Description
This Matcha White Chocolate Mochi Cake combines the earthy bitterness of matcha with the creamy sweetness of white chocolate, creating a chewy, soft, and moist texture. Its vibrant green color and rich flavor make it a standout dessert that’s both delicious and beautiful. Perfect for matcha lovers and those looking to try a unique Japanese-inspired treat, this cake is easy to make and sure to impress!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup mochiko (glutinous rice flour)
- 1 tablespoon matcha powder (culinary grade)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Heaping ½ cup white chocolate chips
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, mochiko, matcha powder, baking powder, and salt.
- In a separate bowl, combine melted butter and sugar until smooth. Add the egg and vanilla extract, mixing well.
- Gradually mix the wet ingredients into the dry ingredients. Slowly add the milk and stir until smooth and well combined.
- Fold in the white chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before cutting into squares or bars.
- Serve and enjoy!
Notes
- For a richer matcha flavor, add an extra ½ teaspoon of matcha powder.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a warm and soft texture, microwave refrigerated mochi cake for 15–20 seconds before serving.
- This cake can also be frozen for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Calories: 203 per piece
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g