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Steamed Matcha Mochi Cake

By • Updated July 2026
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This pillowy steamed matcha mochi cake is a revelation if you've only ever baked with matcha before. The gentle steam from a bamboo steamer keeps the crumb incredibly tender and bouncy—halfway between a Western sponge and traditional Japanese mochi. It's dead simple to make, requires no oven (a godsend in July 2026), and the ceremonial-grade matcha shines through with that unmistakable vegetal sweetness and vivid green hue.

You'll want a proper bamboo steamer for this: the slatted base lets condensation drip away while the lid absorbs excess moisture, so your cake stays light and never soggy. Metal steamers tend to trap too much water. Line the basket with baking parchment, pour in the batter, and let the steam work its magic for 20 minutes. Serve warm or at room temperature, dusted with a little extra matcha or a drizzle of sweetened condensed milk.

Steamed Matcha Mochi Cake
Prep Time10 mins
Cook Time20 mins
ServingsServes 6-8
DifficultyEasy

Ingredients

  • 120 g Mochiko (sweet rice flour) (or glutinous rice flour)
  • 2 tbsp Matcha Powder (ceremonial grade)
  • 80 g Caster Sugar
  • 1 tsp Baking Powder
  • 180 ml Whole Milk (at room temperature)
  • 1 large Egg
  • 2 tbsp Neutral Oil (sunflower or rapeseed)
  • ½ tsp Vanilla Extract (optional)
Nutrition per serving:
Calories: 165
Fat: 5g
Sugar: 14g
Protein: 3g

Instructions

1
Sift dry ingredients: In a large mixing bowl, sift together the mochiko, matcha powder, caster sugar and baking powder. This step is crucial to avoid matcha clumps in the batter.
2
Whisk wet ingredients: In a jug, whisk the milk, egg, oil and vanilla (if using) until smooth and well combined.
3
Combine: Pour the wet mixture into the dry ingredients and whisk gently until you have a smooth, lump-free batter. Don't overmix—just until incorporated.
4
Prepare steamer: Fill a large saucepan or wok with 5 cm of water and bring to a rolling boil. Line the base of your bamboo steamer basket with a circle of baking parchment (trimmed to fit), leaving a small gap around the edge for steam to circulate.
5
Steam: Pour the batter into a greased 18 cm round cake tin (one that fits inside your bamboo steamer) or directly into the lined steamer basket if it's deep enough. Place the tin or basket in the steamer, cover with the bamboo lid, and steam over medium-high heat for 20 minutes. Do not lift the lid during cooking.
6
Test & cool: Insert a skewer into the centre—it should come out clean. If not, steam for another 3–5 minutes. Remove carefully (the tin will be hot), let cool for 5 minutes, then turn out onto a wire rack.
7
Serve: Slice into wedges and serve warm or at room temperature. Dust with a little extra matcha powder or drizzle with sweetened condensed milk if you like. Stores covered at room temperature for 2 days, or refrigerate for up to 5 days (warm gently before serving to restore the bouncy texture).

🫖 Equipment You'll Need

A bamboo steamer is the secret to a perfectly pillowy mochi cake. Unlike metal steamers, which trap condensation and can make cakes soggy, bamboo absorbs excess moisture through its woven lid and allows gentle, even steam circulation through the slatted base. The result is a tender, bouncy crumb with no puddles or wet patches—exactly what you want in a Japanese-style steamed cake.

See our bamboo steamer picks →

Expert Tip: Avoid Lifting the Lid

Resist the urge to peek! Every time you lift the steamer lid, you release precious steam and drop the temperature, which can leave your cake dense or undercooked in the centre. Set a timer and trust the process.

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