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Desserts
Trader Joe's Matcha Mochi Cake
Somebody on TikTok added matcha to the TJ's mochi cake mix and now there are 9 million videos about it. Most of them are wrong. They're using 1 packet of matcha like cowards and their cakes come out looking like a sad hospital wall. You need 3-4 packets. The cake should be aggressively green. We're not whispering about matcha here, we're screaming it. The coconut milk replaces the water because water is for hydration, not for cake. Full-fat coconut milk makes this thing obscenely chewy and rich. The matcha adds an earthy bitterness that stops the sweetness from going full dental appointment. 10 minutes of effort, 45 minutes of oven time, and you've got 9 squares of chewy green cake that will make people ask if you're a baker now. You're not. You opened a box and added green powder. But they don't need to know that.
Ingredients
- 1 box Trader Joe's Mochi Cake Mix
- 3-4 packets Trader Joe's Matcha Green Tea (the single-serve packets, not the latte mix)
- 1 can Trader Joe's Coconut Milk (full-fat, shake it first)
- 2 large eggs
- 4 tablespoons Trader Joe's salted butter, melted
Instructions
- 1
Preheat and prep
Preheat your oven to 350 degrees. Grease an 8x8 pan or line it with parchment. If you skip the parchment, this cake will bond to your pan like it's filing for joint custody. Coconut oil spray works. Butter works. Whatever you have that prevents sticking, use it.
- 2
Mix the dry stuff
Dump the entire box of mochi cake mix into a large bowl. Open 3 matcha packets (4 if you want it to taste like you went to Japan and came back a different person) and add them to the mix. Whisk until the green is evenly distributed. No streaks. We want jade, not camo.
- 3
Add the wet stuff
Shake the coconut milk can like it owes you money. Open it and measure 1 cup. This replaces the water entirely. Add the coconut milk, melted butter, and eggs. Whisk until smooth and uniformly green. The batter will be thinner than you expect. Mochi batter is supposed to look like it can't possibly become cake. It will. Trust the process.
- 4
Bake it
Pour the batter into your prepared pan. Tap it on the counter to evict air bubbles. Bake for 40-45 minutes until the edges are golden and the cake starts pulling away from the sides. The center will jiggle like it's not done. It is done. That's the mochi texture. If you wait for it to look like a normal cake, you've overbaked it and ruined everything and I'm not being dramatic.
- 5
Cool and cut
Let it cool for 20 minutes minimum. Hot mochi cake has the structural integrity of a wet napkin. Give it time. Cut into 9 squares. The texture should be: crispy edges, chewy middle, slightly dense throughout. Dust with extra matcha if you want the Instagram shot. Or don't. The cake doesn't care about your follower count.
Baker's Notes
- Use the PURE matcha packets, not the latte mix. The latte mix has sugar and powdered milk in it already. Using it here is like adding syrup to a cupcake. The mochi mix is already sweet. Pure matcha balances it. Latte mix just piles on.
- Full-fat coconut milk is doing the heavy lifting here. Don't use light coconut milk or coconut water. You want the fat for richness and chew.
- This cake gets chewier as it cools and even chewier the next day. Store it covered at room temperature. Don't refrigerate it or the texture goes from 'mochi' to 'rubber bouncy ball.'
- Fold in a handful of TJ's white chocolate chips before baking. Matcha and white chocolate is a pairing that has no business being this good but here we are. The white chocolate pools melt into little pockets of sweetness inside the chewy green cake. It's stupid good.
Nutrition
Calories
220
Fat
10g
Carbs
30g
Protein
3g
Sugar
16g
Serving
1 square
Notes
FAQ
Is the mochi cake mix seasonal?
Can I use the matcha latte mix instead of the pure matcha packets?
Why coconut milk instead of water?
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