Matcha Brownie Mochi (Brochi®)
User Reviews
5
Matcha Brownie Mochi (Brochi®)
Description
The Matcha Brownie Mochi (Brochi®) recipe uses mochiko flour to achieve its signature chewy texture, mixed with granulated sugar and baking powder to balance sweetness and leavening. The matcha powder is sifted with the dry ingredients to distribute its distinct earthy flavor uniformly. Wet ingredients including egg, vegetable oil (or omitted if using canned coconut milk), and milk bind the mixture into a smooth batter.
After pouring the batter into a lined pan, gentle tapping releases air bubbles, preventing uneven texture. Baking at 350°F for 35 to 40 minutes results in a firm but tender mochi with a lightly textured exterior. Cooling on a wire rack allows the mochi to set fully before slicing into small squares resembling brownie portions. The matcha flavor adds a subtle bitterness balancing the sweetness.
These mochi treats are best served fresh at room temperature and should not be refrigerated to maintain ideal texture. They keep fresh for up to two days in an airtight container. Adjusting sugar levels affects the crust formation; higher sugar yields a crunchier exterior for those who prefer it.
Ingredients
- 1 C mochiko glutinous rice flour
- ½ C granulated sugar decrease to ⅓ C if you prefer it less sweet
- 1 teaspoon baking powder
- 2 tablespoon vegetable oil omit the oil if using canned coconut milk
- 1 egg large
- 1 C coconut milk or whole milk, canned
- 1 tablespoon matcha high-quality
- pinch of sea salt
Instructions
- Preheat oven to 350°F/177°C.
- Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).
- In a large bowl, combine mochiko flour, sugar, baking powder, salt. Sift in matcha powder. Whisk all the dry ingredients to combine.
- In medium glass bowl, whisk together the egg, oil, and milk.
- Pour the wet ingredients over top the dry ingredients.
- Use a spatula and mix until everything is combined and there are no lumps.
- Pour the batter into the prepared pan.
- Tap the pan a few times gently to release any bubbles.
- Place in the centre of the oven and bake at 350°F/177°C for 35-40 minutes, or until a toothpick inserted comes out clean.
- Remove, and let cool on a wire rack.
- Slice into 16 small squares. Dust with additional matcha powder.
- Best enjoyed freshly made. Keep at room temperature in an airtight container for up to 2 days. Do not refrigerate.
Notes
- Keep the brownies at room temperature in an airtight container, consuming within two days for best texture.
- Baking time may vary by oven; check doneness with a toothpick inserted in the center.
- Retain ½ cup sugar for a crunchier crust; reducing sugar softens the exterior.
- Omitting oil and using canned coconut milk is an option that affects moisture and texture slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 6mg | 0% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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