Abstract: To improve the processing characteristics and nutritional quality of glutinous rice flour boba (GB), this study incorporated matcha (MT) into glutinous rice flour (GRF) to prepare MT-flavored glutinous rice flour boba. Based on a pre-experiment that determined the range of MT addition (0%, 1%, 2%, 3%, 4%), further investigation was conducted on the effects of different MT addition levels on the gelatinization properties, rheological properties, and particle size distribution of GRF, as well as on the color, texture, cooking properties, microstructure, simulated digestion in vitro, and antioxidant properties of GB. The results indicated that MT-GRF exhibited shear thinning behavior (n<1). When the MT addition was 4%, the peak viscosity decreased from 914.00 to 724.67, the trough viscosity dropped from 646.00 to 560.33, and the setback value fell from 348.33 to 281.00. This meant that the addition of MT reduced the swelling capacity of GRF, making the GRF gel more shear-resistant at high temperatures, improving the excessive stickiness of GRF products after processing, and weakening the short-term setback of GRF. In addition, compared to the control group, an appropriate amount of MT also imparted a good color to GB, preserving its soft and elastic mouthfeel while reducing its hardness and chewiness, and significantly (P<0.05) enhancing its antioxidant properties (ABTS⁺· scavenging rate, DPPH· scavenging rate, FRAP) and total phenolic content during simulated digestion in vitro. When the MT addition was 4%, the starch hydrolysis rate decreased from 78.31% to 60.60%, and the estimated glycemic index dropped from 79.876 to 65.193. In summary, the addition of MT greatly facilitated the processing of GRF products, improved their antioxidant and anti-digestive capabilities, and reduced energy intake after consumption.