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)
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 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).
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 tea powder
- whole egg: adds structure to the mixture
- coconut milk / 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
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.
How to make them
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
Watch how to make them
I’ve made these in chocolate form (with cocoa) as well as:
Perfect as a snack
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 best thing about these matcha brownie mochi is that they’re also great at room temperature too.
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.
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 it 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.
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.
- 1 C mochiko glutinous rice flour
- ½ C granulated sugar decrease to ⅓ C if you prefer it less sweet
- 1 tsp baking powder
- 2 Tbsp vegetable oil omit the oil if using canned coconut milk
- 1 large egg
- 1 C canned coconut milk or whole milk
- 1 Tbsp high-quality matcha
- pinch of sea salt
- 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.
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.