This recipe for Matcha Mochi Croissant takes double-baked croissants to a new level. Matcha coconut frangipane, chewy mochi are a delicious pairing in this flaky pastry treat.
There's no denying that matcha and coconut are an unbeatable pair.
I've paired them in loaves, cake, snowballs, and a matcha coconut latte is one of my favourite ways to start the day.
What is matcha?
Matcha is a fine powdered green tea.
Read more about this green tea in my Beginner's Guide to Matcha.
Why you'll love this recipe
This recipe for Matcha Mochi Croissants makes a small-batch, which can be easily doubled.
It's based on my recipes for Double-Baked Almond Croissants and Taro & Pitaya Mochi Croissants.
Similar to Matcha Cruffins, the croissants are deliciously crispy, with a sweet, chewy surprise in the middle.
Take regular croissants and turn them into unique and delicious mochi croissants that are not too sweet.
The light and flaky croissants pair well with the nuttiness of the matcha frangipane and the chewy mochi.
It's simple and easy to make, especially if you're using day-old store-bought croissants.
You can make your own mochi, or use a store-bought kirimochi.
Ingredients you'll need
- croissants: preferably day-old; you can use store-bought or homemade; sliced in half
Simple syrup:
- granulated sugar
- water
If you want to add flavour to the simple syrup, try: lychee, rose, pandan, or lavender.
Matcha coconut frangipane:
- unsalted butter: you can also use coconut oil/coconut manna or coconut butter in place of the butter
- granulated sugar
- matcha: use a high-quality matcha for the best flavour and taste
- large egg: binds the frangipane together
- vanilla extract: use a pure vanilla extract for the best flavour
- coconut extract: optional, but locks in that coconut flavour
- unsweetened shredded coconut: also known as desiccated coconut; if the coconut you have is too coarse, you can give it a blitz in a coffee grinder or food processor; if using sweetened shredded coconut, decrease the amount of granulated sugar
- almond flour: is whole almonds ground into a fine powder
Mochi:
- kirimochi: is a shelf-stable mochi; you can find it in specialty Asian/Japanese grocery stores or online; if you can't find it, you can make your own mochi
How to make the matcha mochi croissants
Preheat oven to 350F.
Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
Bring to a simmer over low heat until the sugar is dissolved.
Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the matcha coconut frangipane:
In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.
Give everything a mix with a fork.
Assemble:
Divide the mixture onto the bottom half of each croissant.
Add a piece of kirimochi on top of the matcha coconut frangipane.
Replace the top half of the croissant and bake at 350F for 20-25 minutes, until the mochi is soft and the croissants are crisp.
Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
Remove from oven and let croissants cool completely.
Dust croissants with matcha and powdered sugar.
Make the whipped cream topping:
Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.
Pipe the cream on top of the cooled croissant and garnish with shredded coconut.
Serve immediately.
How to store
If assembled, store Matcha Mochi Croissants in an airtight container in the fridge for up to 1 day, however, it's best to enjoy immediately after baking.
You can omit adding the matcha whipped cream topping and store the baked croissants at room temperature in an airtight container for up to 2 days.
How to serve
It's best served freshly made, or the mochi will harden up when it is cooled.
Serve the Matcha Mochi Croissants with a matcha latte, perfect for a green tea lover!
FAQs & troubleshooting
Can I omit the coconut?
Yes, if you're not a fan of coconut, you can replace the amount of coconut with almond flour in the frangipane.
Check out my Double-Baked Almond Croissants for a classic frangipane.
The whipping cream melted and oozed over the croissants.
The croissants need to be cooled completely before the whipping cream is piped on.
The mochi hardened.
Yes, when mochi is cool or cold, it can stiffen.
The best way to counteract this is to heat the croissant up ever so slightly, just until the mochi softens and returns to its pliable texture. You can do this easily in the microwave.
Note: microwave in 15-20 second increments at 80% power, until soft.
If you have piped whipped cream on, you may want to remove it first.
More croissant recipes
Easy Double-Baked Almond Croissants
Raspberry Rose Lychee Ispahan Croissant
Taro & Pitaya Mochi Croissants
Breakfast Turkey & Egg Croissants
Other mochi recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Mochi Croissants
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2 croissants (day-old) sliced in half
Simple syrup:
- 60g g granulated sugar
- 60 ml water
Matcha coconut frangipane:
- 20 g unsalted butter
- 45 g granulated sugar
- 2 g matcha
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 20 g shredded coconut
- 36 g almond flour
Mochi:
- 2 pieces kirimochi or make it below
OR Homemade mochi:
- 70 g mochiko sweet glutinous rice flour
- 15 g granulated sugar
- 100 ml water
Whipped cream topping:
- 1 teaspoon matcha + extra for dusting
- 1-2 teaspoon powdered sugar + extra for dusting
- 40 ml heavy whipping cream, 36% milkfat cold
- shredded coconut
Instructions
- Preheat oven to 350F.
- Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
- In a small saucepan, combine ¼ C water with ¼ C granulated sugar.
- Bring to a simmer over low heat until the sugar is dissolved.
- Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the matcha coconut frangipane:
- In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.
- Give everything a mix with a fork.
Assemble:
- Divide the mixture onto the bottom half of each croissant.
- Add a piece of kirimochi on top of the matcha coconut frangipane. (You can heat the kirimochi in the microwave for 10-15 seconds to help it heat through and puff up).
- Replace the top half of the croissant and bake at 350°F/177°C for 20-25 minutes, until the mochi is soft and the croissants are crisp.
- Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
- Remove from oven and let croissants cool completely.
- Dust croissants with matcha and powdered sugar.
Make the whipped cream topping:
- Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.
- Pipe the cream on top of the cooled croissant and garnish with shredded coconut.
- Serve immediately.
Notes
Cover with a lid and microwave for about 1 minute, 30 seconds, until translucent. Stir the mixture.
Divide the mochi mixture in half.
Proceed with the recipe.
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.
David @ Spiced
I do love croissants - so buttery and flaky and delicious! The matcha coconut frangipane filling in this one sounds absolutely delightful. I need to make a batch of these!
Tasia
The coconut matcha frangipane filling sounds amazing!! What a wonderful filling for croissants. It sure looks beautiful with all those flaky layers too!
Ben | Havocinthekitchen
Croissants are already such a delicious treat, but you've elevated the entire idea yo a new, sophisticated level. Such an elegant and beautiful dessert (Yeah, I'd totally call this the dessert!)
Raymund | angsarap.net
Ohhh you made those croissant too! They looks flaky, love it
Michelle
You can use store-bought or homemade croissants 🙂 Thanks Raymund!