Matcha butter mochi cake
A Hawaiian style bake with crisp edges and a springy, chewy centre, scented with green tea and coconut.
- Time1 hr 10
- LevelEasy
- Costabout £0.28 a head
- Oven175°C (155°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 175°C (155°C fan). Grease a 20 cm square tin and line it with baking paper.
- 2
Whisk the rice flour, sugar, baking powder, matcha and salt together in a large bowl.
- 3
In a jug, whisk the coconut milk, milk, eggs, melted butter and vanilla until smooth.
- 4
Pour the wet mix into the dry and whisk until it is a smooth, runny batter. Leave to rest for 5 minutes.
5 min - 5
Pour into the tin and bake for 50 to 55 minutes, until the top is deeply golden and a skewer comes out clean. It should be set, with crisp edges.
52 min 30 s - 6
Cool completely in the tin, at least 1 hour, as it firms up and gets chewier as it cools.
60 min - 7
Lift out, cut into 12 squares with a sharp, oiled knife. Eat at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
