Matcha Mochi
Soft and chewy homemade mochi infused with premium culinary matcha and stuffed with sweet red bean paste.
Notes
Soft and chewy homemade mochi infused with premium culinary matcha and stuffed with sweet red bean paste.
Ingredients
- 1 cup Glutinous rice flour (Shiratamako or Mochiko)
- 1/4 cup Sugar
- 1 tbsp Premium culinary matcha powder
- 1 cup Water
- 3/4 cup Sweet red bean paste (Anko)
- Potato starch or cornstarch (Katakuriko, for dusting)
- Preparation: Divide the sweet red bean paste (anko) into 8 equal portions and roll them into small, round balls. Set aside.
- Mix the Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and matcha powder. Gradually pour in the water, whisking constantly until the mixture is completely smooth and free of lumps.
- Cook the Mochi: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, then remove and stir vigorously with a wet silicone spatula. Microwave for another 1 minute, and stir again. The dough should become thick, highly sticky, and slightly translucent. (Note: You can also steam the mixture for 15 minutes if you prefer not to use a microwave).
- Form the Mochi: Generously dust a clean working surface and your hands with potato starch to prevent sticking. Scrape the hot mochi dough onto the dusted surface. Flatten it gently and divide it into 8 equal pieces.
- Assemble and Serve: Take one piece of mochi, flatten it into a small flat disc, and place a red bean paste ball in the center. Pinch the edges of the mochi together to seal the paste completely inside. Gently roll it in your hands to form a beautiful round shape. Brush off any excess starch and serve at room temperature alongside a cup of hot green tea.
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