Description

A gooey, chewy fusion of earthy matcha and sweet white chocolate, this Matcha White Chocolate Mochi Cake is a modern dessert trend perfect for 2025. Made with mochiko flour, matcha powder, creamy white chocolate, and coconut milk, it’s naturally gluten-free and customizable with dairy-free

Ingredients

Scale

1 cup mochiko (sweet rice flour)

¾ cup granulated sugar

1 ½ tsp matcha powder (culinary-grade)

1 tsp baking powder

¼ tsp salt

1 cup full-fat coconut milk (or whole milk)

2 large eggs

2 tbsp unsalted butter (melted)

1 tsp vanilla extract

½ cup white chocolate chips (plus more for topping if desired)

Optional toppings: sliced strawberries, crushed pistachios, red bean paste

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish.
Mix Dry Ingredients: In a large bowl, whisk together mochiko, sugar, matcha powder, baking powder, and salt.
Add Wet Ingredients: In a separate bowl, whisk together coconut milk, eggs, melted butter, and vanilla extract.
Combine Mixtures: Slowly add the wet ingredients to the dry, mixing until smooth.
Fold in White Chocolate: Gently stir in white chocolate chips.
Pour and Bake: Pour batter into the prepared baking dish. Smooth the top.
Bake: Bake for 40–45 minutes or until the center is set and the edges are slightly golden.
Cool: Let cool completely in the pan before slicing into squares.
Serve: Enjoy as-is or top with optional toppings like strawberries or red bean paste.

Notes

For a stronger green color, use high-quality, vibrant matcha and avoid overbaking.
To make it dairy-free, use coconut oil instead of butter and ensure white chocolate is dairy-free.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Mochi cakes are best served at room temperature or slightly warmed for that gooey texture.

Prep Time: 15 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: Japanese Fusion

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