What do you get when 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). I know I’ve previously published a matcha mochi recipe, but this one has a more cakey feel with less of a crust on the outside. Matcha brownie mochi. More like a brownie, but with that slightly gummy glutinous texture on the inside that we love in mochi.
I’ve made these in chocolate form (with cocoa) and they are also as good.
I promise you won’t be able to eat just one.
This is a super simple recipe that doesn’t take very long to prepare. Only the baking time is a little longer. But that’s OK — it means that you can set it in the oven, set the timer, and in the time it takes you to watch two PVR’d episodes of The Big Bang Theory, your matcha brownie mochi will be done.
Note: It’s important to use mochiko (sweet glutinous rice flour) and a high quality matcha powder. (I love using Matchaeologist’s “Midori” Culinary grade for this). If you use a different brand or grade of matcha, the bitterness will differ, meaning that you may or may not have to increase the amount of matcha or sugar you use. I haven’t tried using the Thai brand of glutinous rice flour, so I can’t comment on how that would turn out. But one day I will try it and report back!
Not too sweet, these matcha brownie mochi would be great for a dessert potluck, or for an afternoon snack through the week.
Let’s get to it.
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Matcha Brownie Mochi (Brochi)
Yield: 16 small or 9 large pieces
1 C mochiko (rice flour)
1/2 C sugar
1 tsp baking powder
4 T oil
1 large egg
1 C milk (or coconut milk)
1 T high-quality matcha (I use Matchaeologist’s Midori Culinary grade 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 soda, 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.
Place in the centre of the oven and bake for 40-50 minutes, 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. Matcha brownie mochi can be kept for up to 2 days, if it even lasts that long!
If you enjoyed this recipe, try some of my other matcha recipes: Matcha Milk Jam Spread, or Matcha Pineapple Bun. And let me know if you’ve tried this recipe below in the comments, or tag me @siftandsimmer on Instagram! I’d love to see your creations!