Matcha Brownie Mochi

 

We love everything with green tea, especially my youngest. These mochi brownies were very good and easy to make!  I used coconut milk and omitted the oil. I also did not use parchment paper when baking this and baked for 30 min.

Matcha Brownie Mochi (~from Sift and Simmer)

Ingredients

1 C mochiko glutinous rice flour

½ C granulated sugar decrease to ⅓ C if you prefer it less sweet

1 tsp baking powder

2 Tbsp vegetable oil omit the oil if using canned coconut milk

1 large egg

1 C canned coconut milk or whole milk

1 Tbsp high-quality matcha

pinch of sea salt

Instructions

1.      Preheat oven to 350°F.

2.      Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).

3.      In a large bowl, combine mochiko flour, sugar, baking powder, salt. Sift in matcha powder. Whisk all the dry ingredients to combine.

4.      In medium glass bowl, whisk together the egg, oil, and milk.

5.      Pour the wet ingredients over top the dry ingredients.

6.      Use a spatula and mix until everything is combined and there are no lumps.

7.      Pour the batter into the prepared pan.

8.      Tap the pan a few times gently to release any bubbles.

9.      Place in the centre of the oven and bake at 350°F for 35-40 minutes, or until a toothpick inserted comes out clean.

10.   Remove, and let cool on a wire rack.

11.   Slice into 16 small squares. Dust with additional matcha powder.

12.   Best enjoyed freshly made. Keep at room temperature in an airtight container for up to 2 days. Do not refrigerate.

Notes

Note 1: Matcha brownie mochi can be kept for up to 2 days at room temperature, if it even lasts that long!

Note 2: Baking time may vary depending on your oven.

Note 3: If you like the crunchy exterior crust on the brochi, leave the sugar at ½ C. Decreasing the amount of sugar will affect the formation of the crust.