Matcha Mochi Squares (Soft, Chewy & Steamed)

October 13, 2026 Ellen 0 Comments

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Matcha Mochi Squares – Soft, Chewy, Bite-Sized

Let’s talk about matcha mochi. It’s chewy, it’s bite-sized, and it’s a gorgeous shade of green that happens naturally, with no food coloring involved. If you’ve had chi chi dango, think of this as its sophisticated, tea-sipping cousin.

Why This Matcha Mochi Recipe Works

Most chi chi dango recipes use coconut milk and food coloring. I swapped in whole milk for a milder flavor, so the matcha is the main character and not a backup dancer. The color comes from matcha powder, and the flavor comes from it too. No dye needed.

Steamed, Not Baked (Your Mochi Will Thank You)

I’ve baked mochi before, and it always forms a crust everywhere it touches the pan. That’s great for a brownie edge and not so great for a bite-sized mochi. Steaming gives you a soft, smooth, evenly textured square on every side.

What You’ll Need for Matcha Mochi

You need sweet rice flour (often sold as mochiko), sugar, baking powder, matcha, milk, vanilla and a little oil for greasing. Culinary grade matcha works best here. Save the ceremonial grade for sipping while you wait.

Tips for Perfect Chewy Mochi

Grease the pan and the parchment well. Mochi is clingy, like an ex.
Keep the batter about 1 inch thick so it steams evenly. Depending on your pan size, you might need to steam in 2 batches.
Jiggle the pot at 25 minutes. If the mochi still wobbles, give it 5 more minutes.
Let it cool at least 15 minutes before lifting it out. It firms up as it cools.

Sesame Seeds or Potato Starch?

Both keep the mochi from sticking to your hands, and everything else. Roasted white sesame seeds add a nutty crunch. Potato starch gives a classic, clean finish. Pick your fighter.

How to Store Matcha Mochi

Enjoy it right away, or keep it in an airtight container for up to 3 days. Mochi firms up in the fridge, so I recommend room temperature.

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Visual Step-by-Step Guide for Making Matcha Mochi Squares:

What’s in the matcha mochi squares

matcha
sweet (glutinous) rice flour
whole milk
granulated sugar
baking powder
vanilla extract
sesame seeds (for dusting)
potato starch (for dusting)

Ingredients for Matcha Mochi Square Bites

Matcha Mochi Squares

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Forget the oven—this steamed Matcha Mochi is delightfully soft, perfectly chewy, and completely crustless! Made with whole milk for a mild, creamy base that lets the earthy green tea flavor take center stage, these bite-sized squares are a brilliant twist on classic chi chi dango. Coat them in toasted sesame seeds or potato starch and enjoy pure mochi magic.

Author: Ellen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (includes cooling time)
Yield: 16 servings 1x
Category: Dessert, Snack
Cuisine: Asian, Chinese
Diet: Steam

Ingredients

Units Scale

5 ounces water, warm
1 tablespoon matcha powder (culinary grade works best)
7 ounces whole milk
1 teaspoon vanilla extract
8 ounces sweet rice flour
7 ounces granulated sugar
1/2 teaspoon baking powder
1 tablespoon neutral oil for greasing the pans
1/3 cup roasted white sesame seeds (optional)
2 tablespoons potato starch for dusting, if not using sesame seeds

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Instructions

Boil about 3 cups of water in your steamer pot. Place your steamer rack inside the pot and make sure the water sits about 1 inch below the steamer rack. Adjust the amount of water if necessary.
As all steamer pots vary in size, use a baking pan that fits inside the steamer pot well. Examples of pans you can use are 8 or 9 inch cake pans, 8×8 brownie pan, or pyrex containers. Grease your baking pan well with oil. Line the pan with parchment paper and grease the paper and the up the sides of the pan.
In a medium mixing bowl, combine sweet rice flour, granulated sugar and baking powder. Set aside.
In a small mixing bowl, combine warm water and matcha powder. Using a whisk, matcha whisk, or milk frother, dissolve the matcha in the warm water. Add the milk and whisk again to combine well. Stir in the vanilla extract.
Pour the matcha mixture in to the bowl of the flour/sugar mixture and stir that together with a silicone spatula until combined well. Then transfer the mixture to the pan you will use to steam. Pour until the batter is about 1 inch thick on the pan. If you have extra batter left, you can steam the mochi in 2 separate batches.
Place the pan inside the steamer and put the lid on the steamer pot. Steam on medium-low heat for 25 to 30 minutes. Jiggle the steamer pot after 25 minutes to see if the mochi has set. If the mochi jiggles and looks soft, steam for another 5 minutes. Remove the pan from the steamer and let that cool on a wire rack for at least 15 minutes. The mochi will continue to set and get more firm as it cools. After 15 minutes, lift the mochi out of the pan by the parchment paper and continue to let the mochi cool on the wire rack.
After about 30 minutes of cooling, sprinkle roasted sesame seeds on top of the mochi. The mochi will be sticky and will allow the sesame seeds to adhere well. Flip the mochi over onto a clean surface and sprinkle more sesame seeds on the other side. Slice the mochi into water shapes you want. Sprinkle more seeds on the cut sides.
If not using sesame seeds, dust the surface of the mochi with potato starch. Flip the mochi over, remove the parchment paper from the bottom and dust with more potato starch. Cut into shapes and dust all the cut sides with more potato starch.
Either the sesame seeds or potato starch will help make the mochi easy to handle and not sticky. Enjoy immediately or store in an airtight container for up to 3 days.

Nutrition

Serving Size: 4 squares
Calories: 134 kcal
Sugar: 13 g
Sodium: 21 mg
Fat: 2.8 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.1 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 1 mg

❓FAQ’s for Matcha Mochi Squares

What is matcha mochi?

Matcha mochi is a soft, chewy Japanese-style rice cake flavored with matcha green tea powder. This version is like chi chi dango, made with sweet rice flour, steamed and cut into squares (or rectangles, triangles, octagons…)

Can I use regular rice flour?

No. You need sweet (glutinous) rice flour, such as mochiko. Regular rice flour won’t give you that stretchy, chewy texture.

Is glutinous rice flour gluten-free?

Yes. Despite the name, there’s no gluten in it. “Glutinous” refers to the sticky texture. Check your package for cross-contamination warnings if you’re strict.

Why steam instead of bake?

Baking creates a crust where the mochi touches the pan. Steaming keeps every side soft, smooth and evenly textured.

What kind of matcha should I use?

Culinary grade matcha works best. It has a bold flavor that holds up against the milk and sugar. Ceremonial grade works too, but it’s pricey for baking.

Can I use coconut milk or a plant-based milk?

Yes, but the flavor will change. Coconut milk is richer and more tropical. I used whole milk so the matcha stays front and center. Oat milk, soy milk or almond milk will work well here too.

How do I know when the mochi is done?

Jiggle the pot after 25 minutes. If the mochi looks set and doesn’t wobble, it’s done. If it’s still soft and jiggly, steam 5 more minutes.

Why is my mochi so sticky?

Mochi is naturally sticky. Coat it with roasted sesame seeds or potato starch, including the cut sides, and use a greased or dusted knife.

How long does matcha mochi last?

Up to 3 days in an airtight container. It’s best the day it’s made.

Can I microwave the mochi instead of steaming?

I haven’t tested this recipe in the microwave. Steaming gives the smoothest, most even texture, so I recommend sticking with it.