Matcha Butter Mochi Cake Recipe

It's been a long time since I made any kind of butter mochi cake, so it was only natural I'd eventually make a matcha butter mochi cake.

This matcha butter mochi cake has a texture dead in between a tender mochi (sticky rice cake) and a fluffy sponge. Butter mochi is a cake originally from Hawaii, and it's a deliciously rich, buttery dessert made with glutinous rice flour, eggs and coconut milk. And, of course, butter.

Butter mochi is a super easy one-bowl cake. It does take a little while to bake, but other than that it's super easy to make.

You can also watch my video on how to make matcha butter mochi on YouTube:

Ready? Let's go.


450g glutinous rice flour
450g caster sugar
2 tbsp matcha, sifted
3 heaped tsp baking powder
6 eggs
1 can full fat coconut milk
125g melted unsalted butter
2 tsp vanilla extract
Pinch of salt
Extra softened unsalted butter, for greasing the dish


1. Grease a 23 x 28cm baking dish with a generous coating of butter, and preheat the oven to 190°C.

2. Put the dry ingredients into a large bowl, make a well in the centre with the back of a spoon and crack the eggs into it,

3. Mix from the centre outwards with a balloon whisk, gradually also adding the coconut milk bit by bit to avoid lumps.

4. Stir in the melted butter and vanilla, pour into your prepared baking dish, and bake for about an hour, until puffy and golden on top.

5. Leave to cool completely before slicing up and serving.

Enjoy, and have fun.


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