I made the viral Korean chocolate mochi—It’s crunchy and chewy

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Sharon Hsu’s matcha white chocolate layered mochi

What if we take the viral chocolate mochi and make a matcha version instead? Matcha Chocolate Mochi! No stovetop needed, just your microwave, for soft, stretchy mochi wrapped in a crackly matcha chocolate shell. The bittersweet, grassy matcha cuts through the white chocolate so every bite tastes balanced and not too sweet. The matcha chocolate is also spread between layers of rolled-out mochi before dipping, so you get flavor from the inside out (which I really love about this trendy treat!). Prep your ingredients and line your sheet pan before you start so the process is smooth! It can get messy dipping in the melted chocolate and matcha powder, so I recommend using gloves if you have them. 

It’s sooo satisfying to stretch this mochi out and enjoy, so I also made sure to share some with my neighbors hehe

- Sharon @ SparkleCakerie

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Matcha Chocolate Mochi Recipe

Yield 4 pieces

Author Sharon Hsu

Prep time

15 Min

Inactive time

20 Min

Total time

35 Min

Take the viral chocolate mochi trend in a new direction with matcha chocolate mochi. This easy microwave recipe layers soft, stretchy mochi with matcha white chocolate, then coats it in a crackly matcha shell. The bittersweet, grassy matcha balances the white chocolate, so every bite tastes rich but not too sweet.

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Ingredients

For the mochi

• 120 grams (about 1 cup) glutinous rice flour, extra for dusting workspace
• 20 grams (about 2 ⅔ tablespoons) tapioca starch
• 20 grams (about 1 ½ tablespoons) sugar
• 160 grams (about ⅔ cup) milk

For the matcha white chocolate

• 1 teaspoon matcha powder
• 75 grams (about ½ cup) chopped white chocolate

Instructions

1. Mix all the mochi ingredients in a microwave-safe bowl until smooth. The batter should look thin and milky with no lumps.
2. Cover the bowl tightly with plastic wrap, then poke a few vent holes in the top.
3. Microwave in 30-second bursts, stirring with a heat-safe spatula between each one. It’s done when the mixture turns from white and opaque to thick, sticky, and slightly translucent.
4. Re-cover with plastic wrap and set aside to cool while you make the matcha chocolate.
5. Melt the white chocolate in a small microwave-safe bowl in 15 to 20 second bursts, stirring each time, until smooth and fully melted.
6. Stir in the matcha powder until the chocolate is evenly green with no streaks. Set aside.
7. Dust your work surface generously with rice flour and roll out the cooled mochi. It should feel soft and stretchy, not hot.
8. Spread a thin layer of matcha chocolate over half the mochi, fold the plain half over it, and repeat once more so the mochi ends on top.
9. Cut the layered mochi into four even pieces and chill for 10 to 15 minutes, until the chocolate feels firm and doesn’t slide when pressed.
10. If your leftover matcha chocolate has thickened, rewarm it in 10-second bursts until it’s fluid and glossy again.
11. Dip each chilled piece of mochi in the matcha chocolate until fully coated, then set on a parchment-lined sheet pan. Chill until the coating looks matte and feels firm to the touch.
12. Roll each set piece in matcha powder, then gently shake off the excess. Enjoy the same day, or store in an airtight container at room temperature. Don’t refrigerate, since the starches will harden and the mochi loses its soft chew.

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