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!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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)
- 1 teaspoon baking powder
- pinch of sea salt
- 1 tablespoon matcha
- 1 large egg
- ½ C granulated sugar decrease to ⅓ C if you prefer it less sweet
- 2 tablespoon vegetable oil omit the oil if using full-fat coconut milk
- 1 C full-fat coconut milk or whole milk
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 (glutinous rice flour), baking powder and salt. Sift in matcha powder. Whisk all the dry ingredients to combine.
- In medium glass bowl, whisk together egg, sugar, oil, and coconut 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.
Victoria P
This recipe is amazing. I’ve tried other recipes using muffin pans and they don’t compare to brownies. They came out soooo good the texture was perfection. I hope the reheat well, that was an issue I had with the other recipes. I thought the batter was too liquid but i guess it was supposed to be that way.
Michelle
Thank you Victoria. Regarding reheating, you can warm it up in the microwave for a few seconds but honestly, I've never had leftovers with these.
Rachael
Thanks for sharing the recipe. The top of the mochi will not be crispy the next day even when stored at room temp in airtight container. Is that right? Anyway to maintain the crispyness?
Michelle
This is correct. It's best enjoyed freshly made.
You could try to "reheat" the mochi in a toaster oven for a few minutes to crisp the exterior. Let me know if you try this.
Nyssa
I made mine vegan using flax seed egg and coconut milk and it turned out great! I used Matcha Love brand matcha I got from whole food and the color is green but with slightly brown tinge and not as bright green as yours but the flavor is good 🙂 Would love to try it with Aiya matcha to see the difference. I made it in a 9x13 pan so it came out flatter 🙁 which is a bit of a bummer because it's not as satisfying as biting into a chunky chewy piece. Maybe if I stack 3 pieces together would be better? lol
Also, mine deflated a little bit as it cool down. Is that normal?
Michelle
Glad to hear a vegan option worked out for you! Yes, deflating is absolutely normal. Thanks for trying the recipe 🙂
Cindy
Such a simple recipe, yet so delicious! Thanks Michelle! Looking forward to more of your creations!
Michelle
Glad that you enjoyed it, Cindy!
Steph
I just made these and the flavour is great. I used nut milk with oil but I found the batter is very wet and I triple checked the measurements of the ingredients. Is it supposed to be like that? My brochi were maybe 0.5 cm thick and not that dense. Not sure if the milk substitute affected it?
Michelle
The batter is suppose to be wet. The nut milk substitute may have affected the overall thickness since canned coconut is quite thick and creamy.
Elaine
Hi Michelle, thanks for the super easy and delicious recipe! I cut the sugar slightly to 80g and it was perfect! Just a question - any tips on the best way to cut up squishy and squidgy mochi?
Michelle
Hi Elaine -- a sharp, serrated, lightly oiled knife will do the trick! Hope that helps 🙂
Jenny
Love this recipe! The matcha brochi were delicious!
Michelle
Amazing, thanks so much! 🙂
Amy
Super simple recipe to follow and delicious!
I would recommend watching it closely while it cooks - my matcha powder was probably a low grade which is why the cooked side (the top) was actually a little too browned).
Sarah
First time I made mochi brownies and they were a hit at work. A few employees didn’t get any but heard about how yummy they were so I will need to make them again!
Grace
I bake almost everyday, and this was hands down the best thing I've made in a long time. Thanks for the marvelous recipe! I am slowly working through many of yours... the blueberry matcha cheesecake was also amazing, as was the matcha pound cake!!! Three for three! <3
Michelle
Thank you Grace! Glad to hear it! 🙂
Jilliane Geroche
Hi!! I followed this recipe to a T but for some reason it always comes out flat !! any tips?
Michelle
If you're looking for a thicker brownie, try baking it in a smaller sized pan. You can increase the amount of baking powder by a 1/4 tsp to see if that helps.
Jenny
I was quite worried when the batter was runnier than usual, but it turned out fine! Crispy brownie exterior and chewy mochi interior!
Julie
Could I use another milk alternative in place of coconut milk? Like Oat milk?
Michelle
Yes you can. Be sure to add a little oil to the milk that you use.
Tiffany
Thank you so much for the recipe of my dreams!! Growing up in Hawaii I've loved eating butter mochi and have been trying to find a matcha version of it. So glad I came across your blog!
I doubled the recipe to use the full can of coconut milk and it came out perfectly! These will be gone asap yum!
Michelle
Thank you! Glad to hear you enjoyed it, Tiffany! 🙂
Airi
This matcha mochi brownie had the perfect amount of sweetness and an amazing texture. It was so popular in my family that it was gone within a few hours!
Michelle
Awesome, thanks Airi! 🙂
Hannah
Love the idea of brochi! So simple, unique, and delicious... the perfect amount of chewiness and the matcha flavor! Definitely will be making more of these!
Michelle
Awesome, thanks so much Hannah! 🙂
CC
Do you know what's one cup of mochiko in grams?
Michelle
130g = 1 C of mochiko.
Kate
Thank you for sharing this recipe! I've made a few different mochi related desserts because my partner will only eat mochi desserts. (lol), and this one is our new favorite!
1. I appreciate that this recipe includes a substitute for coconut milk. I have boxes of mochiko in my pantry but always seem to forget to buy coconut milk so this alternative listed is nice!
2. The texture was ON POINT! It was perfectly chewy and mochi-like. I think it might be the lack of leavener in this recipe that helped to preserve the mochi texture.
Other notes: I added an extra tablespoon of matcha because the matcha I was using wasn't good quality -- still turned out delicious!
Michelle
So glad to hear it, Kate 🙂
Nora
It's amazing. Loved it! Definetely worth a try and it will become your favourite.
Michelle
Thank you Nora! 🙂
rebecca
mine was weirdly dry, do you think i overcooked it maybe?
Michelle
That's odd. Did you make any substitutions?
Kathryn
I love matcha and these brownies with matcha looks great! Thanks for sharing this recipe, I will be making this over the weekend!