Matcha Mochi
Yash Dani
Matcha
Soft, chewy, and irresistibly satisfying — our Vegan Matcha Mochi is a delightful fusion of traditional Japanese confectionery and the earthy richness of Urban Platter Japanese Matcha. Made entirely plant-based, each bite delivers a subtly sweet flavor balanced by the umami depth of matcha green tea. The glutinous rice dough is tender and stretchy, creating a melt-in-your-mouth texture that mochi lovers crave. Whether you enjoy it as a midday treat or a guilt-free dessert, this vegan mochi is a matcha-made indulgence you won’t want to miss. Dairy-free, egg-free, and completely delicious — it's tradition with a green twist!
Ingredients
- 2 cups glutinous rice flour
- 3/4 cup caster sugar
- 1 tablespoon matcha powder (+ 1 teaspoon for dusting)
- 1 teaspoon baking powder
- 1.5 cups full-fat coconut milk (or light coconut milk)
- 1/4 cup vegan butter
- 1 teaspoon vanilla extract
Directions
Combine Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, caster sugar, baking powder, and matcha powder until well mixed
Incorporate Wet Ingredients: Add the coconut milk, melted vegan butter, and vanilla extract to the dry ingredients. Whisk until the batter is smooth, thick, and flows easily.
Prepare the Baking Pan: Line a baking pan with parchment paper and pour in the batter, spreading it out evenly.
Bake the Mochi: Preheat the oven to 160°C (320°F). Bake the mochi for about 40 minutes, or until it is fully set.
Cool and Rest: Remove the mochi from the oven and let it sit in the pan for 10–15 minutes.
Cut into Squares: Transfer the mochi onto a chopping board and cut it into squares. Allow it to cool a bit more if needed.
Dust with Matcha: Using a fine strainer, dust the tops of the mochi squares with the remaining 1 teaspoon of matcha powder.