Recipe: Matcha Coconut Mochi Cake

I made this cake last week for a Chinese New Year’s celebration party. It was an instant crowd-pleaser.


I was asked to share the recipe so here it is.

This recipe is adopted from Food52 by Kendra Vaculin.


  • 3 cups Mochiko (Sweet Rice Flour)
  • 2 teaspoons baking powder
  • 5 tablespoons matcha powder
  • 1 stick (4oz /110g or 1/2 cup) butter. melted and cooled to room temperature
  • 1 cups sugar
  • 4 eggs
  • 1 can 12oz evaporated milk
  • 1 can 13.5oz coconut milk
  • 1 1/2 teaspoon vanilla extract
  • shredded coconut


  1. Preheat the oven to 350°F.
  2. Line a 9×13 inch pan with parchment paper.
  3. In a bowl, mix together the dry ingredients (Mochiko, matcha powder and baking powder).
  4. In a separate bowl, beat the butter and sugar. Add eggs one at a time to emulsify.
  5. Add coconut milk, evaporated milk and vanilla extract and mix to combine.
  6. Gently fold in the dry ingredients (from step 3) with a spatula until fully incorporated.
  7. Pour the batter into the pan and bake in the oven for 60 -70 minutes. The top and the edge will brown a little. Stick a toothpick into the center, when it is ready, it should come out clean.
  8. Remove the cake from the oven and allow it to cool slightly before lifting it up from the pan with the parchment paper and set aside.
  9. Invert the cake with a plate or cutting board, peel off the parchment paper and flip over.
  10. Sprinkle a generous amount of shredded coconut on top.


The cake is at its best when freshly baked. You can also store it in an airtight container for up to 5 days. Reheat the cake in a microwave for 20 to 30 second till it softens. Enjoy with a cup of matcha green tea.

27 thoughts on “Recipe: Matcha Coconut Mochi Cake

      1. Oh boy, this is a hard one because I like sweets. Eileen’s Cheesecake in NYC (she makes a sour cream one and it’s so soft), French pasteries, cannolli’s, tiramisu, and please don’t laugh – I love cheap Russell Stover’s chocolate from the drugstore, the pecan delights. Grew up on cheap chocolate and expensive chocolates are strange to me. I do love expensive toffees tough, Marie Belle and Vosges.

        Is it ok if I link to your blog when I write about Seattle. I remember don’t post any pics of you. Going to mentioned we met up and link your blog. What’s the name of the waterfll you took us too. We are craving trees so badly. Someone needs to invent a teleporter so we can enjoy the best of both worlds, cities and woods.

        Liked by 1 person

      2. We have green tea kitkats at the Chinese market, Vic loves them. Have no idea why since I don’t cook but I like to go to Asian markets all the time (once a week when I visit my parents). We loved the one in Seattle, it was huge and they had assorted Asian goodies. Ours are mostly Chinese. I don’t even eat most the stuff but I love looking at it. Weakness for Pocky sticks too.

        Liked by 1 person

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