Matcha Mochi Treat

Chris Isidore

| 16-06-2026

· Food Team

Hello Lykkers! Today, we are making a soft and chewy matcha mochi that can be prepared on the stovetop in a short time. This dessert is known for its smooth texture, gentle sweetness, and light green tea aroma. It is simple enough for beginners and flexible enough for us to adjust according to taste.

Before we begin, let’s understand what we are making. Matcha mochi is a bite-sized dessert made from glutinous rice flour.

When cooked, it turns into a soft dough-like texture that is slightly stretchy and very tender. The matcha powder adds a mild earthy flavor, while white chocolate gives a creamy sweetness that balances the taste.

Now, let’s go step by step so we can make it clearly and smoothly together.

Ingredients We Prepare First

To make about 16 small pieces, we will prepare:

Dry ingredients:

- Glutinous rice flour: 3 ½ tablespoons (28g)

- Corn starch: 1/3 cup (55g), plus extra for dusting

- White sugar: 2 ½ tablespoons (25g)

- Matcha powder: 1 teaspoon (plus a small extra pinch for finishing)

- Salt: ¼ teaspoon

Wet and creamy ingredients:

- Milk (room temperature): ½ cup (125 ml)

- Cream (room temperature): ½ cup (125 ml)

- White chocolate pieces: ½ cup (80g)

These ingredients are simple, but each one plays an important role in building texture and flavor.

Step 1: Preparing the Pan Base

1. We begin by placing a non-stick pan on low to medium heat. A non-stick surface is important so the mixture does not stick while cooking.

2. Into the pan, we add all dry ingredients first:

- Glutinous rice flour

- Corn starch

- Sugar

- Matcha powder

- Salt

- White chocolate pieces

We stir slowly and evenly. At this stage, the heat starts softening the white chocolate, which helps it blend into the dry mixture.

We keep stirring until everything looks evenly mixed, with no dry pockets.

Step 2: Adding Milk and Cream Slowly

1. Now we lower the heat to gentle low.

2. We slowly pour in:

- ½ cup milk

- ½ cup cream

3. We do not pour everything at once. Instead, we add it in small portions while stirring continuously.

4. The mixture will look watery at first, then gradually become thicker. We keep stirring to remove any lumps and ensure a smooth texture.

5. At this stage, patience is important. The transformation from liquid to thick paste happens gradually.

Step 3: Forming the Dough Texture

1. As we continue cooking, the mixture begins to pull together. It slowly changes from a creamy liquid into a soft, sticky mass.

2. We keep stirring until:

- The mixture no longer sticks to the pan edges heavily

- It becomes shiny and elastic

- It starts forming a single lump

3. When it gathers into a dough-like ball, we turn off the heat.

4. We let it rest for a few minutes so it cools slightly. This makes it easier to handle without sticking too much.

Step 4: Shaping the Mochi

1. We prepare a clean surface and lightly dust it with corn starch. This prevents sticking and helps smooth shaping.

2. We place the warm dough onto the surface and gently roll it into a log shape:

- About 25 cm long

- About 7 cm wide

3. We try to keep the shape even so each piece will be similar in size.

4. Next, we cut the log lengthwise into two equal parts. Then we divide each part into small bite-sized pieces.

5. Each piece should feel soft, slightly stretchy, and smooth when handled.

Step 5: Cooling and Final Touch

1. We place all pieces into the refrigerator for at least 30 minutes. This step helps the texture become firmer and easier to enjoy.

2. Before serving, we sprinkle a light layer of matcha powder on top. This adds aroma, color, and a gentle finishing touch.

Helpful Tips for Better Texture

If the mixture feels too sticky while shaping, we can add a small amount of corn starch on the surface. If the texture feels too firm after cooling, letting it sit at room temperature for a few minutes helps soften it again.

We can also adjust sweetness by slightly changing the sugar amount depending on preference.

Let’s Wrap It Up Together

Lykkers, this matcha mochi recipe shows how simple ingredients can turn into something soft, chewy, and comforting. We move step by step from mixing to cooking to shaping, and each stage builds the final texture.

This is a dessert we can easily repeat at home whenever we want a quick handmade treat. What small change would we try next time—more matcha aroma, or a softer bite?

Green Tea Mochi Recipe: Make Matcha Chocolate Daifuku

Video by Honest Food Talks