Matcha · Baking

Matcha Butter Mochi Tang Yuan

This matcha butter mochi tang yuan is one of those recipes that feels completely unexpected until you try it and then you understand immediately why it exists. The mochi base is chewy, fragrant with coconut milk, and deeply green with matcha in the best way. The tang yuan are pressed into the batter before baking, becoming soft and gently sweet pockets throughout every slice. The edges go golden and slightly crispy while the centre stays pillowy and rich. It is the kind of thing you make when you want something that feels genuinely new but completely comforting at the same time.

Ingredients

• 227g mochiko flour / glutinous sweet rice flour
• 150g sugar
• 8g matcha powder (add an extra 4g for more matcha flavour)
• 3g salt
• 4g baking powder
• 400ml coconut milk
• 2 large eggs
• 57g butter, melted
• 12 black sesame tang yuan

Method

1. 1Preheat your oven to 350°F and grease a 9x9 pan.
2. 2Bring a pot of water to a boil. Cook the tang yuan according to package instructions until they float. Remove and set aside.
3. 3In a large bowl, whisk together mochiko, sugar, matcha powder, salt, and baking powder.
4. 4Add coconut milk, eggs, and melted butter and stir until smooth.
5. 5Pour the batter into your prepared pan.
6. 6Press the cooked tang yuan evenly into the batter.
7. 7Bake for 50 minutes or until the edges are set and slightly crispy.
8. 8Let it cool completely before slicing and serving.

Tips & Notes

If you do not plan to eat it all in a day, it would be better to submerge the tang yuan completely in the batter to avoid them drying out. Mochiko is the Japanese brand glutinous sweet rice flour but if you cannot find it, you can substitute with any glutinous sweet rice flour. Black sesame tang yuan can be found in the freezer section of most Asian grocery stores. The matcha amount can be adjusted to your taste 8g gives a balanced flavour while 12g gives a bolder, more intense matcha hit. Cool completely before slicing for the cleanest squares.