Do matcha and white chocolate go together?

Yes, matcha and white chocolate are a perfect match. The creaminess of white chocolate balances matcha's earthy, slightly bitter notes. In a matcha white chocolate mochi cake , this pairing creates a rich yet smooth flavor that appeals to both matcha lovers and dessert fans.

Is it okay to mix matcha and chocolate?

It’s more than okay—it’s delicious. Matcha works well with all types of chocolate, especially white chocolate, which tones down the bitterness. You can mix them in cookies, cakes, or even brownies. Just keep the ratios balanced to avoid overpowering the matcha.

Why did my matcha cookies turn brown?

Matcha changes color when exposed to high heat, light, or aluminum-based leavening agents. To avoid browning, use fresh, high-quality matcha, aluminum-free baking powder, and bake at a lower temperature. This helps keep your cookies—and your matcha white chocolate mochi cake —a vibrant green.

Can I add matcha to cookie dough?

Yes, you can. Add 1–2 tablespoons of matcha powder per cup of flour in your cookie recipe. Sift it with the dry ingredients for even mixing. It adds flavor, color, and a hint of bitterness that pairs well with sweet elements like white or dark chocolate chips.

How long does matcha white chocolate mochi cake stay fresh?

Matcha white chocolate mochi cake stays fresh for 3–4 days at room temperature when wrapped well, and up to a week in the fridge. You can also freeze slices for longer storage. To restore chewiness, microwave individual pieces for 10–15 seconds.

Can I use sweetened or unsweetened matcha powder?

Always use unsweetened matcha powder for baking. Sweetened matcha contains sugar and additives that can alter the taste and structure of your dessert. Unsweetened, culinary-grade matcha gives you full control over flavor and color.

Matcha White Chocolate Mochi Cake

Ingredients

Scale

1 ½ cups mochiko (sweet rice flour)
1 cup granulated sugar
1 tbsp matcha powder (culinary grade)
1 tsp baking powder
¼ tsp salt
1 cup whole milk (room temperature)
½ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
¾ cup white chocolate, chopped

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a large bowl, sift together mochiko, matcha, baking powder, and salt.
In a separate bowl, whisk milk, melted butter, eggs, and vanilla.
Gradually add wet ingredients to the dry ingredients. Mix until smooth.
Fold in chopped white chocolate.
Pour batter into prepared pan and tap to release air bubbles.

Pouring matcha mochi batter into a lined pan
Bake for 45–55 minutes or until edges are golden and center is just set.
Cool completely before slicing. Store wrapped at room temp or refrigerate.

Notes

Use only unsweetened, high-quality matcha for the best color and flavor.
Store airtight to keep the mochi texture soft for up to 4 days at room temperature.

Author: chef Nada
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-American Fusion
Diet: Gluten Free

Nutrition

Serving Size: 1 square
Calories: 230
Sugar: 18g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: matcha, mochi, white chocolate, rice flour, gluten-free