Description
Matcha Brownie Mochi blends Japanese and American dessert worlds into a delightful chewy treat that makes your taste buds dance with pure excitement. Combining rich chocolate depth with green tea’s subtle earthiness, these squares deliver a unique texture that melts in your mouth and leaves you craving another bite.
Ingredients
Scale
Main Ingredients:
- 1 cup mochiko
- 1 cup canned coconut milk
- 1 large egg
Flavor Enhancers:
- ½ cup granulated sugar
- 1 tablespoon high-quality matcha powder
Supporting Ingredients:
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 pinch sea salt
Instructions
- Heat oven to 350°F and line an 8×8-inch baking pan with parchment paper, ensuring your edges are fully covered.
- Measure 1 cup mochiko, ½ cup sugar, 1 teaspoon baking powder, and a pinch of salt into a mixing bowl. Sift 1 tablespoon matcha powder over the dry ingredients and whisk thoroughly.
- Crack 1 large egg into a separate bowl. Add 1 cup coconut milk and 2 tablespoons vegetable oil, then whisk until completely blended.
- Pour wet ingredients into dry mixture. Stir with a spatula until your batter becomes completely smooth, with zero remaining lumps.
- Transfer batter to prepared pan. Gently tap the pan against your countertop 2-3 times to eliminate any trapped air bubbles.
- Place pan in preheated oven and bake for exactly 35-40 minutes, checking doneness by inserting a toothpick into center – it should emerge clean.
- Remove pan from oven and let your brownies rest on a wire rack for 45-60 minutes, allowing them to cool completely.
- Slice into 16 even squares. Dust the surface with an extra sprinkle of matcha powder if desired for presentation.
Notes
- Always sift the matcha powder to prevent clumping and ensure a smooth, even color throughout the brownie mochi.
- Check the doneness carefully, as mochi-style desserts can be tricky to bake perfectly without becoming too dry or undercooked.
- For a gluten-free version, the recipe is already naturally gluten-free since mochiko is made from sweet rice flour.
- Coconut milk adds richness, but dairy milk works well if you prefer a lighter texture or don’t have coconut milk on hand.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Brownies
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 147 kcal
- Sugar: 8 g
- Sodium: 87 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 37 mg