Make your own Matcha butter Mochi: Hawaiian Mochi cake with green tea

If you drink Matcha regularly, you might be familiar with this: at some point, you end up with more Matcha in your cupboard than you actually use for tea or lattes. That’s exactly why I’m always on the lookout for recipes where Matcha takes centre stage. After matcha lattes, matcha ice cream and various cake recipes, it was eventually time for matcha butter Mochi, and after just the first attempt, I knew this recipe would have a permanent place on 1mal1japan.

Matcha Butter Mochi combines the distinctive texture of Hawaiian butter Mochi with the delicate aroma of Japanese Matcha. The outside develops a slightly crispy crust, whilst the inside remains soft, moist and pleasantly chewy. The slight bitterness of the Matcha harmonises wonderfully with the sweetness of the batter and the mild hint of coconut. As a result, despite its comparatively high sugar content, the cake tastes surprisingly balanced and not too heavy.

What I find particularly exciting is that Matcha Butter Mochi actually brings together two culinary traditions. The base originates from Hawaii, where butter Mochi has been one of the most popular homemade desserts for decades. The Matcha, in turn, brings a typically Japanese touch to the mix and complements the flavour so well that it feels as though this combination was always meant to be. If you like Matcha and also love the distinctive texture of Mochi, you really must give this recipe a go.What is Matcha butter Mochi?Matcha Butter Mochi is a variation on the popular Hawaiian Butter Mochi. It’s made with glutinous rice flour, coconut milk, butter, eggs and sugar. The addition of Matcha gives the cake its characteristic green colour, as well as the slightly bitter, pleasantly earthy flavour that many will already be familiar with from matcha tea or matcha lattes.Unlike traditional sponge cakes, this does not result in a light, airy crumb. Instead, the glutinous rice flour gives it the typical elastic and slightly chewy consistency reminiscent of Japanese Mochi. It is precisely this special texture that makes butter Mochi so popular. Many describe it as a cross between a cake, custard and Mochi, and indeed this description captures the consistency remarkably well.https://1mal1japan.de/wp-content/uploads/2026/06/Matcha-Butter-Mochi-in-Nahaufnahme.jpgClose-up of Matcha Butter MochiWhilst classic butter Mochi is characterised primarily by butter and coconut milk, Matcha adds an extra dimension of flavour to the recipe. The subtle bitter notes balance out the sweetness and give the cake more depth. This makes Matcha butter Mochi particularly well-suited for anyone who not only drinks Matcha but also wants to use it in baking.Good to know: Japan & Hawaii Butter Mochi is now one of Hawaii’s best-known desserts. The recipe originated as a result of the large-scale Japanese immigration that began in the late 19th century. Many families brought their cooking and baking traditions with them to the islands and combined them with local ingredients. Butter Mochi eventually developed from Japanese Mochi, Western cake-making techniques and coconut milk. The Matcha version brings things full circle, so to speak, reintroducing a typically Japanese ingredient – green tea – into this Hawaiian pastry.

Was ist Matcha Butter Mochi?

Matcha Butter Mochi ist eine Variante des beliebten hawaiianischen Butter Mochi. Die Grundlage bilden Klebreismehl, Kokosmilch, Butter, Eier und Zucker. Durch die Zugabe von Matcha erhält der Kuchen seine charakteristische grüne Farbe sowie das leicht herbe, angenehm erdige Aroma, das viele bereits von Matcha Tee oder Matcha Latte kennen.

Anders als klassische Rührkuchen entsteht hier keine lockere Krume. Stattdessen sorgt das Klebreismehl für die typische elastische und leicht zähe Konsistenz, die an japanische Mochi erinnert. Genau diese besondere Textur macht Butter Mochi so beliebt. Viele beschreiben ihn als eine Mischung aus Kuchen, Pudding und Mochi und tatsächlich trifft diese Beschreibung die Konsistenz erstaunlich gut.

Während klassischer Butter Mochi vor allem durch Butter und Kokosmilch geprägt wird, bringt Matcha eine zusätzliche Geschmacksdimension ins Rezept. Die feinen Bitterstoffe gleichen die Süße aus und verleihen dem Kuchen mehr Tiefe. Dadurch eignet sich Matcha Butter Mochi besonders gut für alle, die Matcha nicht nur trinken, sondern auch beim Backen einsetzen möchten.

Gut zu wissen: Japan & Hawaii

Butter Mochi gehört heute zu den bekanntesten Süßspeisen Hawaiis. Entstanden ist das Rezept durch die starke japanische Einwanderung ab dem späten 19. Jahrhundert. Viele Familien brachten ihre Koch- und Backtraditionen mit auf die Inseln und kombinierten sie mit lokalen Zutaten. Aus japanischem Mochi, westlichen Kuchentechniken und Kokosmilch entwickelte sich schließlich Butter Mochi. Die Matcha Variante schließt gewissermaßen den Kreis und bringt mit grünem Tee wieder eine typisch japanische Zutat zurück in dieses hawaiianische Gebäck.

How to make your own Matcha butter Mochi: Here’s how

Matcha butter Mochi is one of the simplest ways to use Matcha in a pastry. The batter is mixed together in just a few minutes and then goes straight into the oven. Precisely because the recipe is so straightforward, a few small details play an important role. The key factors are, above all, preparing the matcha correctly, stirring the batter gently and allowing sufficient time for it to cool.

Two ingredients take centre stage: glutinous rice flour and Matcha. The glutinous rice flour gives the Mochi its characteristic texture, whilst Matcha lends the cake its intense green colour and slightly bitter flavour. Combined with coconut milk and butter, the result is a treat that becomes slightly crispy on the outside whilst remaining pleasantly soft and chewy on the inside. The subtle bitterness of the Matcha provides an intriguing contrast to the sweetness of the dough.

The key ingredients for Matcha butter Mochi:

• Glutinous rice flour: Glutinous rice flour (im Shop ansehen), often referred to as mochiko or sweet rice flour, provides the typical chewy texture. It clearly distinguishes butter Mochi from traditional cakes and gives it that characteristic ‘mochi bite’ . Ordinary rice flour or wheat flour cannot produce this texture.
• The matcha: Matcha (im Shop ansehen) not only gives the pastry its intense green colour, but also its unmistakable aroma. The slightly tart and herbal notes harmonise perfectly with the sweetness of the dough. To ensure the Matcha is evenly distributed, it is first stirred into the warm butter.
• The coconut milk: Coconut milk adds moisture and a subtle tropical note. At the same time, it tempers the slight bitterness of the matcha and ensures that the cake remains

Here’s how it works:

First, melt the butter and stir in the sifted Matcha. This breaks up any lumps and ensures the flavour is evenly distributed throughout the batter later on. Next, mix together the eggs, sugar, coconut milk, milk and the Matcha butter. It’s important to mix the ingredients gently and not to whisk them until frothy.

Next, glutinous rice flour, baking powder and salt are incorporated in batches until a smooth, thick batter forms. This is poured into a tin lined with baking paper and sprinkled with sesame seeds. Gently tapping the tin against the work surface releases any trapped air bubbles and evens out the surface.

During baking, the cake develops its characteristic texture. The surface turns a light golden brown and the edges caramelise, whilst the centre remains soft and springy. After baking, the Matcha Butter Mochi should first be left to rest briefly in the tin and then allowed to cool completely. It is only then that it develops its final consistency.

Straight out of the oven, the cake often still feels very soft and is difficult to cut neatly. Once cooled, the texture becomes significantly firmer and takes on the characteristic Mochi texture. The cake can then be easily cut into even pieces and served.

Popular variations of butter Mochi

Butter Mochi lends itself perfectly to variations and can be adapted to suit your own taste. Matcha butter Mochi, black sesame butter Mochi and chocolate butter Mochi are particularly popular. In Hawaii, you’ll also frequently find variations with desiccated coconut, macadamia nuts or ube, a purple sweet potato from the Philippines. The basic recipe always remains the same: glutinous rice flour provides the typical Mochi consistency, whilst additional ingredients give the cake its own unique character.

What goes well with Matcha butter Mochi?

Matcha butter Mochi is often served quite simply. The combination of the slightly crispy crust, the chewy Mochi texture and the delicate Matcha flavour makes the cake a special treat in its own right. Thanks to the subtle bitterness of the green tea, it also tastes slightly less sweet than the classic version and goes perfectly with hot or cold drinks.

Typical accompaniments include:

• Coffee or Cold Brew Mugicha
• Hojicha (roasted Japanese green tea)
• Genmaicha (green tea with roasted rice)
• Iced Matcha Latte
• Fresh fruit such as strawberries, pineapple or mango

The slightly bitter notes of the Matcha go particularly well with fruity flavours and roasted teas. This makes matcha butter Mochi ideal not only as an afternoon treat, but also as a dessert following an Asian-inspired meal.

Do you have any questions or would you like to share your experiences? How do you like this Matcha Butter Mochi? Did you bake it the classic way with Matcha and sesame, or perhaps try your own variation with desiccated coconut, black sesame or extra Matcha? I look forward to your comments and hope you have lots of fun baking and enjoying it.

Fancy some more sweet inspiration from Japan, perfect for an afternoon treat or as a dessert?

Have you tried this recipe yet? Let me know in the comments – I can’t wait to hear from you.