Japanese Matcha Mochi Cake
A chewy, gluten-free butter cake infused with premium ceremonial grade green tea.
Word Recipe Kitchen
Tested & verified by our culinary team
60 minsEasy8 servings
Nutrition per serving
320
Calories
4g
Protein
52g
Carbs
11g
Fat
Ingredients
- 1lbMochiko (sweet rice flour)
- 2 tbspMatcha powder
- 1 can (13.5oz)Coconut milk
- 12 ozEvaporated milk
- 1.5 cupsSugar
- 2 largeEggs
- 1/2 cupMelted butter
Instructions
- 1
Whisk all wet ingredients until smooth.
- 2
Sift in flour and matcha, mixing until no lumps remain.
- 3
Pour into a greased 9x13 inch pan.
- 4
Bake at 350°F (175°C) for 50-60 minutes until the top is set and edges are golden.
- 5
Cool completely before slicing into squares.
Nutrition Facts
Servings 8Serving Size 1
Amount Per Serving
Calories320
% Daily Value *
Total Fat 11g14%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 52g19%
Dietary Fiber 4g14%
Sugars 18.2g
Protein 4g8%
Vitamin A 500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Japanese Matcha Mochi Cake
- • Bring dairy ingredients to room temperature before mixing for a smoother texture.
- • Use room-temperature eggs for more even cooking and better volume.
- • Rinse rice under cold water until clear to remove excess starch.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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