Description
These Chewy Matcha Mochi Bites offer a delightful blend of traditional Japanese mochi with vibrant matcha flavor. Soft, chewy, and subtly sweet, these bite-sized treats are perfect for a snack or dessert. The recipe combines glutinous rice flour with matcha powder, honey, and a touch of vanilla to create a smooth batter baked to perfection. Finished with a dusting of icing sugar or a drizzle of dark chocolate, these mochi bites are easy to make and irresistibly delicious.
Ingredients
Scale
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 extract
Additional
- Unsalted butter for greasing muffin tin
- 2 squares dark chocolate (for drizzling, optional)
- Icing sugar (for dusting, optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the mochi bites.
- Prepare Muffin Tin: Grease 6 cups of a muffin tin with room temperature unsalted butter to prevent sticking, then set aside.
- Mix Dry Ingredients: In a bowl, whisk together the glutinous rice flour, matcha powder, baking powder, and salt until fully combined.
- Combine Wet Ingredients: In a separate medium bowl or measuring cup, whisk the whole milk, egg, honey, melted butter, and vanilla extract until smooth.
- Form Batter: Add the dry ingredients to the wet ingredients, whisking until the mixture becomes smooth and thick but still pourable, similar to syrup. Add extra milk by tablespoons if needed to adjust consistency.
- Fill Muffin Cups: Evenly divide the batter into the 6 greased muffin cups.
- Bake: Bake in the preheated oven for 25-30 minutes, until the mochi bites are set and beginning to puff.
- Cool: Allow the mochi bites to cool for 10 minutes in the pan before carefully transferring them to a wire rack to cool completely. Note that they will deflate slightly as they cool.
- Finish: Optionally dust the cooled bites with icing sugar or drizzle melted dark chocolate over them for added sweetness and decoration.
- Store: Keep the mochi bites in a sealed container at room temperature. Consume within 2-3 days for the best texture and flavor.
Notes
- Use glutinous rice flour (also called sweet rice flour) for the chewy texture traditional to mochi.
- Whole milk adds richness, but a non-dairy milk such as coconut milk can be substituted for a dairy-free version.
- Honey adds natural sweetness and moisture; maple syrup may be used as an alternative.
- Mochi bites will be soft and chewy; do not overbake or they may become tough.
- Refrigeration is not recommended as it can alter the texture negatively; consume within 2-3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi bite (approx. 45g)
- Calories: 130 kcal
- Sugar: 8g
- Sodium: 75mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: matcha mochi bites, chewy mochi, matcha dessert, glutinous rice flour recipe, Japanese sweets, baked mochi
