Matcha Mochi Bars

On Chinese New Year, I made these lovely matcha mochi bars. They’re essentially the traditional Chinese rice cakes you can get in pretty much any Asian supermarket except these have a modern Japanese twist to it. First of all, these have a beautiful outer crust. Contained inside are red bean paste and mochi. Second, they’re matcha-flavoured which makes it a great take from the original flavored rice cake. And third, they’re home-made with looove. Cheesy, I know. But it’s quite true especially when you’re talking about the Lunar New Year.



Yield: 9″x 13″ pan


  • 1 pack (400g) glutinous rice flour
  • 1 tbsp matcha + 1 tsp for the layers
  • 1 tsp baking powder
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 can (400 mL) coconut milk
  • 350-400g sweetened red bean paste (coarse)


  1. Preheat oven to 350F.
  2. Grease a 9″x 13″ pan with a tablespoon of vegetable oil.
  3. Mix dry ingredients (flour, matcha, baking powder, sugar) in one large bowl.
  4. Mix eggs, oil, and coconut milk in a separate bowl.
  5. Add wet ingredients to dry ingredients. Mix until well combined.
  6. Pour half of the mixture into greased pan. Spread evenly.
  7. Sift a teaspoon of matcha powder evenly on top of first layer.
  8. Spread red bean paste as the second layer. Make sure you use a spatula to get an even spread.
  9. Finally, pour the remaining batter on top of the red bean paste. Use a spatula to spread evenly over the pan.
  10. Bake for 1 hour until crust is golden brown and toothpick inserted in center comes out clean (a little mochi stuck on there is great!)


Adapted from a traditional rice cake recipe passed-down from a friend’s mom

Matcha Mochi Bars

Mochi reminds me of glutinous rice balls that my dad would make at least once a week. My dad and I are big fans because of its soft, smooth and chewy texture. Instead of the boiling method, mochi bars are baked until its crusty on the outside and chewy in the middle. And of course, you can never go wrong with matcha.

Yield: 16 bars


  • 1 pack (16 oz) glutinous rice flour
  • 1 tbsp matcha powder
  • 1 tsp baking powder
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup cooking oil
  • 400 mL coconut milk

Note: if you like an extra crusty top, sprinkle crushed graham crackers or crushed digestive cookies on top


  1. Preheat oven to 325F.
  2. Line parchment paper in a 8″x8″ baking pan.
  3. Mix flour, matcha powder and baking powder in one small bowl.
  4. Beat eggs, sugar, cooking oil and coconut milk in a large bowl.
  5. Slowly add dry mixture to wet mixture. Beat on medium speed until incorporated.
  6. Pour batter into pan. Sprinkle toppings for extra crusty top.
  7. Bake for 1 hour until toothpick inserted into center comes out clean.
  8. Let it cool in pan for 5 mins before transferring to a rack to cool completely.
  9. Serve and enjoy!