Beauty shot of Molly Yeh's Matcha Mochi  as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Matcha Mochi

Getting reviews...
  • Level: Easy
  • Total: 14 hr (includes cooling and setting times)
  • Active: 20 min
  • Yield: 4 servings
This mochi is inspired by Molly’s favorite treat to get when she was studying music in New York. It has just the right amount of caffeine to keep her going and is the best ice cream topping ever!



  1. Set an oven rack in the middle position. Preheat the oven to 275 degrees F. Grease an 8-inch square metal baking pan and line with parchment paper.
  2. To make the mochi: In a medium bowl, whisk together the rice flour, sugar, matcha powder, baking powder and salt. In a separate bowl or a large liquid measuring cup, whisk together the water, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  3. Pour the batter into the prepared pan, cover tightly with foil and bake for 1 hour (it will still be slightly jiggly). Remove from the oven, uncover and return to the oven to continue baking in 10-minute increments until the center of the mochi is set but still slightly jiggly. Allow it to cool completely in the pan. Cover and let sit at room temperature overnight to completely set.
  4. Turn the mochi out onto a cornstarch-dusted cutting board and cut small cubes with a sharp knife. Coat all over with cornstarch to prevent sticking. These will keep in an airtight container in the refrigerator for 2 to 3 weeks and will get more firm as they sit.
  5. Serve with a scoop of vanilla ice cream, sliced strawberries and a dusting of matcha powder.