Matcha (Green Tea) Mochi Bars

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 04/20/23
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Matcha (Green Tea) Mochi Bars

The Spruce / Mateja Kobescak

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 24 servings
Yield: 24 bars

Matcha flavored mochi bars, while perhaps not considered traditional Japanese mochi, are nevertheless delicious and addicting. The texture is chewy, gooey, and sweet with a hint of matcha. The matcha flavor of these mochi bars is a result of adding culinary grade matcha powder to the batter. While the recipe calls for 2 tablespoons of matcha, I encourage you to add up to 2 1/2 tablespoons for more flavor. Dust the mochi with a touch of powdered sugar for aesthetics and a little extra sweetness. This mochi bar recipe is great for parties and potlucks. 

Fresh out of the oven, these mochi bars also have an unexpected crust which contrasts the chewiness of the mochi with a delightful baked crunch. These mochi bars are best enjoyed on the same day that they are baked, especially if you'd like to experience that delicious fresh baked crust. Note that if the mochi bars are not enjoyed on the same day they are baked, they may be refrigerated and reheated but the fresh baked crust will have softened by then.

It is best if enjoyed immediately while the crust is fresh, but if needed, mochi may be stored in an airtight container in the refrigerator. Mochi stored in the refrigerator tend to become hard and should be warmed in a microwave before eating.

“These Mochi bars carry the flavor of “matcha” very well and are a lot simpler than making the classical Mochi. The flavor isn’t overly sweet so it allows you to appreciate the bar without it becoming cloying.” —Noah Velush-Rogers

Matcha (Green Tea) Mochi Bars/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (15-ounce) can coconut milk

  • 1 cup water

  • 1 teaspoon pure vanilla extract

  • 2 cups granulated sugar

  • 1 teaspoon baking powder

  • 1 (16-ounce) box mochiko sweet rice flour

  • 2 to 2 1/2 tablespoons matcha powder

  • Cooking spray

  • Confectioners' sugar, for dusting, optional

Steps to Make It

  1. Gather the ingredients.

    Matcha (Green Tea) Mochi Bars ingredients

    The Spruce / Mateja Kobescak

  2. Position a rack in the center of the oven and heat to 350 F. In a large bowl, combine coconut milk, water, vanilla extract, and sugar. Using a hand mixer, mix until the sugar is well incorporated and mostly dissolved.

    combine coconut milk, water, vanilla extract, and sugar in a bowl, hand mixer

    The Spruce / Mateja Kobescak

  3. Add baking powder, then slowly add mochiko (sweet rice flour), about 1/2 cup at a time, mixing well each time before adding the next 1/2 cup. As you continue to add more mochiko, the batter will thicken. 

    coconut milk mixture with flour and baking powder in a bowl, hand mixer

    The Spruce / Mateja Kobescak

  4. Add 2 to 2 1/2 tablespoons matcha powder and mix well. Using a spatula instead of a hand mixer works fine, too.

    matcha added to the mixture in the bowl

    The Spruce / Mateja Kobescak

  5. Spray a 9 x 13-inch oven-safe glass baking dish with cooking spray.

    greased baking dish

    The Spruce / Mateja Kobescak

  6. Bake mochi until the top is golden and the edges become brown and chewy, about 1 hour.

    baked mochi in a baking dish

    The Spruce / Mateja Kobescak

  7. Let the mochi to cool to room temperature. Using a plastic knife or a ceramic knife to prevent sticking, cut the mochi into large squares.

    baked mochi in a baking dish, piece of baked mochi on a plate

    The Spruce / Mateja Kobescak

  8. Dust the mochi bars with confectioners' sugar, if using. Serve.

    Matcha (Green Tea) Mochi Bars with powdered sugar

    The Spruce / Mateja Kobescak