Summer brings a delightful range of matcha mochi desserts that provide chewy, green indulgence. Options like Matcha Mochi Ice Cream Bars and Matcha Strawberry Mochi blend invigorating flavors with traditional textures. For something unique, try Matcha Lava Cake Mochi or Matcha Coconut Mochi Bites. Other tasty choices include Matcha Red Bean Mochi and tropical Matcha Mango Mochi Rolls. With so many delicious variations, there’s no shortage of ways to enjoy matcha this season. Explore these delightful recipes for more inspiration.
Matcha Mochi Ice Cream Bars
Matcha Mochi Ice Cream Bars are a delightful fusion of traditional Japanese mochi and creamy ice cream, making them a perfect treat for hot summer days. These bars are not only visually appealing but also provide a unique chewy texture that pairs wonderfully with the rich flavor of matcha green tea.
Ideal for gatherings, pool parties, or simply enjoying at home, these bars require a prep time of about 30 minutes, with some additional chilling time before serving.
Ingredients:
- 1 cup sweet rice flour (mochi flour)
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 2 cups vanilla ice cream (or any flavor of your choice)
- Cornstarch or potato starch (for dusting)
Instructions:
- In a mixing bowl, combine the sweet rice flour, sugar, and matcha powder. Whisk until well combined.
- Gradually add the water and vanilla extract to the dry mixture, stirring continuously until you achieve a smooth batter.
- Pour the batter into a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1 minute. Stir, then microwave for another 1-2 minutes until the dough thickens and becomes sticky.
- Once cooked, let the mochi cool for a few minutes. Dust a clean surface with cornstarch or potato starch. Turn the mochi dough out onto the surface and dust the top with more starch to prevent sticking.
- Roll out the mochi into a rectangle approximately 1/4 inch thick. Allow it to cool completely.
- Once the mochi is cool, use a sharp knife to cut it into small rectangles or squares that will wrap around each ice cream bar.
- Scoop out 2 tablespoons of softened ice cream and place it in the center of each mochi piece. Carefully fold the edges of the mochi over the ice cream to enclose it completely, shaping it into a bar.
- Repeat with the remaining mochi and ice cream until all are wrapped.
- Place the matcha mochi ice cream bars on a parchment-lined tray and put them in the freezer for 4-6 hours, or until they are firm.
Variations:
- For a sweeter twist, try using chocolate or fruity ice cream flavors.
- Experiment with different flavored matcha powders, like vanilla matcha or ginger matcha, to give your bars a unique flavor.
Tips:
- Always keep mochi dusted with cornstarch while handling to prevent it from becoming too sticky.
- If you want softer mochi, you can adjust the cooking time slightly; just confirm it holds its shape.
- These bars can be stored in an airtight container in the freezer for up to 2 weeks, making them ideal for make-ahead treats!
Matcha Strawberry Mochi
Matcha Strawberry Mochi is a delightful fusion dessert that combines the earthy flavors of matcha with the sweetness of strawberries. This treat is perfect for those who love chewy snacks and want to impress their friends or family at summer gatherings. It’s a fantastic option for anyone seeking unique desserts, and it’s vegetarian-friendly! The preparation time for this dish is around 1 hour, plus chilling time.
Ingredients:
- 1 cup glutinous rice flour (mochi flour)
- 1 cup water
- 2 tablespoons matcha powder
- 1/4 cup granulated sugar
- 1 cup fresh strawberries, hulled and halved
- Cornstarch or potato starch, for dusting
- Optional: sweetened red bean paste or white chocolate for filling
Instructions:
- Prepare the Mochi Mixture: In a mixing bowl, combine glutinous rice flour, matcha powder, and granulated sugar. Gradually add water while stirring until you have a smooth batter.
- Steam the Mochi: Pour the mixture into a heatproof dish or a silicone mold. Steam over boiling water for about 25–30 minutes, or until the mochi is translucent and firm to the touch.
- Cool the Mochi: Once cooked, remove the mochi from the steamer and let it cool slightly at room temperature. Once cool enough to handle, dust your hands and work surface with cornstarch to prevent sticking.
- Shape the Mochi: Take a small portion of the cooled mochi and flatten it out in your hand. Place a half strawberry in the center, and if desired, add a small amount of sweetened red bean paste or white chocolate. Pinch the edges together to enclose the filling, then roll it into a ball. Confirm it’s completely sealed.
- Dust and Serve: Roll the filled mochi in cornstarch to keep it from sticking, then place it on a plate. Repeat with remaining ingredients.
- Chill (Optional): For a rejuvenating treat, refrigerate the mochi for about 15-30 minutes before serving.
Variations and Tips:
- Flavor Substitutions: Experiment with different flavor powders such as cocoa powder for chocolate mochi or taro powder for a unique twist.
- Fruits: You can substitute strawberries with other fruits like mango, peaches, or raspberries for a different fruity flavor.
- Serving Suggestions: Serve the mochi alongside a scoop of vanilla or green tea ice cream for an indulgent dessert experience.
- Storage: Store any leftover mochi in an airtight container in the fridge for up to 2 days. They are best consumed fresh. Dust with cornstarch again before serving if they become sticky.
Matcha Lava Cake Mochi
Matcha Lava Cake Mochi is a delightful fusion dessert that combines the rich, earthy flavor of matcha with the chewy, delightful texture of mochi and the indulgent experience of a lava cake. This dessert is perfect for matcha lovers and those looking to impress their guests with a unique and visually stunning treat.
With a total preparation time of about 45 minutes, this dessert is ideal for cozy gatherings or special occasions.
Ingredients:
- 1 cup glutinous rice flour
- 2 tablespoons matcha powder
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- Cornstarch (for dusting)
Cooking Steps:
1. Prepare the Lava Filling: In a small saucepan, combine the white chocolate chips and heavy cream over low heat. Stir continuously until melted and smooth. Remove from heat and allow it to cool slightly.
Once cooled, refrigerate for about 15-20 minutes to thicken.
2. Make the Mochi Batter: In a mixing bowl, combine glutinous rice flour, matcha powder, granulated sugar, water, and salt. Mix well until the batter is smooth and free of lumps.
3. Steam the Mochi: Pour the batter into a lightly greased heatproof dish or a mochi mold. Cover it with a clean kitchen towel or plastic wrap and steam for about 20 minutes over boiling water.
4. Shape the Mochi: After steaming, allow the mochi to cool slightly. Sprinkle a clean surface with cornstarch.
Transfer the mochi onto the dusted surface and cut it into squares.
5. Assemble the Lava Cakes: Take a square of mochi, flatten it out, and add about 1 teaspoon of the chilled white chocolate filling in the center. Carefully fold the edges over the filling and pinch to seal, ensuring no filling escapes.
Roll it gently to form a ball. Repeat for all mochi squares.
6. Serve: Serve the Matcha Lava Cake Mochi immediately or chill in the refrigerator for a firmer texture.
To enjoy, simply pop one in your mouth and experience the creamy, matcha-tastic explosion inside!
Variations & Tips:
- Flavor Variations: Experiment with different fillings by using dark chocolate or fruit-based fillings like strawberry or raspberry coulis.
- Presentation: Dust the finished mochi with additional matcha powder or powdered sugar for a beautiful presentation.
- Advance Preparation: You can make the mochi dough and filling in advance and assemble just before serving for the freshest experience.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to three days, but these are best enjoyed fresh.
Enjoy your Matcha Lava Cake Mochi!
Matcha Coconut Mochi Bites
Matcha Coconut Mochi Bites are delightful, chewy treats that beautifully blend the earthy flavor of matcha with the creaminess of coconut.
These bite-sized desserts are perfect for summer, offering a revitalizing taste that’s ideal for gatherings, picnics, or simply as a sweet snack for matcha lovers. The preparation time is approximately 30 minutes, with additional time needed for chilling, making them simple yet impressive for any occasion.
Ingredients:
- 1 cup sweet rice flour (mochi flour)
- 1/4 cup granulated sugar
- 1/2 teaspoon matcha powder
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- Shredded coconut (for rolling)
- Cornstarch (for dusting)
Cooking Steps:
- In a microwave-safe bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, and salt.
- Gradually add the coconut milk to the dry ingredients, stirring until the mixture is smooth and lump-free.
- Cover the bowl with plastic wrap, leaving a small vent for steam to escape.
- Microwave the mixture on high for 2 minutes. Carefully remove and stir, then return it to the microwave for an additional 1-2 minutes until it becomes sticky and translucent.
- Once cooked, transfer the mochi mixture onto a cornstarch-dusted surface. Allow it to cool for a few minutes until it’s manageable to touch.
- Dust your hands with cornstarch and take small portions of the mochi dough. Roll them into small, bite-sized balls.
- Roll each mochi ball in shredded coconut for a delicious finishing touch.
- Place the mochi bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Variations and Tips:
- Filling Options: Experiment by adding a small piece of fruit such as mango, strawberry, or a chocolate center in the middle of your mochi before rolling them into balls for added flavor.
- Flavored Coconut Milk: Use flavored coconut milk, like vanilla or pandan, for a unique twist on the traditional flavor.
- Storage: Keep the mochi bites in an airtight container in the refrigerator for up to a week. If they become too sticky, dust them lightly with cornstarch before serving.
- Add a drizzle: For an elegant touch, drizzle some melted white chocolate over the mochi bites before serving.
- Gluten-free: Confirm that your sweet rice flour is certified gluten-free for a completely gluten-free treat.
Matcha Red Bean Mochi
Matcha Red Bean Mochi is a delightful Japanese dessert that beautifully combines the earthy flavor of matcha with the sweet and creamy texture of red bean paste. This mochi is an ideal treat for matcha lovers and anyone looking to explore traditional Japanese sweets. The preparation time for this dessert is approximately 1 hour, with an additional time for cooling and resting.
Ingredients:
- 1 cup glutinous rice flour (mochi flour)
- 1/4 cup matcha powder
- 1/2 cup sugar
- 1 cup water
- 1 cup red bean paste (sweetened)
- Cornstarch or potato starch (for dusting)
Cooking Steps:
- Mix dry ingredients: In a mixing bowl, combine the glutinous rice flour, matcha powder, and sugar.
- Add water: Gradually stir in the water until the mixture is smooth and free of lumps.
- Steam the mixture: Pour the batter into a heatproof dish and steam it in a steamer for about 30 minutes over medium heat until the mochi is translucent and firm. Stir occasionally to guarantee even cooking.
- Cool the mochi: Once cooked, carefully remove the mochi from the steamer and let it cool for about 10-15 minutes.
- Shape the mochi: Dust your hands and a clean surface with cornstarch or potato starch. Take a portion of the mochi and flatten it out into a small disc. Place a small spoonful of red bean paste in the center and fold the edges over to form a ball. Pinch tightly to seal.
- Repeat: Continue this process until all the mochi dough and red bean paste have been used.
- Dust and serve: Dust the finished mochi with additional cornstarch to prevent sticking. Serve immediately or refrigerate until needed.
Variations and Tips:
- Flavors: You can experiment with different flavors by adding fruit purees, cocoa powder, or flavored extracts to the mochi dough before steaming.
- Filling options: Instead of red bean paste, try using other fillings like sweetened coconut, fruit preserves, or even chocolate ganache.
- Storage: Keep leftover mochi in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Dust with cornstarch again before serving if they become sticky.
- Cultural pairing: Serve your Matcha Red Bean Mochi with a cup of matcha tea for a complete Japanese-inspired dessert experience.
Matcha Mochi Donuts
Matcha mochi donuts are a delightful twist on the classic donut, combining the chewy texture of mochi with the earthy, vibrant flavor of matcha green tea. These delectable treats are perfect for matcha enthusiasts or anyone looking to indulge in a unique dessert that feels both light and satisfying.
With a preparation time of about 30 minutes, followed by baking, these donuts are ideal for summer gatherings, brunches, or a special afternoon snack.
Ingredients
- 1 cup glutinous rice flour (mochi flour)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 tablespoon matcha powder
- 1/4 teaspoon salt
- 1/2 cup coconut milk (or any non-dairy milk)
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking oil for greasing the donut pan
- Optional toppings: powdered sugar, matcha glaze, sesame seeds, or shredded coconut
Cooking Steps
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a donut pan with cooking oil.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, matcha powder, and salt until evenly blended.
- Combine Wet Ingredients: In another bowl, mix together the coconut milk, egg, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
- Fill the Donut Pan: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool: Remove the donuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips
- Flavor Variations: To experiment with flavors, you can add a teaspoon of almond or lemon extract to the batter or mix in fresh fruits like blueberries or raspberries.
- Toppings: For a sweet glaze, mix powdered sugar with a bit of coconut milk and a teaspoon of matcha, and drizzle it over the cooled donuts. You can also sprinkle with sesame seeds or shredded coconut for added texture.
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They can also be frozen for longer storage; just thaw at room temperature or reheat in the microwave for a few seconds before serving.
- Gluten-Free: Confirm that the sugar and any additional mix-ins you use are gluten-free to maintain this dessert’s gluten-free status.
Enjoy making your matcha mochi donuts, and savor the delightful blend of chewy and flavorful goodness!
Matcha Cheesecake Mochi
Matcha Cheesecake Mochi is a delightful fusion dessert that combines the creamy richness of cheesecake with the chewy texture of mochi, all infused with the earthy flavor of matcha green tea.
This treat is perfect for matcha lovers and anyone looking for a unique sweet dish to enjoy during the summer. With a preparation time of about 1 hour, plus a chilling time of 2 hours, this recipe is ideal for gatherings, tea time, or simply indulging in a delightful homemade dessert.
Ingredients
- 1 cup glutinous rice flour (also known as sweet rice flour)
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons matcha green tea powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cornstarch or potato starch for dusting
Instructions
- In a bowl, mix the glutinous rice flour, water, sugar, matcha powder, and salt until you have a smooth batter.
- Pour the mixture into a greased and lined steaming tray or a heatproof dish.
- Steam the mixture over simmering water for about 25-30 minutes or until it becomes translucent and slightly firm to the touch.
- While the mochi is steaming, make the cheesecake filling. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the mochi is ready, remove it from the steamer and let it cool for about 10 minutes. Dust a clean surface with cornstarch to prevent sticking.
- Turn the mochi out onto the cornstarch-dusted surface and gently knead a few times until it’s pliable, then divide it into small, even pieces (about the size of a golf ball).
- Flatten each piece of mochi into a disc using your hands, making sure the edges are smooth.
- Place about a teaspoon of cheesecake filling in the center of each mochi disc and fold the edges over to seal the filling inside, rolling gently into a ball shape.
- Repeat until all the mochi and filling is used up. Dust the finished mochi with extra cornstarch to prevent sticking.
- Refrigerate the mochi for at least 2 hours before serving to set.
Variations and Tips
- Experiment with different flavors by adding fruit puree, chocolate, or vanilla to the cheesecake filling.
- For a dairy-free option, substitute cream cheese with vegan cream cheese or a coconut cream alternative.
- To enhance the presentation, consider rolling the finished mochi in crushed nuts, coconut flakes, or additional matcha powder.
- Keep the mochi in an airtight container in the fridge for up to a week, or freeze them for longer storage.
- Be mindful when sealing the mochi; confirm there are no cracks to prevent the filling from leaking out during cooking.
Matcha Mango Mochi Rolls
Matcha Mango Mochi Rolls are a delightful and revitalizing summer dessert that combines the earthy flavor of matcha with the tropical sweetness of mango. These chewy rice cake rolls are perfect for those who enjoy unique treats and are great for serving at summer parties or as a light snack.
With a preparation time of about 30 minutes and a chilling time of at least 2 hours, these mochi rolls are easy to make and are sure to impress your friends and family.
Ingredients:
- 1 cup sweet rice flour (glutinous rice flour)
- 2 tablespoons matcha powder
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 ripe mango, peeled and sliced into thin strips
- Cornstarch (for dusting)
- Sweetened shredded coconut (optional, for coating)
Cooking Steps:
- In a mixing bowl, combine the sweet rice flour, matcha powder, and sugar. Mix well to guarantee even distribution of the matcha.
- Gradually add the water while stirring continuously, until the mixture forms a smooth batter.
- Transfer the batter to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 2 minutes, then stir. Repeat this process for a total of about 8-10 minutes until the mixture becomes thick and sticky.
- Once cooked, remove the mochi from the microwave and let it cool slightly.
- Dust a clean surface with cornstarch to prevent sticking. Turn the mochi out onto the surface and knead gently for a brief moment until it is pliable, adding more cornstarch as necessary.
- Roll the mochi into a rectangular shape, about 1/4 inch thick.
- Lay the sliced mango strips on one edge of the mochi rectangle, then carefully roll it up tightly to form a roll.
- Using a sharp knife, slice the roll into bite-sized pieces. If desired, roll the pieces in shredded coconut for added texture and flavor.
- Place the mochi rolls in an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Variations and Tips:
- Substitute mango with other fruits like strawberries, bananas, or kiwi for different flavor combinations.
- For a more complex flavor, consider adding a layer of sweetened red bean paste before placing the fruit.
- You can lightly sprinkle extra matcha powder on top before serving for added visual appeal.
- If you don’t have a microwave, you can steam the mochi batter in a bamboo steamer for a similar result. Just guarantee to cover it well.
- Make sure the mochi remains dusted with cornstarch to prevent it from sticking together.
Matcha Peanut Butter Mochi
Matcha Peanut Butter Mochi is a delightful fusion dessert that blends the earthy flavors of matcha with the creamy richness of peanut butter, resulting in a chewy, satisfying treat.
This recipe is perfect for those who love Japanese desserts and want to impress their friends or family with something unique. Ideal for summer gatherings or as a sweet afternoon snack, this mochi requires a bit of preparation but is definitely worth the effort. The overall prep and cook time is around 45 minutes.
Ingredients:
- 1 cup sweet rice flour (mochi flour)
- 1 cup water
- 1/3 cup granulated sugar
- 2 tablespoons matcha powder
- 1/3 cup peanut butter (creamy or crunchy based on preference)
- Cornstarch or potato starch (for dusting)
- Optional: crushed peanuts or matcha powder for garnish
Cooking Steps:
- In a microwave-safe bowl, whisk together the sweet rice flour, water, granulated sugar, and matcha powder until smooth.
- Cover the bowl with plastic wrap, leaving a small vent for steam to escape.
- Microwave the mixture on high for about 1-2 minutes, then stir. Continue microwaving in 1-minute intervals, stirring in between, until the mixture thickens and becomes sticky.
- Once cooked, let the mochi cool slightly and knead it gently with cornstarch-dusted hands.
- Divide the mochi into equal portions, roughly about 1 ounce each.
- Flatten each mochi piece in the palm of your hand and place about 1 teaspoon of peanut butter in the center. Fold the edges over the filling and shape it into a ball.
- Roll each filled mochi in cornstarch or potato starch to prevent sticking.
- Place the finished mochi on a plate and allow them to cool completely. You can garnish with crushed peanuts or a dusting of matcha powder if desired.
Variations and Tips:
- Flavor Variations: Experiment with different nut butters like almond or cashew for a unique taste.
- Add-ins: Incorporate chocolate chips or fruit fillings to elevate the flavors.
- Storage: These mochis can be stored in an airtight container in the fridge for up to a week. Just remember to sprinkle some starch in between to avoid them sticking to each other.
- Serving Suggestion: Serve these with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra indulgent dessert.
Matcha Mochi Pancakes
Matcha Mochi Pancakes are a delightful twist on traditional pancakes, combining the rich flavors of matcha green tea powder with the chewy texture of mochi.
They make for a unique and tasty breakfast or brunch treat, perfect for matcha enthusiasts or anyone looking to explore fusion dessert ideas.
This recipe is easy to prepare and requires about 20 minutes of cooking time, making it ideal for both leisurely weekends or a quick weekday breakfast.
Ingredients:
- 1 cup glutinous rice flour (mochi flour)
- 2 tablespoons matcha green tea powder
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (plus extra for cooking)
- Optional toppings: whipped cream, fresh fruit, honey, or maple syrup
Cooking Steps:
- In a large mixing bowl, combine the glutinous rice flour, matcha powder, sugar, baking powder, and salt. Whisk together until well blended.
- Slowly pour in the almond milk and vegetable oil, stirring continuously until a smooth batter forms. If the batter is too thick, add a little more almond milk to reach a pourable consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve warm with your favorite toppings such as whipped cream, fresh fruit, honey, or maple syrup.
Variations and Tips:
- For a sweeter version, add chocolate chips or blueberries to the batter before cooking.
- You can substitute part of the flour with all-purpose flour if you prefer a lighter texture.
- To make them vegan, verify the milk is plant-based and use a vegan sugar alternative.
- For added flavor, a pinch of cinnamon or vanilla extract can be mixed into the batter.
- Experiment with different toppings; shredded coconut, nuts, or even matcha-infused whipped cream can elevate the dish.
Matcha Mochi Cupcakes
Matcha Mochi Cupcakes are a delightful fusion of traditional Japanese mochi and fluffy cupcake textures, making them a unique treat perfect for summer gatherings or a cozy afternoon snack.
These cupcakes are ideal for matcha lovers and anyone looking to impress their friends with a deliciously different dessert. The prep time for these cupcakes is about 20 minutes, with an additional 25-30 minutes for baking.
Ingredients:
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup granulated sugar
- 2 tablespoons matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut milk (canned or boxed)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, sweetened red beans, fresh berries
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine the sweet rice flour, sugar, matcha powder, baking powder, and salt. Mix well until fully combined.
- In a separate bowl, whisk together the coconut milk, eggs, melted butter (or coconut oil), and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring just until combined. Be careful not to overmix.
- Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven for 25-30 minutes or until the cupcakes are puffed and a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve with your choice of toppings like whipped cream, sweetened red beans or fresh berries.
Variations & Tips:
- For a moister cupcake, try adding a couple of tablespoons of yogurt to the batter.
- To enhance the matcha flavor, increase the matcha powder to 3 tablespoons.
- Experiment with different toppings such as chocolate ganache or toasty coconut flakes for added texture and flavor.
- Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Enjoy them chilled or warmed slightly in the microwave.
