I love how these little bites are the perfect chewy, not-too-sweet treat. They’re my go-to for a quick dessert fix that feels both fancy and fun to make.
My Favorite No-Bake Matcha Mochi Bites
I make this recipe whenever I crave the unique, stretchy texture of mochi without any complicated steps or special equipment. It’s my secret for enjoying a classic Japanese treat with minimal effort right in my own kitchen.
Why you’ll love this recipe
- No Baking Required: Perfect for hot days when you don’t want to turn on the oven.
- Incredibly Simple: If you can stir and knead, you can make these delicious bites.
- Perfect Texture: Achieve that classic chewy, slightly sticky mochi texture at home.
- Make-Ahead Friendly: These need to chill, making them ideal for preparing ahead for parties or snacks.
Ingredients:
For the Mochi:
- 150g glutinous rice flour
- 30g cornstarch
- 30g fine white sugar
- 6g high-quality matcha powder
- 220g whole milk
- 20g unsalted butter, softened
For Dusting:
- 2g high-quality matcha powder (reserved from above)
- Optional: powdered sugar for dusting
Note: Using high-quality matcha powder is the most important step I always take. It provides a beautiful green color and a smooth, not bitter, flavor that makes all the difference.
Instructions:
Mix Dry Ingredients: In a large bowl, whisk together 150g glutinous rice flour, 30g cornstarch, 30g fine sugar, and 6g matcha powder until well combined and free of lumps.
Add Wet Ingredients: Gradually pour 220g of whole milk into the dry ingredients while stirring continuously until you have a completely smooth, lump-free batter.
Cook the Dough: Pour the mixture into a non-stick skillet. Add 20g of softened butter. Cook over low-medium heat, stirring constantly with a silicone spatula. The mixture will thicken and eventually form a smooth dough ball that pulls away from the sides of the pan (about 3-4 minutes).
Knead the Dough: Transfer the dough to a clean surface. Let it cool for 5 minutes until safe to handle. Then, knead for about 2 minutes by stretching, folding, and pressing until it becomes smooth and very elastic.
Chill to Set: Press the dough into a square container lined with plastic wrap, creating an even layer about 2-3cm thick. Refrigerate for 30 minutes until firm.
Cut and Serve: Remove the set dough from the container. Dust the top with the reserved 2g of matcha powder (and powdered sugar if using). Use a sharp knife to cut into small squares. Serve immediately or chill for later.
Frequently Asked Questions
Can I make these without a non-stick skillet?
Yes, you can use a regular saucepan, but you will need to be extra vigilant with stirring and may need to lower the heat slightly to prevent sticking.
My dough is too sticky to handle. What should I do?
If the dough is too sticky after cooking, you can lightly dust your hands and work surface with glutinous rice flour or cornstarch while kneading.
Can I use a different type of milk?
Yes, you can use any milk you prefer, including plant-based alternatives like almond or oat milk. However, whole milk will give the richest flavor and creamiest texture.
How should I store leftovers?
Store any leftover mochi bites in an airtight container in the refrigerator for up to 3 days. They are best enjoyed at room temperature, so let them sit out for 10-15 minutes before serving.
Easy Homemade Matcha Mochi Squares
Ingredients
For the Mochi:
- 150 g glutinous rice flour
- 30 g cornstarch
- 30 g fine white sugar
- 6 g high-quality matcha powder
- 220 g whole milk
- 20 g unsalted butter softened
For Dusting:
- 2 g high-quality matcha powder reserved from above
- Optional: powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 150g glutinous rice flour, 30g cornstarch, 30g fine sugar, and 6g matcha powder until well combined and free of lumps.
- Add Wet Ingredients: Gradually pour 220g of whole milk into the dry ingredients while stirring continuously until you have a completely smooth, lump-free batter.
- Cook the Dough: Pour the mixture into a non-stick skillet. Add 20g of softened butter. Cook over low-medium heat, stirring constantly with a silicone spatula. The mixture will thicken and eventually form a smooth dough ball that pulls away from the sides of the pan (about 3-4 minutes).
- Knead the Dough: Transfer the dough to a clean surface. Let it cool for 5 minutes until safe to handle. Then, knead for about 2 minutes by stretching, folding, and pressing until it becomes smooth and very elastic.
- Chill to Set: Press the dough into a square container lined with plastic wrap, creating an even layer about 2-3cm thick. Refrigerate for 30 minutes until firm.
- Cut and Serve: Remove the set dough from the container. Dust the top with the reserved 2g of matcha powder (and powdered sugar if using). Use a sharp knife to cut into small squares. Serve immediately or chill for later.
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