Mini Matcha & Butter Mochi w/Azuki Bean

Summer might just be the best thing, ever. I think that growing up in Hawaii, I may have taken advantage of the sunny summer days that bleed into fall and start in early spring. But here in SF, we get this thing called SF summers, which is really a nice way of saying, SF does not get summer. SF gets fog, gloom and 60° most summer days. However, shockingly, this year in SF, we've actually been enjoying some REAL summer days! Which calls for major celebration. Like bbqs and potlucks!

I'm a huge fan of bbqs, mainly because who doesn't like that slightly charred flavor on their favorite types of proteins, pizzas or veggies. But bbq potlucks. Now that's my jam and definitely the kind of bbq I like to throw. I'm all for hosting, sure, twenty people, please come over. But feeding a bunch of twenty hungry twenty-somethings? I think not. While I love a good shindig as much as the next person, I'm not made of money. So that's when potlucks come in. Whoever came up with the potluck, you've got my heart. Because it's genius. It's the polite way of saying, yes, please do come over, but please be sure you bring something with you because one, I can't feed all of you without breaking the bank today and two, it's a wonderful opportunity to share with friends and family.

Which brings me to one of my go to potluck desserts. Have you ever had butter mochi? I think it might be a Hawaii thing, so I'll forgive you if you haven't. It's usually baked in a 9 x 13 pan and comes out with crispy edges and a buttery crust on top. And I while I love this version, it's always a pain to transport. You have to put the slices into muffin wrappers, or stack it knowing that by the time it hits your party, the pieces are all stuck together. Basically, it's a pain. And since I'm not attached to that buttery crust on top, I decided to take a few things that I love, butter mochi, matcha mochi and azuki bean (red bean) paste and put them all together and make these mini matcha and butter mochi with azuki bean. And they are it! I feel like I have struck gold on the potluck dessert item. They're cute on the outside (who doesn't like stripes) and they've got a fun little surprise on the inside (everyone likes a surprise every now and then, right?). Try them. I dare you. But I'm warning you, you won't come home with any leftovers, so eat your fill BEFORE you go to your potluck. 


And speaking of potlucks, I got invited to a VIRTUAL potluck with Em and Gina, the lovely ladies behind the blogs The Pig and Quill and So...Let's Hang Out and they're calling it #soletspigout. How cute is that? They are getting some of the blogging world together to share some of their recipes for  their favorite potluck sides, mains, drinks (!!) and desserts, basically equipping you with everything you'd need to bring the best dish at the next potluck you attend. And on top of that, they're giving away a bunch of awesome all week (a.k.a. head over to their blogs NOW and enter!!). So in honor of the #soletspigout potluck, I made these Mini Matcha and Butter Mochi with Azuki Bean. Then packed them up and sent them to work with Moses (the bf) so that I wouldn't eat all of them. 


Mini Matcha and Butter Mochi with Azuki Bean

Makes 60 squares



  • 16 oz. mochiko (Japanese glutinous rice flour)
  • 2 c. sugar
  • 2 tsp. baking powder
  • 4 eggs, beaten
  • 2 tsp. vanilla extract
  • 1/2 c. butter, melted
  • 1 can (13.5 oz) coconut milk
  • 1 can (12 oz) evaporated milk
  • 1/2 c. whole milk
  • Cooking spray (to grease pan)


  • 5.3 oz. mochiko 
  • 2 tsp. matcha powder
  • 1 Tbsp. & 2 1/4 tsp. coconut oil
  • 2/3 c. whole milk
  • 1 egg, beaten
  • 1/4 tsp. baking powder


  • 2 cups azuki bean paste  (you can buy it pre-made or use Two Red Bowl's Recipe to make your own)


  • Brownie bite pan(s)
  • Measuring cups and spoons
  • Glass measuring cup
  • Mixing bowls
  • Whisk
  • Fine mesh sieve
  • Can opener
  • Wire cooling rack
  • Parchment paper



  1. Preheat electric oven to 350ºF.
  2. Grease wells of brownie bites pan(s).
  3. In a large bowl, sift together mochiko, sugar and baking powder.
  4. In a medium bowl combine remaining wet ingredients and mix well with whisk.
  5. Pour wet mixture into dry mixture until fully incorporated.
  6. Set aside while mixing matcha mochi. 


  1. In a medium bowl, sift together mochiko, matcha, sugar and baking powder.
  2. In a small bowl combine remaining wet ingredients and mix well with whisk.
  3. Pour wet mixture into dry mixture until fully incorporated.
  4. Set aside. 


  1. Pour 1 tbsp. butter mochi mix into each well. Bake for 5-6 minutes, until just set.
  2. Pour 2 tsp. matcha mix into each well and top (in the middle) with 1 1/2 tsp. azuki bean paste. Bake for 3-5 minutes, until matcha mochi is just set.
  3. Pour 1 tbsp. butter mochi mix into each well. Wells should be filled close to the top. Bake for 15-20 minutes, until edges are barely browning. The batter will rise quite a bit but will settle once cooled.
  4. While baking, line wire rack with parchment paper.
  5. When mini mochis have finished baking, let cool in pan for 5 minutes then transfer (top down) to parchment-lined rack to cool.
  6. Repeat steps 1-5 with remaining mixtures and paste until you have made 60 mini mochis.
  7. Serve and enjoy!