Matcha Butter Mochi by @healthyalie

45 min

9 servings

🍚

220 g

Glutinous rice flour

🍬

80 g

Sugar

🫙

5 ml

Baking powder

🫖

10 ml

Matcha powder

🥥

280 ml

Coconut milk

🧈

100 g

Vegan butter

🥛

50 g

Vegan white chocolate

  1. Preheat

    Preheat the oven to 175°C / 350°F.

  2. Melt
    • vegan butter or margarine

    Melt 100 g of vegan butter or margarine and let it cool slightly.

  3. Combine
    • glutinous rice flour
    • sugar
    • Matcha powder

    Combine 220 g of glutinous rice flour, 80 g of sugar, 1 tsp of baking powder, and 2 tsp of culinary matcha powder in a mixing bowl.

  4. Whisk
    • canned coconut milk
    • vegan butter or margarine

    Whisk 280 ml of canned coconut milk with the melted vegan butter or margarine in a second mixing bowl.

  5. Pour
    • glutinous rice flour
    • sugar

    Pour the coconut mixture into the dry ingredients and whisk until the batter is smooth.

  6. Chop
    • vegan white chocolate

    Chop 50 g of vegan white chocolate, if using.

  7. Fold
    • vegan white chocolate
    • Matcha powder

    Fold the chopped vegan white chocolate into the matcha batter.

  8. Pour

    Pour the batter into the baking pan and smooth the surface with a silicone spatula.

  9. Bake

    Bake the mochi for about 30 minutes, until set and lightly golden around the edges.

  10. Cool

    Cool the baked mochi completely in the pan before cutting it into 8 portions.

  11. Refrigerate

    Refrigerate the mochi for 60 minutes before serving for the best chewy texture.

Matcha Butter Mochi by @healthyalie

45 min

9 servings

🍚

220 g

Glutinous rice flour

🍬

80 g

Sugar

🫙

5 ml

Baking powder

🫖

10 ml

Matcha powder

🥥

280 ml

Coconut milk

🧈

100 g

Vegan butter

🥛

50 g

Vegan white chocolate

Preparation Steps

  1. Step 1/11

    Preheat the oven to 175°C / 350°F.

  2. Step 2/11

    Melt 100 g of vegan butter or margarine and let it cool slightly.

    🧈vegan butter or margarine
    🥣mixing bowl

  3. Step 3/11

    Combine 220 g of glutinous rice flour, 80 g of sugar, 1 tsp of baking powder, and 2 tsp of culinary matcha powder in a mixing bowl.

    🍚glutinous rice flour
    🍬sugar
    🫙baking powder
    🫖culinary matcha powder
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons
    ⚖️kitchen scale

  4. Step 4/11

    Whisk 280 ml of canned coconut milk with the melted vegan butter or margarine in a second mixing bowl.

    🥥canned coconut milk
    🧈vegan butter or margarine
    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Pour the coconut mixture into the dry ingredients and whisk until the batter is smooth.

    🍚glutinous rice flour
    🍬sugar
    🫙baking powder
    🫖culinary matcha powder
    🥥canned coconut milk
    🧈vegan butter or margarine
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Chop 50 g of vegan white chocolate, if using.

    🥛vegan white chocolate
    🔪knife
    🪵cutting board

  7. Step 7/11

    Fold the chopped vegan white chocolate into the matcha batter.

    🥛vegan white chocolate
    🥣mixing bowl
    🥄silicone spatula

  8. Step 8/11

    Pour the batter into the baking pan and smooth the surface with a silicone spatula.

    🍳baking pan
    🥄silicone spatula

  9. Step 9/11

    Bake the mochi for about 30 minutes, until set and lightly golden around the edges.

    🍳baking pan

  10. Step 10/11

    Cool the baked mochi completely in the pan before cutting it into 8 portions.

    🍳baking pan
    🔪knife

  11. Step 11/11

    Refrigerate the mochi for 60 minutes before serving for the best chewy texture.

    🍳baking pan

Composition

Ingredients

Types

Grains, Flour, Sweetener, Leavening agent, Confectionery

Ingredients

Glutinous rice flour, Sugar, Baking powder, Matcha powder, Coconut milk, Vegan butter, Vegan white chocolate

Notes

Sugar (any sugar of choice), Matcha powder (culinary grade matcha), Coconut milk (canned), Vegan butter (or margarine, melted), Vegan white chocolate (chopped, optional)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

335 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 48g, Sugars: 20g, Fat: 14g, Saturated fat: 9g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 59mg, Iron: 1.4mg, Potassium: 180mg, Sodium: 105mg

Vitamins

Vitamin A: 50µg, Vitamin E: 0.8mg, Vitamin K: 6µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, measuring spoons, kitchen scale, baking pan, silicone spatula, knife, cutting board

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Snack, Dessert, Potluck, Celebration

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Hawaiian, Japanese

Geographic

United States, Hawaii

Various

Aspect

Texture

Chewy, Soft, Dense, Tender, Slightly sticky

Flavors

Earthy, Sweet, Creamy, Milky, Bitter, Vanilla-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 4 days (Store in an airtight container,Let sit at room temperature briefly before eating for a softer texture), freezer : 2 months (Wrap individual portions tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)