Matcha Ricotta Mochi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Soft Japanese mochi stuffed with Italian-style matcha-infused ricotta, balanced by a touch of honey. This japanese-inspired desserts (gluten-free, vegan-friendly) ready in about 40 minutes layers glutinous rice flour, matcha powder, ricotta cheese 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 220 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.

Ingredients

• 1 cup glutinous rice flour
• 2 tbsp matcha powder
• 1 cup ricotta cheese
• 2 tbsp honey
• 1/4 cup coconut milk

Instructions

1. Step 1: In a heatproof bowl, whisk 2 tbsp matcha powder with 2/3 cup hot water (just off boiling) until the mixture is bright green and smooth, scraping down the sides occasionally. Tip: Sift the matcha powder first to avoid lumps.
2. Step 2: In a large mixing bowl, combine 1 cup ricotta cheese with 2 tbsp honey and the prepared matcha mixture. Use a spatula to fold until the filling is uniform and slightly thickened, about 2-3 minutes. Tip: If the mixture is too loose, refrigerate for 10 minutes to firm it up.
3. Step 3: In a steamer basket lined with parchment paper, evenly spread 1 cup glutinous rice flour and pour 1/4 cup coconut milk over it. Steam over boiling water for 20-25 minutes, or until the dough is sticky, pliable, and pulls away from the parchment. Tip: Check the dough every 10 minutes to avoid overcooking.
4. Step 4: Once cooled slightly, press the steamed rice dough into 8 equal portions (about 1/3 cup each) and shape into smooth balls. Use a small spoon to scoop 2 tbsp of the ricotta-matcha filling into the center of each ball.
5. Step 5: Wrap the filling completely in the rice dough, pressing gently to seal. Place the mochi balls on a tray and refrigerate for 1 hour, or until firm and chilled. Tip: For easier handling, lightly dust the dough with a bit of rice flour before shaping.
6. Step 6: Serve the mochi chilled, optionally dusted with a pinch of matcha powder or a drizzle of honey. Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days.