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!
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.
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 a little sweetness to the brochi; you can increase or decrease the amount to your preference
- matcha powder: use a high-quality matcha powder for the best flavor and green 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
Glutinous rice flour vs. rice flour
Rice flour is different than glutinous rice flour.
Although they both appear white in color, 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 produces that chewy, sticky mochi texture.
Glutinous rice flour is used in treats such as deep-fried sesame balls (jian dui), wife cakes/sweetheart cakes, and glutinous rice balls (tang yuan) as well as fried glutinous rice dumplings (ham sui gok).
I've used the Thai glutinous rice flour (green Erawan brand) as well as Mochiko (Japanese short grain glutinous rice flour) and they both work well.
You can find glutinous rice flour in Asian supermarkets.
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.
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
Other flavour variations
You can use cocoa powder for a chocolate variation.
Add in hojicha tea powder for a roasted tea version.
Try ground black sesame for a black sesame brochi.
Or add ube purple yam for an ube mochi brownie.
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).
If you don't like the flavor of coconut milk, you can omit the coconut milk and use a different type of dairy or plant-based milk.
How to serve
Pair these matcha 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.
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.
Can I make them into matcha mochi muffins?
You can bake them in muffin tins, but you will need to adjust the baking time (shorter).
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:
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.
Matcha Brownie Mochi (Brochi)
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
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
Nutrition
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.
Anna
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!!!
Michelle
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 🙂
Juli
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!
Michelle
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 🙂
Ami
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!
Michelle
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 🙂
Jessica
Great recipe! Super easy to follow along and the results are delicious! I can’t wait to try out your other recipes!
Michelle
Thanks so much for trying the recipe and sharing it with me on Instagram, Jessica! 🙂
Elly
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.
Maggie
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!
Dee
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!
Michelle
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!
Lisa
Thank you for a fantastic and easy recipe which was great to follow! I had amazing results and even kids enjoyed 🙂 I will definitely be making this again but probably double the recipe!
D
Hello! I just tried making these. I used the Thai glutinous rice flour you mentioned, didn't make any substitutions, and baked them in a 8x8 pan like you recommended.
They rose by a lot in the oven (maybe even 5x the size when cooled), but deflated to about 1 cm when I did the toothpick test/when taken out of the oven. Is this amount of deflation normal? I will try a smaller pan next time.
Also, I baked for 40 min and the toothpick came out clean, but they came out quote a bit softer than normal mochi texture. They weren't exactly wet, but seemed like it, and were not as chewy as typical mochi due to the texture. I was hoping the tops would be crunchy, but they were soft. How much additional baking time would you recommend?
Michelle
The deflation is normal. If the mochi is too soft, there might have been too much liquid added. The top is typically not crunchy, however if baked at the right temperature, the edges should be slightly crunchy. Did you use a toaster oven or conventional oven?
D
Thank you for getting back to me! I'm not sure how to respond to your reply directly, sorry. I used a conventional oven. Unfortunately my edges weren't crunchy either 🙁
Healthy World Cuisine
Love this quick and easy recipe and that texture is so addictive!
Michelle
Thanks for trying the recipe, Bobbi!! 🙂 It's always a hit with friends and family.