Two Minute Matcha Mochi Cupcakes
Got a couple of minutes? Then you have time to create not one, but two Matcha Mochi Cupcakes!
Our current weather situation isolated me at home with limited supplies.
With no way to get to the store, I was forced to make do. Gee… all I have is mochiko…and butter!
Butter mochi? Nah, takes too long. I have something better.
Weeks ago, I experimented with a microwaved concoction but these attempts were haphazard, without documentation or photos. Ugh!
This was no good—the situation called for a “do over”.
Surrounded by ice and with plenty of time on my hands … I gave it a go.
A few false-starts later I soon realzed that trying to keep the recipe to a single serving was not working. This creation needed room to grow/
After all, mochi is addicting …who can only eat just one? Not me.
Two Minute Matcha Mochi Cupcakes
Ingredients:
1 large egg
1/2 cup of mochiko (sweet rice flour)
1/4 cup of milk
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 tablespoons soft butter
1 tablespoon green tea powder (powdered matcha)
Instructions:
This is so easy, I dare you not to make this.
Grab 2 large microwavable coffee mugs. ( I know, no messy bowls!)
In one of the mugs mix the egg and soft butter together. Add the mochiko, cornstarch, sugar and baking powder.
Pour in the milk. I only had canned evaporated milk on hand but I’ve made a similar batch with regular milk and it worked. Soy milk was okay too. (That’s right… I’ve been playing mad scientist.)
Add the matcha powder. You can find this in most specialty or Asian stores.
Mix, mix, mix! Make sure you get all the bits in the bottom edges. I used a solo fork for this entire process!
Pour or scoop half of the batter into the second cup. Do not be tempted to leave this in a single serving. It will spill over.
And what a mess that was!
Microwave both the cups together for 2 minutes on high. The cupcake will rise as it nears completion but will fall just a little when done.
Those familiar with mochi… you know what this is about. For newcomers, the consistency may be unexpected as this is not an airy delight.
It is heavy and thick with distinctive chewiness. I think that is what makes mochi so enjoyably addicting. It’s all about the texture.
It’s not very sweet either—the green tea flavor really comes through and I enjoyed eating it plain but I imagine creative bakers adding chocolate chips or frosting.
The best part is that this is two servings, one for you and another for you. 
So what do you think?
Come on… I know you want to try it. 
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That looks beautiful. You’ve read my mind, as these were on my to-make list! So quick and easy, you almost need to make it every night. Hmmm.
Thanks sheri! Again…great minds think alike! Please add some chocolate to yours and share.
Yes, yes! I want to try it! You make me want to drive the 2 hours to go buy mochiko
It looks so good. Such an awesome mad scientist you are.
Hi Natakiya! Thanks so much. You flatter me.
Deb, this is so cool! I don’t believe my eyes hehehe … There is no way to substitute mochiko with something right? I don’t know if I can get that here.
Hi Lia, You could use regular flour. But it won’t have the wonderful mochi texture. It will be normal matcha cake. But that’s okay too.
Mochi on the go – definately giving this a whirl – wonder if I can perfect this into a breakfast dish…will report back…
Thanks mils! Let us know what you come up with.
Wow! I love green tea, I love mochi, and I LOVE easy! I am soooo going to do this! As a matter of fact, I’m going to have my little one do this with me because he would love it! Awesome and thanks for sharing!!!
Hi Mrs. P, Thanks! I guess this would be fun and sorta safe to do with a child. No open flames involved.
OMG! I have been trying hard not to make your butter mochi recipe and now you come back with an easy mochi recipe which seems to be fun! I want to play mad scientist in my kitchen too!!!
Thanks Pipaw! It’s fun to play around in the kitchen.
Evil. Just plain evil. *eyeing the new tin of matcha I got last week*
Hi Heather! *evil laugh*
Wow! I’m going to get the ingredients soon and try it out. But I’m not so sure where I can get the sweet rice flour. Is it from Japanese store?
I’ve made microwave mochi before, but not like this. What a great idea! Usually this type of recipe requires baking; I love that you were able to do it in the microwave and your mochi is such a deep green color!
Does it work with regular rice flour?
I have not tried. But I don’t see why it wouldn’t work.
Ok, so I had this recipe bookmarked for awhile now and have been waiting to try it! Sounded sooo easy and delicious. I love mochi and I love green tea…. what could be bad about this?! Well, I don’t know what happened but we made this last night at a family dinner and it went horribly wrong! It tasted practically inedible, and we ended up throwing them out… matcha powder gone to waste
I checked the recipe and we followed it exactly as is (we used regular milk instead of evaporated but it said it would be ok). It was very bitter and seemed like it needed much more sugar, maybe? I’m guessing you didn’t have the same problems as us so any suggestions? I love the ease of this recipe so I REALLY wanted it to be a success so that we could have an easy tasty dessert anytime.
Hi Melinda, Gosh, so sorry your cupcake didn’t turn out as expected. This recipe is definately NOT a sweet dessert, but shouldn’t be bitter either. Maybe your matcha powder is more potent than the one I used. I have no other suggestions except you can add more sugar OR top with frosting like I suggested in the post. Maybe cut back on the matcha?
I don’t own microwave. Can I bake it instead? Any recommendations on temp and time ?
Hi Mandeep, Welcome to our blog. I’m not much of a baker…but I suppose if you looked up standard cupcake baking times, that would work. I don’t recommend placing coffee mugs in the oven though.
I’ll have to try the oven method someday myself.
I’ve tried this recipe a couple times already. It’s delicious and dense and chewy and mochi-like.
The only negative thing I can say is that I can never get mine to look as pretty as yours does. How do you get it to look so puffy and cake-like?
It might be that my butter isn’t soft enough when I mix it with the egg. It could also be that my mugs are too large. Or both? I just don’t know. Do you have any suggestions for prettier looking matcha “cakes”? Mine just turn out kind of short and stubby and lumpy.
Hi Will, Hmmm… Thanks for liking this recipe but sadly, I don’t know the answer. I’m the worst baker in the world. That’s why I use a microwave. Maybe try more baking powder or stir longer to increase air bubbles. I’m sorry.
Thanks for getting back to me so quickly.
I ended up leaving my butter to soften completely over night, upping the baking powder to 3/4 of a teaspoon, and mixing a ridiculous amount more than I thought was necessary.
After these adjustments it came out a lot prettier than it was before and still very delicious. Thanks so much and keep up the great blogging.
Hi Will, Yay! So glad it worked out. Mmm… now I want to go make some for me!