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Plant Based Organic Matcha Mochi

Made this for a friend's daughter who is allergic to egg, with gluten & lactose intolerance. It was quite challenging at the beginning to come up with a creative treat that can accommodate her dietary restrictions while pleasing the little palate. I started searching for gluten-free dairy-free dessert options and came across a mochi recipe made with milk and butter. I replaced milk with almond milk, and used coconut oil instead of butter. It turned out great! As usual, I cut down the sugar in half and doubled the amount of matcha powder to start with. The flavour of first batch came out a bit too strong and I had to sprinkle confectioners sugar on top; the second batch I brought back 1/4 amount of sugar and it's scrumptious.

When making matcha gluten-free desserts, please make sure to use the purest matcha as a lot of low grade matcha contains gluten and sweeteners. For this particular batch, I used Whisk Premium Organic Ceremonial. It's truly a healthful snack for both adults & children. Here comes the recipe :)


1 cup Organic Tapioca Flour (bought from IGA)

1 & 1/2 cup Organic Almond Milk

2 tbsp Premium Organic Ceremonial Matcha

1/2 cup Organic Cane Sugar

1 tsp baking powder

2 tbsp Organic Coconut Oil melted


1. Preheat oven to 300C

2. Mix well tapioca flour, matcha powder, sugar and baking powder together

3. Slowly add almond milk to dry ingredients

4. Add melted coconut oil and stir well

5. Pour into a glass baking dish (next time I will try using cupcake baking tray instead), and bake for 25 minutes.


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