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)
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.
- 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.
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.
Kathryn
I love matcha and these brownies with matcha looks great! Thanks for sharing this recipe, I will be making this over the weekend!
Sonal
This is just brilliant. I had no idea that a dish like this ever exists. My kids love Mochi and the brownie. Genius!!
Biana
Yum! Brownie and mochi sounds like the best combination yet.
Beth
These are so delicious and so yummy! My daughter and I love these brownies!
Jeff Albom
I love mochi but never knew how to make them. Forming them into brownie shape is a great idea.
Meghan
I made these with the 1/3C sugar suggestion and they turned out perfectly. Not too sweet but full of matcha flavour. I love the bright green colour. I made them in a 9X9 because that's all I had, so they were a little flatter but still delicious!
Michelle
Thanks for your feedback, Meghan! And for sharing your creation with me on Instagram! 🙂
Sarah
I love your brochi recipe! It’s my go-to when I want something quick and easy to satisfy my cravings!
Michelle
So happy to hear it, Sarah! Thanks for letting me know on IG as well! 🙂
Angela
What a unique treat! Love the color of these. Can't wait to try them!
Irina
We have recently started experimenting with matcha, and your brownies came in time. 🙂 I made them today, and they turned out perfect!!!
Tara
These bars look absolutely gorgeous! I love that color and the texture from the mochiko. Such minimal prep too!
Denay DeGuzman
My daughter found this recipe on Pinterest and made a batch. Such great taste and texture. This recipe's a keeper.
Julie
Such an easy recipe to make and always a big hit with family and friends.
Jacqueline
Super easy to make! Took less than 15 minutes to whip together, and just 20-25 minutes to bake. Reduced the baking time, but that's because my oven runs hot. Super yummy and husband approved.
Michelle
Thanks for sharing your experience, and your creation with me on Instagram, Jacqueline! Glad you enjoyed it 🙂
Ivy Tse
Loved the chewy texture and matcha flavour! Definitely making this again! I lowered the sugar to 1/3 cup and that was quite good.
Michelle
Glad you enjoyed the recipe, Ivy! Thanks for sharing your matcha brochi creation with me on Instagram 🙂
Christina Tang
I just made these and they were sooo delicious!! I cant wait to make the black sesame brochi next!
Michelle
Thanks so much for sharing your feedback and creation with me on Instagram, Christina! 🙂
Tien
The recipe came out great! I love the chewy texture and the fact that it wasn't too sweet. Also love anything matcha! <3
Michelle
Happy to hear you enjoyed the recipe, Tien! Thanks for sharing your creation with me on Instagram 🙂
Brenda
This recipe came out perfectly! The brownies were chewy, springy, and moist on the inside. I’m glad I used the canned coconut milk because it gave them a lovely coconut aroma and flavor. I also really appreciate the option to automatically convert recipes to metric. I prefer metric measurements because they are based on weight rather than volume, so the end result is much more precise. I would happily make these again. It was honestly very quick and easy!
Michelle
Hi Brenda, thank you so much for your feedback! And thanks for sharing your Matcha Brochi with me on Instagram, they looked amazing 🙂
Michelle
I thought I saw it here that I could substitute ube extract for the matcha powder which I did! My brochi was too dark, like brownish purple, with just 1 tablespoon and a teaspoon of ube extract. I also wanted to cut granulated sugar so I used 3 Tbsps of white sugar and the rest date paste. I had to add about 1/4 cup of Mochiko. I used canned coconut milk so no oil. I love the ube smell! Me and daughter were a big fan! I might make the matcha version tomorrow! Thanks for such a great recipe! 👍
Derick N
I love this brilliant recipe. I love that it isn’t too sweet and it can show off the earthiness of matcha ✅✅ texture is simply perfect!
Michelle
Thanks for your kind words, Derick! Glad you enjoyed the recipe -- and thanks for sharing it on IG too! 🙂
Michelle
Made it vegan with a flaxseed egg! It worked in my strawberry extract mochi! Next, I did a pumpkin mochi which didn't have even a flaxseed egg because I forgot! I found the bowl later at the back of my toaster oven. Still so good! Thanks again for the recipe I keep coming back to! I may have to repeat the ube mochi soon!
Michelle
Hi Michelle, thank you so much for your comment! Happy to hear that the flaxseed egg worked wonderfully 🙂