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!
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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/177°C.
- 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/177°C 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.
Milena | Craft Beering
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!
siftandsimmer@gmail.com
Thanks so much for stopping by, Milena! Yes, definitely not too sweet. Let me know if you do try it out! 🙂
Nadine
Can i use Shiratamako instead of Mochiko?
Michelle
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
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
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
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
Awesome, glad you enjoyed it!
Cyrielle
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
Great recipe! I’ve made these a number of times and they’re amazing! No adjustments needed.
Carmen
Awesome easy recipe. Thanks Michelle
Michelle
Thanks for making it, Carmen! 🙂
Roberta
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
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
Thanks for trying out the recipe, Kate! And for sharing your creation with me on Instagram 🙂
ayse
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
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. 🙂
Xiao Wen
I made these for my mom for Mother’s Day! They were not too sweet and a big hit with my family. The final result looked just like the photos.
Ramona
The best matcha recipe!😍Love it!
We have already cooked it 3 times and we still want it!💚
Ramona
The best matcha recipe!😍 Love it!
We have already cooked it 3 times and we still want it💚
siftandsimmer@gmail.com
I am so glad to hear it Ramona! Thank you very much!
Joey
Super delicious, simple to make, and overall an amazing recipe!
Michelle
Thanks for trying the recipe and sharing your creation with me on Instagram, Joey! Glad you liked it! 🙂
Olivia
Hi! Can I add in chocolate chips? And use a more rectangle sheet pan?
siftandsimmer@gmail.com
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
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
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
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
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
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
With pleasure! 🙂
Sarah
Hello,
Would I be able to use 2% milk instead of whole milk?
Thank you!
siftandsimmer@gmail.com
Hi there, yes you can use 2% milk; the texture may not be as rich but it should be OK.
Yumi
I made this, it was soooooo good. Thank you for sharing :).
siftandsimmer@gmail.com
So glad to hear it!!
Tanya
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
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.
Lise
The easiest and most delicious Matcha Brownie Mochi recipe! In fact, this is my new favourite treat! Thanks for sharing your amazing creations.
siftandsimmer@gmail.com
Super glad to hear it; thank you for rating my recipe! 🙂
Camille
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
Michelle
Thank you for making the recipe, Camille! 🙂
Elisha
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
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 🙂
Rachel
Amazing recipe!
Michelle
Thank you Rachel!!
Krysse
BOMB BOMB BOMB AND SUPER EASY TO FOLLOW !!!
Michelle
Thanks for making the recipe, Krysse!! 🙂 Glad you loved it!
Gina
It taste great~ not too sweet!
Will try making it again, maybe with a diff matcha powder.
Michelle
Thanks for making the brochi, Gina! Yes, you can definitely try with a different matcha and see how you like it.
Alana
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
Yay, thanks for making the recipe, Alana!! 🙂 Glad you enjoyed it!
jade
amazing recipe. very easy to make!
Michelle
Thank you for making them, Jade! 🙂
CJ
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.
Michelle
Thank you for making the recipe! And for the helpful tip 🙂
Yuka
Very satisfying recipe. I could not stop eating. I also used matcha powders from Aiya. Will make this again.
Michelle
Thank you for making them, Yuka! Aiya's matcha powder is amazing! 🙂
tastycorn
These were so delicious, I've already made them twice this month! The mochi/brownie consistency really is what makes this dessert fantastic!
Michelle
That is fantastic! Super glad to hear it! 🙂
@spence.spends
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
Michelle
Thanks for your feedback 🙂
Cari
Hi! could I use almond milk instead of whole milk?
Michelle
Yes, you can definitely use almond milk 🙂
Kathleen Zabala
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!
Michelle
You'll need to adjust the ingredients, depending what you're using: cocoa powder or dark chocolate chunks/chips.
Christie
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.
Michelle
Yes, thanks Christie! This is definitely one of my ultimate favourite recipes 🙂 Let me know if you try it out!
chris
i just put it in the oven and used 1/4 cup sugar. will report back. thanks for sharing!