Homemade Matcha Mochi – No Bake Sweet Treat

I’ve always been a fan of chewy desserts, and mochi sits at the top of that list. My love for matcha only deepened when I tried my first homemade batch of matcha mochi — soft, subtly sweet, and dusted with just enough starch to keep your fingers clean. What makes this treat a winner? It’s no-bake, quick to prepare, and needs just a few pantry basics. Whether you’re a matcha fan or just want something different and delightful, this Japanese sweet hits the spot.

Why I Love This Matcha Mochi

Chewy, Earthy, and Sweet

The combination of chewy glutinous rice and rich, earthy matcha is simply addictive. The soft texture is so satisfying to bite into, while the subtle sweetness makes it a great afternoon pick-me-up or light dessert after a savory meal.

No Oven, No Problem

This mochi recipe requires zero baking. It’s steamed or microwaved, shaped by hand, and ready to enjoy in under 30 minutes. I love making a batch when I’m craving something sweet but don’t want to heat up the kitchen. It also stores well in the fridge for a couple of days — if it lasts that long.

Ingredients and Simple Steps

Ingredients

Ingredient	Amount
Glutinous rice flour (mochiko)	1 cup
Sugar	1/4 cup
Matcha powder	1 tbsp
Water	3/4 cup
Cornstarch or potato starch	for dusting

Instructions

1. In a heatproof bowl, whisk together glutinous rice flour, sugar, and matcha powder.
2. Add water gradually while mixing until a smooth, lump-free batter forms.
3. Cover and microwave for 1 minute. Stir, then microwave again for 1–2 more minutes until thick and slightly translucent.
4. Dust a clean surface with cornstarch. Scoop mochi onto the surface and allow to cool for 5 minutes.
5. Dust hands with starch and divide mochi into small balls or squares. Roll gently to shape.
6. Serve immediately or store in an airtight container in the fridge for up to 2 days.

Tips to Nail It

Keep It from Sticking

Mochi is sticky by nature. Use plenty of starch on your hands and the working surface to keep things manageable. A bench scraper also helps if the mochi sticks to your board.

Adjust Sweetness and Texture

You can add more sugar if you like sweeter mochi, or less for a more traditional, mild flavor. If the dough feels too dry, add a teaspoon of water and mix again before microwaving.

Frequently Asked Questions

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

No, regular rice flour won’t create the chewy texture you need. Look specifically for glutinous rice flour or mochiko for best results.

How do I store leftover mochi?

Wrap each piece in plastic wrap and store in an airtight container in the fridge. Best eaten within 1–2 days, as the texture can harden over time.

Conclusion

This Homemade Matcha Mochi is a chewy, no-bake sweet that’s as fun to make as it is to eat. Whether you’re a matcha enthusiast or just trying something new, this recipe is simple, fast, and delicious. Grab that green tea powder and get shaping — your sweet treat awaits.

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