Somewhere between a brownie and a mochi, there is a brochi. Chewy on the inside, slightly crisp on the outside, and unmistakably green. If you have never made one before, this is the recipe that changes that.

Barista Grade is Encha's most versatile matcha. Robust enough to hold its character through heat and baking, it delivers the kind of vibrant green color and bold matcha flavor that ceremonial grade simply cannot sustain in the oven. This is exactly the recipe it was made for.

Why Barista Grade Works Here

When matcha is baked, the heat affects color and flavor intensity. Lower grade matcha turns brown and loses its character entirely. Barista Grade holds. The deep green stays vivid, the flavor comes through, and the natural earthiness of the matcha pairs beautifully with the chewy mochi texture and coconut milk base.

One tablespoon of Barista Grade is all it takes to turn a simple batter into something worth making again and again.

What Is a Brochi?

A brochi is what happens when a brownie meets a mochi. The glutinous rice flour gives it that signature chewy, slightly gummy texture on the inside while the exterior crisps just enough in the oven to give you that satisfying first bite. It is not quite a brownie. It is not quite a mochi. It is better than both.

What You'll Need

Makes 16 squares. About 50 minutes total.

• 1 cup mochiko (glutinous rice flour)
• 1 tsp baking powder
• Pinch of sea salt
• 1 tbsp Encha Barista Grade Matcha
• 1 large egg
• ½ cup granulated sugar (reduce to ⅓ cup for less sweetness)
• 2 tbsp vegetable oil (omit if using full-fat coconut milk)
• 1 cup full-fat canned coconut milk or whole milk

A Note on the Flour

Glutinous rice flour is not the same as regular rice flour. Despite the name, it contains no gluten. It is the ingredient responsible for that chewy, stretchy mochi texture and it cannot be substituted. Look for it in Asian supermarkets, either the Thai Erawan brand or Japanese Mochiko. Both work well.

How to Make It

Step 1: Preheat and prepare

Preheat your oven to 350°F / 177°C. Line an 8 x 8 inch square baking pan with parchment paper.

Step 2: Mix the dry ingredients

In a large bowl, combine the mochiko, baking powder, and salt. Sift in the Encha Barista Grade Matcha and whisk everything together until evenly combined. Sifting the matcha prevents clumping and ensures an even green throughout.

Step 3: Mix the wet ingredients

In a separate bowl, whisk together the egg, sugar, oil, and coconut milk until smooth.

Step 4: Combine

Pour the wet ingredients over the dry and mix with a spatula until the batter is smooth and lump-free.

Step 5: Bake

Pour the batter into the prepared pan. Tap the pan gently a few times to release any air bubbles. Bake in the centre of the oven for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.

Step 6: Cool and slice

Remove from the oven and cool on a wire rack. Slice into 16 squares. Dust with a little extra Encha Barista Grade Matcha to finish.

A Few Tips Worth Knowing

Use the full half cup of sugar if you want that slightly crisp, caramelized exterior. Reducing the sugar gives you a softer edge throughout. Both are worth trying.

Watch your oven temperature. If the brochi starts to brown too quickly, reduce by 25 degrees and check earlier than the suggested time.

Do not refrigerate. The texture will harden in the cold. Store at room temperature in an airtight container for up to two days. They rarely last that long.

The corner pieces have the most crisp surface area. They go first.

Make It Your Own

• Swap the coconut milk for oat milk with a tablespoon of oil for a lighter flavor that lets the matcha come through even more cleanly.
• Add white chocolate chips to the batter for a sweet contrast to the earthy matcha.
• Try a black sesame swirl on top before baking for a visually striking finish.

The Bottom Line

This is the recipe that proves Barista Grade belongs in the kitchen as much as the cup. Bold, vibrant, and chewy in exactly the right way. Make it once and it becomes the thing people always ask you to bring.

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