Matcha and Red Bean Mochi Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soft, chewy mochi cake infused with earthy matcha green tea powder and dotted with sweet red bean paste for a delightful Japanese dessert. This japanese ready in about 60 minutes layers glutinous rice flour, granulated sugar, milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan.
  2. Step 2: In a large bowl, sift together 1 cup glutinous rice flour, 2 tbsp matcha green tea powder, 1 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a separate bowl, whisk 2/3 cup granulated sugar, 1 cup milk, and 3 tbsp melted unsalted butter until combined.
  4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
  5. Step 5: Pour half the batter into the prepared pan, then dollop 1/2 cup red bean paste evenly over the surface in small spoonfuls.
  6. Step 6: Pour the remaining batter over the red bean paste and spread gently to cover.
  7. Step 7: Bake for 40-45 minutes until the top is set and a toothpick inserted comes out clean.
  8. Step 8: Let cool completely before slicing into squares and serving.

Frequently asked questions

How long does Matcha and Red Bean Mochi Cake take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Matcha and Red Bean Mochi Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Matcha and Red Bean Mochi Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Matcha and Red Bean Mochi Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Matcha and Red Bean Mochi Cake?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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