Matcha Butter Mochi

"Notes from the court" study

Matcha Butter Mochi

Matcha Butter Mochi Batter

Study

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My new series, Notes from the Court, grew out of my own diary entries - pages filled with that familiar tension between wanting to keep going and wanting to let go. Do I still want to compete? Do I still have more to give? That constant rally.

Writing in my diary has become something deeply soothing for me - an escape, but also a way to process. The greens in my recent studies reflect that same feeling: calm, grounding, repetitive in the best way.

They remind me of another ritual that keeps me centered... my morning matcha. It’s not really about the drink itself, but the process. Measuring, whisking, waiting. Taking the time to prepare something that slows me down before the day speeds up again.

I wanted to translate that ritual into something edible - something comforting and joyful.

Here’s a soul-soothing treat inspired by my new work: Matcha Butter Mochi.

Soft, chewy, gently sweet, and grounding - just like the greens on my canvas.

Ingredients

• 125 g unsalted butter (melted)

• 4 eggs

• 400 g granulated sugar

• 400 ml unsweetened coconut milk (1 standard can)

• 400 g sweet glutinous rice flour

• 2 tsp vanilla extract

• 3-4 tbsp matcha powder

• 2 tsp baking powder

• ½ tsp sea salt

• Optional: toasted or black sesame seeds for topping

Instructions:

• Preheat the oven to 175°C.Lightly butter or spray a rectangular baking dish (approx. 32 × 23 cm)

• Prepare the matcha butter: Melt the butter gently in a small saucepan over low heat. Or in a microwave. Remove from heat. Sift the matcha powder directly into the warm butter and whisk until smooth and green. Set aside to cool slightly.

• In a large bowl, whisk together the eggs, sugar, milk, coconut milk, and vanilla extract until pale and slightly frothy. Then add the matcha butter and whisk until combined.

• Add the dry ingredients: glutinous rice flour, baking powder, and salt directly into the bowl and whisk until smooth. Try not to overmix. The batter should be glossy, smooth, and pourable.

• Pour the batter into the prepared pan and tap lightly on the counter to release air bubbles. Sprinkle with sesame seeds if using. Bake for about 45 minutes, until the surface is golden-green and the center no longer jiggles when gently shaken.

• Cool & serve. Let the mochi cool completely in the pan (about 1 hour).

Tips:

You can freeze them and pop them in the microwave for 10-20 seconds and enjoy them warm whenever you want - or you take them out of the freezer and let them sit at room temperate for an hour. Otherwise they last up to 3 days in the fridge. Enjoy!