Mochi Matcha Pudding Cake is a chewy, mochi-style dessert bar with a custardy middle and lightly crisp edges. It’s the kind of cake I like when I want something sliceable and neat, but still soft and bouncy.

The flavor is matcha-forward with a gentle vanilla note, and the texture is the main event: it sets like pudding, then turns into that classic glutinous rice flour chew once it’s chilled. I also like that it’s sweet enough to feel like dessert, but still tastes like tea.

For me, this is best as matcha dessert bars for weekends, small get-togethers, or anytime you want a Japanese-inspired sweet that doesn’t need frosting. A simple dusting of powdered sugar is plenty.

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Why You’ll Love This Recipe

Soft and Chewy: You get that mochi-style bounce that makes a glutinous rice flour cake so satisfying, especially after it chills.

Custardy Center: The middle stays a little jiggly and pudding-like, which is exactly what I want in a custardy mochi cake.

One Bowl Batter: It’s a simple whisk-and-pour situation, and the batter is thin and smooth when it’s right.

Matcha That Tastes Like Matcha: Using culinary-grade matcha keeps it pleasantly bitter and earthy instead of tasting flat or grassy.

Easy to Slice and Share: Once chilled, it cuts cleanly into mochi cake squares that travel well and look tidy on a plate.

Key Ingredients

Pan and Finish

Unsalted butter: This is just for greasing the pan so the edges release cleanly. I still like butter here instead of spray because it browns a little and tastes better.
Glutinous rice flour: Dusting the pan helps prevent sticking and gives the sides a little extra grip. Regular rice flour won’t give you the same result.
Powdered sugar: Totally optional, but it makes these look like proper matcha dessert bars. I keep the dusting light so the matcha color still shows.

Batter

Glutinous rice flour: This is where the chewiness comes from, so don’t substitute all-purpose flour. Mochiko-style flour works great.
Granulated sugar: I stick with plain white sugar here so the matcha flavor stays clear.
Matcha powder: Sift it so it doesn’t clump, especially if your matcha has been sitting awhile. Culinary grade is my go-to for baking because it tastes balanced and costs less than the fancy ceremonial stuff.
Baking powder: Helps the cake lift a little so it’s not dense and rubbery.
Fine salt: Don’t skip it. It keeps the sweetness from tasting flat and makes the matcha taste more “tea-like.”
Eggs: Eggs help the custardy center set and give the bars a smoother slice once chilled.
Unsalted butter: Melted butter gives you richer edges and a softer bite than oil, which I prefer in butter mochi matcha.
Whole milk: Whole milk makes the center more pudding-like. Lower-fat milk works, but the texture won’t be as lush.
Coconut milk: I like a little coconut milk for roundness, not for a strong coconut flavor. If you want it more neutral, use all whole milk.
Vanilla extract: Just enough to smooth out the matcha and keep the cake tasting like dessert.

Recipe Instructions

Preheat the oven: Heat the oven to 175 C.
Prep the pan: Grease a 20 cm square pan with butter, then dust lightly with glutinous rice flour and tap out the excess.
Sift the dry ingredients: Sift the glutinous rice flour, matcha powder, baking powder, and salt into a large bowl.
Whisk in the sugar: Add the sugar to the bowl and whisk well so the matcha is evenly mixed through.
Add the wet ingredients: Add the eggs, melted and cooled butter, whole milk, coconut milk (or more whole milk), and vanilla. Whisk until the batter is very smooth and thin, with no dry pockets.
Rest the batter: Let the batter sit for 5 minutes, then whisk again briefly to make sure everything is fully blended.
Bake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until the top is set and lightly browned and the center jiggles slightly like set pudding.
Cool and chill: Cool in the pan for about 30 minutes, then chill for 1 to 2 hours for clean slices and the best chew. Dust with powdered sugar if you want, then slice and serve.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Sift the matcha. Matcha clumps easily, and those little pockets can taste bitter. Sifting takes an extra minute and makes the color much more even.

Use culinary-grade matcha. It’s what I reach for in baking because it stays flavorful after baking and doesn’t get weirdly sharp. If you want a deeper green, add an extra teaspoon of matcha.

Whisk until the batter looks thin. This batter should pour easily, more like a crepe batter than a cake batter. If it looks thick, whisk longer and scrape the bowl well.

Watch the jiggle. The center should still wobble a little when you gently shake the pan, like set pudding. If it’s sloshing, it needs more time; if it’s fully firm, it may be heading toward dry.

Chill before slicing. The chew sets up as it cools, and chilled bars cut much cleaner. A sharp knife helps too.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Hot tea: I like these with sencha, hojicha, or even a plain green tea. Something warm makes the matcha flavor stand out more.
Latte: A matcha latte is a bit much for me with this, but a simple milk latte or café au lait works really well. It turns this into an easy afternoon snack.
Fresh fruit: Strawberries, raspberries, or sliced mango are nice on the side. I’ll do fruit when I want the plate to feel lighter.
Whipped cream: A small spoonful on top is plenty, especially if you skip the powdered sugar. Lightly sweetened whipped cream is all it needs.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. The texture actually gets chewier and easier to slice after it’s been chilled.

If you like a softer center, rewarm a slice briefly in the microwave. I do short bursts so the edges don’t get tough.

You can make this recipe ahead for gatherings since it benefits from chilling time anyway. I usually bake it the day before, then dust with powdered sugar right before serving.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

What’s the best matcha for baking this mochi cake?

Culinary-grade matcha is what I use. It has a balanced bitterness that holds up in the oven, and it’s usually more affordable than ceremonial matcha.

Can I use regular flour instead of glutinous rice flour?

No, not for this recipe. Glutinous rice flour is what gives you the mochi texture; regular all-purpose flour will bake up like a normal cake and won’t have that chewy pudding-cake feel.

How do I know when it’s done baking?

The top should look set and lightly browned, and the middle should still jiggle a little when you gently shake the pan. If the center looks wet or ripples like liquid, bake a bit longer.

Can I skip the coconut milk?

Yes. You can swap the coconut milk for more whole milk for a lighter, more straightforward matcha flavor.

Why do I need to chill it before slicing?

Chilling helps the custardy center finish setting and makes the chewiness more pronounced. It also gives you cleaner edges when you cut the squares.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Mochi Matcha Pudding Cake

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Serving Size: 9

Chewy mochi style matcha pudding cake with a custardy center and lightly crisp edges