November 16, 2025

Matcha butter mochi cake

by KOMEKO Team in Recipes

How many pieces do you want to bake?

Simple, special, and gluten-free: This matcha butter mochi cake impresses with its delicate green tea flavor, chewy texture, and coconut notes.

#gluten-free

Ingredients

For the dough:

Prepare the oven and baking pan
Preheat the oven to 175°C. Generously grease a 20x20 cm baking pan (or similar) with butter.
Mix liquid ingredients
In a bowl, whisk together eggs, vanilla extract and milk.
Mix dry ingredients
In a large bowl, thoroughly mix the sugar and matcha. Then stir in the KOMEKO MOCHIGLÜCK, baking powder, and salt.
Combine liquid with dry ingredients
Add the egg-milk mixture to the dry ingredients and mix well with a wooden spoon or rubber spatula.
Add fat and coconut milk
Add melted butter and coconut milk and mix thoroughly. Pour the batter into the prepared pan and tap the pan lightly on the work surface a few times to remove any air bubbles.
Sprinkle topping
Spread the coconut flakes evenly over the surface and sprinkle with a pinch of salt flakes.
Bake
Carefully place it on the middle rack of the oven to prevent the coconut flakes from slipping. Bake for about 50–55 minutes, until the cake is firm and golden brown.
Let cool
Place the pan on a wire rack and let the cake cool completely (approx. 1-2 hours).
Cut and serve
Cut into 10–12 pieces. It's best to use a plastic knife or an oiled knife to minimize sticking.
storage
Store in an airtight container at room temperature for up to 3 days.