Gluten-Free Matcha Mochi
By the Gluten Free Recipes team ·
Enjoy the chewy, satisfying texture of these vibrant green matcha mochi. Each bite offers a subtle earthy sweetness from the matcha, balanced by a tender, slightly sweet interior.
At a glance: This easy desserts recipe yields 4 servings in about 32 minutes (20 min prep, 12 min cook). It uses 6 ingredients — including glutinous rice flour, granulated sugar, matcha powder — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Matcha Mochi: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Matcha Mochi: This recipe relies on glutinous rice flour, which is naturally free from gluten-containing grains. Always ensure your matcha powder and any other additions are certified gluten-free.
Ingredients
- 1 cup glutinous rice flour
- 0.5 cup granulated sugar
- 1 tbsp matcha powder
- 1.25 cups water
- 2 tbsp neutral oil (like vegetable or canola)
- 1 cup cornstarch or potato starch, for dusting
Instructions
- 1
In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and matcha powder until thoroughly combined and no lumps remain. This ensures an even distribution of flavor and color throughout the mochi.
- 2
Gradually whisk in the water until you have a smooth, lump-free batter. Then, stir in the neutral oil until fully incorporated, which will help create a tender texture.
- 3
Cover the bowl with plastic wrap, ensuring it's sealed tightly, and microwave on high for 2 minutes. Carefully remove the bowl, stir the mixture vigorously with a wet spatula until it becomes more cohesive and slightly translucent, then re-cover and microwave for another 2 minutes.
- 4
Continue microwaving in 1-minute intervals, stirring well after each interval, until the mochi dough is thick, glossy, and has a chewy, elastic consistency, which should take about 6-8 minutes total microwaving time. The dough should pull away from the sides of the bowl.
- 5
Generously dust a clean work surface with cornstarch or potato starch. Scrape the hot mochi dough onto the dusted surface and let it cool for about 5-10 minutes until it's safe to handle. Then, dust your hands with more starch and knead the dough gently for 1-2 minutes until it's smooth and pliable.
- 6
Divide the mochi dough into 8 equal portions. Roll each portion into a ball, then flatten it slightly into a disc. You can fill them with your favorite sweet fillings at this stage, or enjoy them plain.
Nutrition (per serving)
Tips & Notes
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Mix cornstarch with cold liquid before adding to hot dishes — adding it directly causes lumps.
- Chill cookie dough and bar batters for at least 30 minutes before baking to prevent excessive spreading.
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