As someone who’s spent years perfecting Asian fusion desserts, I can confidently say that Matcha Butter Mochi Cake holds a special place in my heart. This incredible dessert combines the chewy texture of traditional Hawaiian butter mochi with the sophisticated, earthy notes of Japanese matcha green tea powder. Today, I’m excited to share my tried-and-true recipe that has delighted countless friends and family members at gatherings.
What Makes This Recipe Special
The magic of this Matcha Butter Mochi Cake lies in its unique texture – a perfectly balanced combination of chewy, bouncy mochi and the rich, buttery goodness of a traditional cake. The addition of premium matcha powder not only gives it a beautiful green hue but also imparts a complex flavor profile that elevates this fusion dessert to new heights.

Essential Ingredients
Ingredient | Amount | Notes |
---|---|---|
Mochiko (Sweet Rice Flour) | 1 pound (16 oz) | Do not substitute with regular rice flour |
Premium Grade Matcha Powder | 3 tablespoons | Use ceremonial or culinary grade |
Granulated Sugar | 2 cups | Can reduce to 1¾ cups for less sweetness |
Baking Powder | 1 tablespoon | Ensures proper rise |
Kosher Salt | ½ teaspoon | Enhances overall flavor |
Unsalted Butter | 1 cup (2 sticks) | Melted and cooled |
Whole Milk | 2 cups | Room temperature |
Coconut Milk | 1 can (13.5 oz) | Full-fat, well-stirred |
Large Eggs | 4 | Room temperature |
Pure Vanilla Extract | 2 teaspoons | Optional but recommended |
Kitchen Equipment Needed
Equipment | Purpose | Substitute Options |
---|---|---|
9×13 inch Baking Pan | Main baking vessel | Two 8×8 inch pans (adjust baking time) |
Stand Mixer or Hand Mixer | Combining ingredients | Whisk (requires more effort) |
Fine-Mesh Sieve | Sifting dry ingredients | Wire strainer |
Rubber Spatula | Scraping bowl | Wooden spoon |
Parchment Paper | Lining pan | Greased foil |
Digital Kitchen Scale | Measuring ingredients | Standard measuring cups |
Step-by-Step Instructions
Preparation Phase
- Preheat your oven to 350°F (175°C) with the rack positioned in the middle.
- Line your 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Bring all refrigerated ingredients to room temperature (approximately 30 minutes).
Mixing the Batter

- In a large bowl, sift together:
- Mochiko flour
- Matcha powder
- Baking powder
- Salt
- In your stand mixer bowl, combine:
- Melted butter
- Sugar
- Beat until well combined (about 2 minutes)
- Add eggs one at a time, beating well after each addition.
- Gradually mix in:
- Whole milk
- Coconut milk
- Vanilla extract
- Slowly incorporate the dry ingredients into the wet mixture:
- Add in three batches
- Mix until just combined
- Avoid overmixing
Baking Process
- Pour the batter into your prepared pan
- Tap the pan gently on the counter to release air bubbles
- Bake for 60-70 minutes, or until:
- The top is set and lightly golden
- A toothpick inserted comes out clean
- The center should still have a slight jiggle
Cooling and Serving

- Cool in the pan for 30 minutes
- Use parchment paper to lift cake out
- Cool completely on a wire rack (about 2 hours)
- Cut into 24 squares using a sharp knife
Pro Tips for Perfect Results
- Temperature Matters: Room temperature ingredients ensure a smooth, well-combined batter
- Quality Control: Use premium matcha powder for the best color and flavor
- Texture Test: The cake should be slightly jiggly when done – don’t overbake
- Storage Solution: Keep in an airtight container at room temperature for up to 3 days
- Cutting Technique: Clean your knife between cuts for the sharpest edges
Troubleshooting Common Issues
Problem | Cause | Solution |
---|---|---|
Grainy Texture | Undissolved matcha | Sift matcha powder thoroughly |
Dense Center | Undercooked | Extend baking time by 5-10 minutes |
Tough Edges | Overbaking | Check doneness 5 minutes earlier |
Uneven Color | Poor matcha distribution | Sift and mix more thoroughly |
Cracks on Top | Oven too hot | Reduce temperature by 25°F |
Serving Suggestions
- Dust with additional matcha powder
- Top with fresh seasonal fruits
- Serve with green tea ice cream
- Pair with traditional Japanese tea
- Garnish with whipped coconut cream
- Add a sprinkle of toasted sesame seeds
Nutritional Information
(Per serving, based on 24 pieces)
Nutrient | Amount |
---|---|
Calories | 245 |
Total Fat | 12g |
Saturated Fat | 8g |
Cholesterol | 45mg |
Sodium | 85mg |
Total Carbohydrates | 32g |
Dietary Fiber | 0.5g |
Sugar | 15g |
Protein | 3g |
Storage and Make-Ahead Tips
Storage Method | Duration | Notes |
---|---|---|
Room Temperature | 3 days | In airtight container |
Refrigerator | 5 days | Wrap individually |
Freezer | 2 months | Double wrap in plastic |
Frequently Asked Questions
Q: Can I use regular rice flour instead of mochiko?
No, regular rice flour won’t produce the same chewy texture. Mochiko (sweet rice flour) is essential for authentic mochi texture.
Q: Why did my cake turn brown instead of green?
This usually happens when using low-quality matcha powder or baking at too high a temperature. Invest in good quality matcha and ensure your oven temperature is accurate.
Q: Can I make this recipe dairy-free?
Yes! Replace butter with coconut oil and whole milk with additional coconut milk. The texture will be slightly different but still delicious.
Q: How do I prevent my cake from being too dense?
Make sure all ingredients are at room temperature and don’t overmix the batter. Also, check that your baking powder is fresh.
Q: Can I halve the recipe?
Yes, use an 8×8 inch pan and reduce baking time to 45-50 minutes.
Recipe Variations
- Black Sesame Swirl: Add a black sesame paste swirl before baking
- Coconut Topped: Sprinkle shredded coconut on top before baking
- Chocolate Chip: Add matcha-white chocolate chips to the batter
- Red Bean: Layer sweet red bean paste in the middle
- Yuzu: Add yuzu zest to the batter for citrus notes
Cultural Notes
Mochi cake represents a beautiful fusion of Hawaiian butter mochi and Japanese matcha culture. This dessert pays homage to Hawaii’s Japanese influences while creating something uniquely modern. The chewy texture of mochi has been celebrated in Japanese cuisine for centuries, while butter mochi is a Hawaiian adaptation that emerged from the islands’ diverse cultural landscape.
Final Tips for Success
- Always measure ingredients precisely
- Don’t rush the cooling process
- Use room temperature ingredients
- Invest in quality matcha powder
- Clean your knife between cuts
- Store properly for best texture
The joy of making Matcha Butter Mochi Cake lies not just in its delicious results, but in the process itself. As you master this recipe, you’ll develop an appreciation for the subtle balance of flavors and textures that make it so special. Happy baking!