Matcha Brownie Mochi (Brochi®)

An easy recipe for baked matcha green tea mochi brownie (brochi). Slightly chewy and full of flavour.

Course Dessert, Snack

Cuisine Asian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 93kcal

Author Michelle

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

US Customary - Metric

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

Brochi® is a registered trademark.

Note 1: Matcha brownie mochi can be kept for up to 2 days at room temperature, if it even lasts that long!

Note 2: Baking time may vary depending on your oven.

Note 3: If you like the crunchy exterior crust on the brochi, leave the sugar at ½ C. Decreasing the amount of sugar will affect the formation of the crust.

Note 4: For thicker brochi, use a smaller pan, or double the recipe.

Nutrition