie

      January 28, 2021 at 11:13 pm

      Could I use another milk alternative in place of coconut milk? Like Oat milk?

      Reply
      • Michelle

        January 29, 2021 at 7:19 am

        Yes you can. Be sure to add a little oil to the milk that you use.

    33. Tiffany

      February 07, 2021 at 4:55 pm

      5 stars
      Thank you so much for the recipe of my dreams!! Growing up in Hawaii I've loved eating butter mochi and have been trying to find a matcha version of it. So glad I came across your blog!

      I doubled the recipe to use the full can of coconut milk and it came out perfectly! These will be gone asap yum!

      Reply
      • Michelle

        February 08, 2021 at 7:34 pm

        Thank you! Glad to hear you enjoyed it, Tiffany! 🙂

    34. Airi

      February 07, 2021 at 6:06 pm

      5 stars
      This matcha mochi brownie had the perfect amount of sweetness and an amazing texture. It was so popular in my family that it was gone within a few hours!

      Reply
      • Michelle

        February 08, 2021 at 7:34 pm

        Awesome, thanks Airi! 🙂

    35. Hannah

      February 09, 2021 at 4:24 pm

      5 stars
      Love the idea of brochi! So simple, unique, and delicious... the perfect amount of chewiness and the matcha flavor! Definitely will be making more of these!

      Reply
      • Michelle

        February 09, 2021 at 5:55 pm

        Awesome, thanks so much Hannah! 🙂

    36. CC

      February 14, 2021 at 4:10 pm

      Do you know what's one cup of mochiko in grams?

      Reply
      • Michelle

        February 20, 2021 at 10:57 am

        130g = 1 C of mochiko.

    37. Kate

      February 14, 2021 at 10:10 pm

      5 stars
      Thank you for sharing this recipe! I've made a few different mochi related desserts because my partner will only eat mochi desserts. (lol), and this one is our new favorite!
      1. I appreciate that this recipe includes a substitute for coconut milk. I have boxes of mochiko in my pantry but always seem to forget to buy coconut milk so this alternative listed is nice!
      2. The texture was ON POINT! It was perfectly chewy and mochi-like. I think it might be the lack of leavener in this recipe that helped to preserve the mochi texture.
      Other notes: I added an extra tablespoon of matcha because the matcha I was using wasn't good quality -- still turned out delicious!

      Reply
      • Michelle

        February 16, 2021 at 7:09 am

        So glad to hear it, Kate 🙂

    38. Nora

      February 19, 2021 at 1:55 am

      5 stars
      It's amazing. Loved it! Definetely worth a try and it will become your favourite.

      Reply
      • Michelle

        February 19, 2021 at 7:04 am

        Thank you Nora! 🙂

    39. rebecca

      March 07, 2021 at 11:34 am

      mine was weirdly dry, do you think i overcooked it maybe?

      Reply
      • Michelle

        March 07, 2021 at 1:23 pm

        That's odd. Did you make any substitutions?

    40. Kathryn

      April 14, 2021 at 8:03 pm

      5 stars
      I love matcha and these brownies with matcha looks great! Thanks for sharing this recipe, I will be making this over the weekend!

      Reply
    41. Sonal

      April 14, 2021 at 8:11 pm

      5 stars
      This is just brilliant. I had no idea that a dish like this ever exists. My kids love Mochi and the brownie. Genius!!

      Reply
    42. Biana

      April 14, 2021 at 8:20 pm

      5 stars
      Yum! Brownie and mochi sounds like the best combination yet.

      Reply
    43. Beth

      April 14, 2021 at 10:24 pm

      5 stars
      These are so delicious and so yummy! My daughter and I love these brownies!

      Reply
    44. Jeff Albom

      April 15, 2021 at 12:12 am

      I love mochi but never knew how to make them. Forming them into brownie shape is a great idea.

      Reply
    45. Meghan

      May 01, 2021 at 11:16 am

      5 stars
      I made these with the 1/3C sugar suggestion and they turned out perfectly. Not too sweet but full of matcha flavour. I love the bright green colour. I made them in a 9X9 because that's all I had, so they were a little flatter but still delicious!

      Reply
      • Michelle

        May 01, 2021 at 11:43 am

        Thanks for your feedback, Meghan! And for sharing your creation with me on Instagram! 🙂

    46. Sarah

      May 03, 2021 at 7:04 pm

      5 stars
      I love your brochi recipe! It’s my go-to when I want something quick and easy to satisfy my cravings!

      Reply
      • Michelle

        May 03, 2021 at 8:48 pm

        So happy to hear it, Sarah! Thanks for letting me know on IG as well! 🙂

    47. Angela

      May 16, 2021 at 2:40 pm

      5 stars
      What a unique treat! Love the color of these. Can't wait to try them!

      Reply
    48. Irina

      May 16, 2021 at 3:24 pm

      5 stars
      We have recently started experimenting with matcha, and your brownies came in time. 🙂 I made them today, and they turned out perfect!!!

      Reply
    49. Tara

      May 16, 2021 at 3:50 pm

      5 stars
      These bars look absolutely gorgeous! I love that color and the texture from the mochiko. Such minimal prep too!

      Reply
    50. Denay DeGuzman

      May 16, 2021 at 4:35 pm

      5 stars
      My daughter found this recipe on Pinterest and made a batch. Such great taste and texture. This recipe's a keeper.

      Reply
    51. Julie

      May 16, 2021 at 7:46 pm

      5 stars
      Such an easy recipe to make and always a big hit with family and friends.

      Reply
    52. Jacqueline

      May 17, 2021 at 9:20 pm

      5 stars
      Super easy to make! Took less than 15 minutes to whip together, and just 20-25 minutes to bake. Reduced the baking time, but that's because my oven runs hot. Super yummy and husband approved.

      Reply
      • Michelle

        May 17, 2021 at 10:10 pm

        Thanks for sharing your experience, and your creation with me on Instagram, Jacqueline! Glad you enjoyed it 🙂

    53. Ivy Tse

      August 21, 2021 at 10:47 am

      5 stars
      Loved the chewy texture and matcha flavour! Definitely making this again! I lowered the sugar to 1/3 cup and that was quite good.

      Reply
      • Michelle

        August 21, 2021 at 2:58 pm

        Glad you enjoyed the recipe, Ivy! Thanks for sharing your matcha brochi creation with me on Instagram 🙂

    54. Christina Tang

      August 30, 2021 at 6:41 pm

      5 stars
      I just made these and they were sooo delicious!! I cant wait to make the black sesame brochi next!

      Reply
      • Michelle

        August 31, 2021 at 7:41 pm

        Thanks so much for sharing your feedback and creation with me on Instagram, Christina! 🙂

    55. Tien

      September 04, 2021 at 3:00 pm

      5 stars
      The recipe came out great! I love the chewy texture and the fact that it wasn't too sweet. Also love anything matcha! <3

      Reply
      • Michelle

        September 04, 2021 at 5:44 pm

        Happy to hear you enjoyed the recipe, Tien! Thanks for sharing your creation with me on Instagram 🙂

    56. Brenda

      September 25, 2021 at 10:12 pm

      5 stars
      This recipe came out perfectly! The brownies were chewy, springy, and moist on the inside. I’m glad I used the canned coconut milk because it gave them a lovely coconut aroma and flavor. I also really appreciate the option to automatically convert recipes to metric. I prefer metric measurements because they are based on weight rather than volume, so the end result is much more precise. I would happily make these again. It was honestly very quick and easy!

      Reply
      • Michelle

        September 26, 2021 at 8:30 am

        Hi Brenda, thank you so much for your feedback! And thanks for sharing your Matcha Brochi with me on Instagram, they looked amazing 🙂

    57. Michelle

      October 28, 2021 at 7:58 pm

      5 stars
      I thought I saw it here that I could substitute ube extract for the matcha powder which I did! My brochi was too dark, like brownish purple, with just 1 tablespoon and a teaspoon of ube extract. I also wanted to cut granulated sugar so I used 3 Tbsps of white sugar and the rest date paste. I had to add about 1/4 cup of Mochiko. I used canned coconut milk so no oil. I love the ube smell! Me and daughter were a big fan! I might make the matcha version tomorrow! Thanks for such a great recipe! 👍

      Reply
    58. Derick N

      November 01, 2021 at 6:51 am

      5 stars
      I love this brilliant recipe. I love that it isn’t too sweet and it can show off the earthiness of matcha ✅✅ texture is simply perfect!

      Reply
      • Michelle

        November 01, 2021 at 10:26 am

        Thanks for your kind words, Derick! Glad you enjoyed the recipe -- and thanks for sharing it on IG too! 🙂

    59. Michelle

      November 01, 2021 at 2:33 pm

      5 stars
      Made it vegan with a flaxseed egg! It worked in my strawberry extract mochi! Next, I did a pumpkin mochi which didn't have even a flaxseed egg because I forgot! I found the bowl later at the back of my toaster oven. Still so good! Thanks again for the recipe I keep coming back to! I may have to repeat the ube mochi soon!

      Reply
      • Michelle

        November 01, 2021 at 4:18 pm

        Hi Michelle, thank you so much for your comment! Happy to hear that the flaxseed egg worked wonderfully 🙂

    60. Anna

      January 30, 2022 at 1:21 pm

      5 stars
      Super easy recipe. Delicious. Texture similar to brownies - crunchy outside, soft/chewy inside. I used non-mochiko glutinous rice flour and it turned out just fine. That coconut milk added a nice richness to the brownies. I may have used too big of a pan so my brownies looked very flat =D but still delicious regardless. I added a good amount of extra matcha to mine because I love matcha! Also added some pandan gel extract to boost that vibrant green color, which also added a little bit of a cake-like flavor/aroma. Thanks for sharing your recipe!!!

      Reply
      • Michelle

        January 30, 2022 at 2:07 pm

        Thank you so much for taking the time to comment and review, Anna -- loved seeing your creation on Instagram! The addition of pandan extract is wonderful, as I've tried that myself. Thanks for sharing 🙂

    61. Juli

      February 09, 2022 at 6:25 am

      5 stars
      This recipe is a must-try! I could easily eat the whole thing all at once, even though I made twice the recipe. I think I liked my cake being twice as thick by doing this, I just baked it a bit longer 🙂 Thanks for the recipe, can’t wait to make the Ube Brochi next!

      Reply
      • Michelle

        February 09, 2022 at 9:51 am

        Thanks for your feedback and sharing your creation with me on Instagram, Juli! Yes, you can easily double batch it in the same baking container to make it a thicker brochi 🙂

    62. Ami

      March 12, 2022 at 10:21 am

      5 stars
      Loved this recipe! This is a great one especially for my fellow matcha and mochi lovers out there 😉 The texture was perfect and it was just sweet enough. I used macadamia milk to make it non-dairy and a mix of monkfruit sugar and regular sugar, it worked out perfectly! I'm definitely going to try out more matcha recipes and the ube brochi!

      Reply
      • Michelle

        March 12, 2022 at 1:45 pm

        Thanks very much for your feedback and for sharing your creation with me on Instagram, Ami! Glad to see that the macadamia milk and monksugar worked out for you 🙂

    63. Jessica

      March 25, 2022 at 8:58 am

      5 stars
      Great recipe! Super easy to follow along and the results are delicious! I can’t wait to try out your other recipes!

      Reply
      • Michelle

        March 25, 2022 at 9:53 am

        Thanks so much for trying the recipe and sharing it with me on Instagram, Jessica! 🙂

    64. Elly

      June 28, 2022 at 10:57 pm

      4 stars
      Love the easy recipe, I've given it a whirl with 1 tsp of vanilla bean extract and it created such a wonderful flavour. I had to bake for 1 hour though as it was still runny inside after checking a few times.
      I used glutinous rice flour, which might have been the difference as it resulted in a flatter brownie. That said it is still very yummy and chewy.

      Reply
    65. Maggie

      August 08, 2022 at 7:45 am

      5 stars
      These were amazing! So simple to make and they came out incredible - the whole thing too less than an hour, including the dishes. I followed the recipe exactly and they came out perfectly (make sure to adjust baking time for your oven - mine were fully cooked at around 30 mine). Thank you so much for this recipe!

      Reply
    66. Dee

      August 15, 2022 at 8:28 pm

      5 stars
      Hello! The flavour of these turned out wonderful however it seemed like it was too runny and soft on the inside. I’m not sure if it’s because I used glutinous rice flour? I thought it would be the same as mochiko. I also used coconut milk. I plan on trying this again, would you recommend adding a bit more glutinous rice flour for that chewy texture or would you recommend baking it longer? The texture I had with these was too gloopy so I’m not sure if I did something wrong 🙁 the outside was nice and crisp. Thanks!

      Reply
      • Michelle

        August 16, 2022 at 4:22 pm

        Hi Dee, thanks for trying the recipe. It should not be overly soft and runny on the inside. I've tested the recipe with both glutinous rice flour and mochiko flour and both work fine. Did you make any other substitutions? It sounds like it may have needed extra baking time -- I would recommend baking it longer until a toothpick inserted comes out clean and not gloopy. Otherwise, you can also add a little more glutinous rice flour to the batter for a stiffer texture. Hope that helps!

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