Matcha Mochi Recipe

Matcha mochi are soft, chewy Japanese rice cakes with a clean green tea flavour. This quick recipe uses glutinous rice flour and a microwave, and takes about 30 minutes to make. Fill them with red bean paste or eat them plain.

Prep time	10 minutes
Cook time	5 minutes (microwave) or 15 minutes (stovetop)
Total time	30 minutes
Servings	About 12 mochi
Difficulty	Easy-Medium

What Are Matcha Mochi?

Matcha mochi are chewy Japanese rice cakes made with glutinous rice flour, sugar, and matcha. The texture is soft and stretchy, and the flavour is gently sweet with a clear green tea note.

Mochi can feel a bit mysterious if you have never made it, but the method is simple. You mix a batter, cook it until it turns glossy and translucent, then shape it while it is warm.

If you are new to the flavour, this helps: what matcha tastes like. For a quick primer on the ingredient itself, see what is matcha. You can also browse more ideas in the matcha recipes hub.

What Is Glutinous Rice Flour?

Glutinous rice flour is made from sticky rice. It is called “glutinous” because of the texture, not because it contains gluten. It is naturally gluten-free.

In the UK, you can often find it as mochiko or shiratamako in Asian supermarkets, online, or in the world foods aisle of larger shops. If you buy shiratamako (which can be slightly coarser), mix well and rest the batter for a few minutes so it hydrates evenly.

Ingredients

• 200g glutinous rice flour (mochiko or shiratamako)
• 60g caster sugar (or up to 80g for a sweeter, softer mochi)
• 8-10g matcha powder (sifted)
• 250ml water
• Cornflour or potato starch (for dusting)
• Optional filling: about 150g sweet red bean paste (anko)

How to Make Matcha Mochi

1. Mix the dry ingredients. Sift the matcha into the glutinous rice flour. Add the caster sugar and mix well.
2. Add water. Gradually add the water and stir until smooth with no lumps.
3. Cook the mochi dough. Choose one method:
   • Microwave: cover the bowl with a microwave-safe plate or vented microwave-safe wrap. Microwave for 2 minutes, stir, then microwave for another 1-2 minutes until the dough looks translucent and very sticky (timing varies by microwave power).
   • Stovetop: cook in a non-stick pan over medium-low heat, stirring constantly, until thick, glossy, and translucent (about 10-15 minutes).
   
4. Dust the surface. Dust a work surface generously with cornflour or potato starch. Turn the hot mochi dough out onto it and dust the top.
5. Divide. Dust your hands with cornflour, then divide the dough into 12 pieces. Work while it is warm, it is much easier to shape.
6. Fill (optional). Flatten each piece, add a teaspoon of red bean paste in the centre, then pinch the edges closed and roll smooth.
7. Finish. Place seam-side down and dust lightly to stop sticking. Eat fresh for the softest texture.

Tips for the Best Results

• Dust everything. Mochi dough is very sticky. Be generous with cornflour or potato starch on your surface and hands.
• Work quickly while warm. Mochi firms up as it cools, which makes shaping harder.
• Do not skip sifting matcha. Clumps can make bitter pockets and uneven colour.
• Keep the heat gentle on the hob. Too hot and it can catch. Medium-low with constant stirring is safer.
• Matcha choice. Mochi is a dessert, so a good quality matcha helps colour and flavour, but ceremonial grade is not necessary.

Storage Notes (Mochi Goes Stale Fast)

Mochi is best on the day you make it. It can still be nice the next day, but it will start to firm up.

• Room temperature: keep airtight and eat within 1-2 days.
• Fridge: not recommended. Cold makes mochi hard and chewy in an unpleasant way.
• If it hardens: let it come back to room temperature, or warm very briefly, but do not overheat or it turns tough.

Variations

• Mochi ice cream: wrap a small ball of ice cream in mochi and freeze. If you want a matcha flavour version, see matcha ice cream.
• Chocolate-filled mochi: add a small square of chocolate as the filling. For matcha and chocolate pairing ideas, see matcha chocolate.
• Plain matcha mochi: skip the filling and roll into simple bites. It is the easiest option and still tastes great.

Frequently Asked Questions

Where do I buy glutinous rice flour in the UK?

Try an Asian supermarket, online, or the world foods aisle in larger shops. Look for “glutinous rice flour”, “mochiko”, or “shiratamako”.

Can I make mochi without a microwave?

Yes. Use a non-stick pan on the hob over medium-low heat and stir constantly until the dough turns thick, glossy, and translucent.

How do I stop mochi from sticking to everything?

Use cornflour or potato starch very generously on your hands and work surface. Mochi is meant to be sticky, so dusting is essential.

Can I fill matcha mochi with ice cream?

Yes, but it becomes a freezer dessert (mochi ice cream). Work quickly, wrap tightly, and freeze straight away so the ice cream stays solid.

How long does matcha mochi last?

It is best on the day you make it. Keep it airtight at room temperature and eat within 1-2 days, because it firms up over time.

More Matcha Recipes

• Matcha Recipes: 12 Ways to Use Matcha
• Matcha Ice Cream Recipe
• Matcha Chocolate
• Matcha Cookies Recipe

Written by the Popcha team.