Matcha Mochi Cookies

matcha mochi cookies

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Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are hard to resist!


Units Scale
  • 10 oz silken tofu, drained
  • 1 3/4 cup shiratamako flour
  • 3/4 cup joshinko flour
  • 2 1/2 tablespoons matcha (premium grade, preferably)
  • 1 cup brown sugar or granulated sugar
  • Pinch of salt
  • 6 tablespoons vegetable or grapeseed oil
  • 1/4 cup water


  1. Preheat the oven to 350ºF.
  2. Line a baking sheet with parchment paper or non-stick foil. Set aside.
  3. Mash the silken tofu in a bowl and set aside.
  4. Place the shiratamako and joshinko flour in a separate bowl.
  5. Stir in the matcha powder, sugar, and salt.
  6. Add the tofu, oil, and water, and stir until the ingredients are combined.
  7. Using your hands, knead the dough for a few minutes until it becomes softer, like the consistency of cookie dough.
  8. Scoop about 2 tablespoons of the dough and roll it into a ball. Shape it into a round cookie about 2 1/2 inches in diameter and place it on the baking sheet. Repeat this step until all the dough has been used.
  9. Bake in the middle rack of the oven for 27 to 30 minutes, until the top is dry and a little crispy, and the bottom part of the cookies is medium brown. Turn the oven off and leave the cookies in the oven for an additional 5 minutes to give them a crispier texture.
  10. Transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature.


The inside of the cookie should be chewy like mochi.

It’s best to enjoy them the day of as they have the perfect mixture of dry and slightly crispy exterior and chewy interior. The next day they will still be good but will no longer be crispy.

I recommend refrigerating them in an airtight storage container to prevent as little moisture as possible from coming in contact with the cookies.


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