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. However, when it comes to mashups, I love exploring different ideas and flavours (if you haven’t already noticed).
WHAT IS MATCHA 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 IN MY MATCHA BROWNIE MOCHI
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 MATCHA BROCHI
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
How easy is that?!
I’ve made these in chocolate form (with cocoa), as well as matcha’s smoky roasted cousin, hojicha and they are also as good.
I promise you won’t be able to eat just one.
PERFECT FOR SNACKS OR POTLUCKS
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 BROCHI
If you’re unable to finish the matcha brochi in one day, place the cut pieces into an airtight container. If you’ve dusted the tops with matcha, they may form a slightly sticky coating on top.
Store at room temperature.
Do not put the matcha brownie mochi into the fridge or freezer as it will harden.
COMMONLY ASKED QUESTIONS
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)
Ingredients
- 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
Instructions
- Preheat oven to 350Β°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 timesΒ gently to release any bubbles.
- Place in the centre of the oven and bake at 350Β°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.
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!
Thanks so much for stopping by, Milena! Yes, definitely not too sweet. Let me know if you do try it out! π
Can i use Shiratamako instead of Mochiko?
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.
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 cakeπβ€
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 π
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!
Awesome, glad you enjoyed it!
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 π It is like eating the outside of a matcha mochi (probably my favorite part).
Great recipe! Iβve made these a number of times and theyβre amazing! No adjustments needed.
Awesome easy recipe. Thanks Michelle
Thanks for making it, Carmen! π
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 π
The best matcha recipe!πLove it!
We have already cooked it 3 times and we still want it!π
The best matcha recipe!π Love it!
We have already cooked it 3 times and we still want itπ
I am so glad to hear it Ramona! Thank you very much!
Hi! Can I add in chocolate chips? And use a more rectangle sheet pan?
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.
Hello! As youβre a baking expertise, how much less sugar would you call for if I were to include dark chocolate chips to this recipe. Thanks and canβt wait to make this!
Hello! As a baking expertise, how much sugar would you put in versus dark
Chocolate chips? Thanks and canβt wait to make this today!
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!
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. π
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!
With pleasure! π
Hello,
Would I be able to use 2% milk instead of whole milk?
Thank you!
Hi there, yes you can use 2% milk; the texture may not be as rich but it should be OK.
I made this, it was soooooo good. Thank you for sharing :).
So glad to hear it!!
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?
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.
The easiest and most delicious Matcha Brownie Mochi recipe! In fact, this is my new favourite treat! Thanks for sharing your amazing creations.
Super glad to hear it; thank you for rating my recipe! π
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
Thank you for making the recipe, Camille! π
Amazing recipe!
Thank you Rachel!!
BOMB BOMB BOMB AND SUPER EASY TO FOLLOW !!!
Thanks for making the recipe, Krysse!! π Glad you loved it!
It taste great~ not too sweet!
Will try making it again, maybe with a diff matcha powder.
Thanks for making the brochi, Gina! Yes, you can definitely try with a different matcha and see how you like it.
Iβve 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!!
Yay, thanks for making the recipe, Alana!! π Glad you enjoyed it!
amazing recipe. very easy to make!
Thank you for making them, Jade! π
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.
Thank you for making the recipe! And for the helpful tip π
Very satisfying recipe. I could not stop eating. I also used matcha powders from Aiya. Will make this again.
Thank you for making them, Yuka! Aiya’s matcha powder is amazing! π
These were so delicious, I’ve already made them twice this month! The mochi/brownie consistency really is what makes this dessert fantastic!
That is fantastic! Super glad to hear it! π
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
Thanks for your feedback π
Hi! could I use almond milk instead of whole milk?
Yes, you can definitely use almond milk π
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!
You’ll need to adjust the ingredients, depending what you’re using: cocoa powder or dark chocolate chunks/chips.
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.
Yes, thanks Christie! This is definitely one of my ultimate favourite recipes π Let me know if you try it out!