Matcha Mochi Candies

Matcha Mochi Candies

Prep Time 20 minutes
Cook Time 1 hour
Cooling time 2 hours
Servings 16 candies


  • 1 box mochiko flour 16-ounce box
  • 1 1/2 cups unsweetened coconut or almond milk
  • 2 cups water
  • 1 cup organic cane sugar or erythritol sweetener
  • 2 sachets Pique Sun Goddess Matcha
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cup potato starch


  • Preheat oven to 350ºF and liberally grease a 9x13 baking pan with cooking spray. In a medium mixing bowl, stir together mochiko powder, cane sugar, Pique Sun Goddess Matcha tea, and baking powder.
  • In a large mixing bowl, whisk together water, coconut milk, and vanilla extract. Gradually whisk dry ingredients into wet. Pour mixture into the pan. Cover tightly with aluminum foil and bake for 1 hour.
  • Remove pan from oven and discard foil. Cool completely at room temperature for 2 hours.
  • Dust the top of mochi with a couple tablespoons of potato starch. Slide a sharp knife around the edges of the pan and invert onto a cutting board. Dust the opposite side with potato starch. Use a knife to cut into squares or use a round (2-inch)cookie cutter to cut out mochi into candies.
  • Dust each piece of mochi with potato starch then toss a few pieces at a time using a strainer to remove excess potato starch. Store in an airtight container in a dry, cool spot.