Matcha mochi (Abekawa Mochi) coated in sweet matcha kinako and served with black syrup on a plate

Traditional Matcha Mochi (Abekawa Mochi) Recipe in New Zealand

If you are looking for a matcha mochi recipe in New Zealand, this is a simple homemade version inspired by traditional Abekawa Mochi (安倍川餅) from Shizuoka Prefecture.

Soft chewy mochi coated in sweet matcha kinako and served with an optional black syrup (kuromitsu), this is a simple Japanese dessert that can easily be made at home using ingredients available in New Zealand supermarkets and Asian grocery stores.

As someone from Shizuoka Prefecture, this is one of the traditional Japanese sweets I grew up with. Abekawa Mochi is known for its simplicity—soft mochi coated in sweet roasted soybean flour (kinako). In this version, I’ve added matcha and a small pinch of salt to enhance the flavour.

What Is Matcha Mochi?

When people search for “matcha mochi,” they are usually looking for a chewy Japanese dessert made with matcha powder.
This recipe is a traditional-style version based on Abekawa Mochi, rather than filled mochi or ice cream mochi.

This matcha mochi recipe includes:

  • Soft Japanese rice cakes (kiri mochi)
  • Kinako (roasted soybean flour)
  • Organic Ceremonial Grade Matcha powder
  • Sugar and a pinch of salt
  • Optional black syrup (kuromitsu)

The flavour is nutty, earthy, slightly bitter, and gently sweet.

What Is Abekawa Mochi?

Abekawa Mochi originates from Shizuoka.
It is a traditional Japanese sweet made with soft mochi coated in sweet kinako. It is simple, rustic, and highlights the natural flavour of ingredients.
This version keeps the traditional base while adding matcha for a modern twist.

Why You’ll Love This Matcha Mochi Recipe

  • Easy to make in under 15 minutes
  • Naturally gluten-free
  • Made with pantry ingredients
  • Not overly sweet
  • A beautiful Japanese dessert for entertaining

Ingredients (Available in New Zealand)

Most of the ingredients for this recipe are easy to find in New Zealand supermarkets or Asian grocery stores, including:

  • Kiri mochi
  • Kinako (roasted soybean flour)
  • Muscovado sugar or molasses sugar

For the best flavour and colour, use our premium organic first-harvest matcha.
Shop our Organic First Harvest Matcha →

How to Make Black Syrup (Kuromitsu-Style)

Traditional Abekawa Mochi does not usually include black syrup.
In this recipe, the syrup is served as an optional extra for a richer flavour, similar to how syrup is enjoyed with some Japanese sweets.
Simply dissolve muscovado or molasses sugar in warm water until smooth.

Matcha Kinako Coating

  • 2 tablespoons kinako
  • 1 teaspoon premium matcha powder
  • 1 tablespoon sugar (adjust to taste)
  • A small pinch of salt

The salt enhances both sweetness and the natural umami of matcha.

How to Make Matcha Mochi

1. Prepare the Kinako Mixture

Mix kinako, matcha powder, sugar, and salt in a bowl until well combined.

2. Cook the Mochi

Boil the kiri mochi in water for 5–6 minutes until soft and chewy.
I usually cut each piece in half before cooking to make it easier to handle and eat.

3. Make Black Syrup (Kuromitsu)

Dissolve muscovado sugar or molasses sugar in a small amount of warm water until smooth.
This is an optional addition inspired by Japanese sweets such as kinako mochi desserts.

4. Coat the Mochi

While the mochi is still warm and soft, coat it generously in the matcha kinako mixture.

5. Serve

Serve immediately with black syrup (kuromitsu) on the side.



What Does It Taste Like?

This dessert has a balanced flavour profile:

  • Soft and chewy mochi
  • Nutty kinako
  • Slight bitterness from matcha
  • A hint of salt
  • Rich caramel-like sweetness from syrup (Kuromitsu)

It is not overly sweet and feels very comforting.

Tips for Best Results

  • Use high-quality matcha for better flavour and colour
  • Coat mochi while it is still warm
  • Add salt very lightly (just a pinch)
  • Serve immediately for best texture

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Enjoy Mochi Safely

Mochi can be very chewy, so be sure to take small bites and chew thoroughly before swallowing. Young children and older adults should enjoy mochi with extra care.

A Simple Taste of Japan

Matcha Mochi is a simple way to enjoy a traditional Japanese sweet at home in New Zealand.
This recipe is based on Abekawa Mochi from Shizuoka and adapted for modern kitchens using easy-to-find ingredients.
Whether you are new to Japanese desserts or already love matcha, this is a comforting recipe that brings a small taste of Japan into everyday life.

 




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