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Chewy Matcha Mochi Bites Recipe

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4 from 5 reviews

These Chewy Matcha Mochi Bites are soft, chewy, and infused with vibrant matcha flavor. Baked to perfection, they make a delightful treat that balances the earthiness of matcha with a subtle sweetness. Ideal for matcha lovers looking for a unique dessert bite that’s both chewy and flavorful.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 125 grams glutinous rice flour
  • 1 tablespoon matcha powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup whole milk
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla bean paste

Additional

  • Unsalted butter for greasing muffin tin
  • 2 squares dark chocolate (for drizzling, optional)

Instructions

  1. Preheat Oven: Set your oven to 325°F (165°C) to warm up so it’s at the perfect temperature for baking the mochi bites.
  2. Prepare Muffin Tin: Grease six cups of a muffin tin with room temperature unsalted butter to prevent sticking; then set aside until ready to fill.
  3. Mix Dry Ingredients: In a bowl, combine the glutinous rice flour, matcha powder, baking powder, and salt; whisk thoroughly to ensure an even distribution of the powders.
  4. Mix Wet Ingredients: Using a medium mixing bowl or 1-quart measuring cup, whisk together the whole milk, egg, honey, melted butter, and vanilla bean paste until well combined.
  5. Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients, then whisk until the batter is smooth. The texture should be thick yet pourable, resembling syrup. If too thick, add extra milk one tablespoon at a time until the right consistency is achieved.
  6. Fill Muffin Cups: Evenly divide and pour the matcha batter into the six prepared muffin cups.
  7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes until the mochi bites puff up and a toothpick inserted in the center comes out mostly clean.
  8. Cool: Allow the mochi bites to cool in the pan for 10 minutes, then carefully remove them from the muffin tin and transfer to a cooling rack to cool completely. Note that they will deflate slightly as they cool.
  9. Optional Finishing Touch: Dust the cooled mochi bites with icing sugar or gently drizzle with melted dark chocolate for extra sweetness and a decorative finish.
  10. Storage: Store the mochi bites in a sealed container at room temperature. Consume within 2 to 3 days for optimal texture and freshness.

Notes

  • Use glutinous rice flour (also known as mochiko) specifically designed for mochi to ensure the right chewy texture.
  • If you want a vegan option, substitute whole milk with a plant-based milk and replace the egg with a suitable egg replacer, but this may affect texture.
  • The honey adds natural sweetness, but you can substitute it with maple syrup if desired.
  • Ensure butter used for greasing is at room temperature to spread easily and prevent sticking effectively.
  • The mochi bites will appear puffy right after baking but will settle down as they cool, creating the perfect chewy texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chewy-matcha-mochi-bites-recipe/