Simple Matcha Green Tea Mochi – Soft, Chewy, and Naturally Sweet!

Introduction:

If you love Japanese sweets, you’ll adore this Simple Matcha Green Tea Mochi recipe! Made from glutinous rice flour, this naturally gluten-free dessert combines the earthy aroma of matcha green tea with a chewy, slightly sweet texture that melts in your mouth.

Whether you’re craving a quick treat or looking to impress guests with something unique, this homemade matcha mochi is simple to make, budget-friendly, and absolutely delicious. Let’s dive into this easy step-by-step guide to making matcha magic in your kitchen!

Ingredients:

Here’s what you’ll need to make Simple Matcha Green Tea Mochi:

• 1 cup glutinous rice flour (mochiko)
• ¾ cup water
• ¼ cup granulated sugar
• 1 ½ tsp matcha powder (green tea powder)
• 1 tbsp cornstarch (for dusting)
• Optional filling: red bean paste (anko) or sweetened coconut

Step-by-Step Instructions:

Step 1: Prepare the Matcha Mixture

In a heat-safe bowl, whisk together glutinous rice flour, matcha powder, and sugar. Slowly add water while stirring to create a smooth batter.

Step 2: Steam or Microwave the Dough

You can steam the mixture for about 10–12 minutes or microwave it for 1–2 minutes at a time, stirring in between, until the mixture becomes sticky and slightly translucent.

Step 3: Dust & Shape the Mochi

Lightly dust a clean surface with cornstarch. Place the warm mochi dough on it and let it cool slightly. Use your hands to stretch and flatten small portions of dough.

Step 4: Serve & Enjoy!

Dust each mochi ball lightly with cornstarch to prevent sticking. Serve immediately or store in an airtight container at room temperature for up to one day.

Love This Recipe?

If you made and loved this Simple Matcha Green Tea Mochi, please leave a comment below and share your experience!
Did you try it with red bean paste, fruit, or cream? Your feedback helps others find this delicious gluten-free treat too — thank you! 💚

Notes (SEO-Based):

• This matcha mochi recipe is naturally gluten-free, dairy-free, and easy to make.
• You can adjust the sweetness by adding more or less sugar depending on your taste.
• To make your mochi extra soft, use high-quality matcha powder (ceremonial or culinary grade).
• Looking for more matcha desserts? Try matcha muffins, matcha lattes, or gluten-free matcha brownies next!

Special Notes:

• Always use glutinous rice flour, not regular rice flour — this gives mochi its signature chewy texture.
• Keep hands and utensils dusted with cornstarch to prevent sticking.
• Freshly made mochi tastes best the same day, but you can freeze it for longer storage.

Nutrition (Per Piece):

• Calories: 120
• Carbohydrates: 25g
• Protein: 1g
• Fat: 1g
• Sugar: 9g
• Fiber: 1g

Nutrition Disclaimer:

Nutrition information is automatically calculated and should be considered an estimate. Actual values may vary based on exact ingredients and portion sizes.

FAQs

Q1: Is Matcha Mochi gluten-free?

Yes! Mochi is naturally gluten-free because it’s made with glutinous rice flour, not wheat flour.

Q2: Can I make Matcha Mochi without red bean paste?

Absolutely! It’s delicious plain or filled with cream, fruit, or chocolate.

Q3: How do I store leftover mochi?

Store at room temperature for one day or freeze for up to a month. To serve again, thaw at room temperature for 10–15 minutes.

Q4: Can I use regular rice flour instead of glutinous rice flour?

No — only glutinous rice flour (mochiko) will give mochi its chewy texture.

Q5: How can I make my mochi more flavorful?

Add a pinch of vanilla extract or a teaspoon of honey for extra depth and sweetness!