Matcha Mochi
Soft, pillowy, and vibrant green Japanese sweets. This simple microwave recipe yields incredibly chewy and stretchy mochi dough heavily flavored with premium matcha. Lightly dusted with starch and perfect for pairing with hot tea.
Ingredients
- 1 cup Shiratamako glutinous rice flour
- 1/4 cup Sugar
- 1 tbsp Premium matcha powder
- 1 cup Water
- 1/4 cup Potato starch or Cornstarch for dusting
- 1/2 cup Sweet red bean paste optional, for filling
Instructions
- Mix the Dough: In a microwave-safe bowl, whisk together the Shiratamako, sugar, and matcha powder. Gradually pour in the water, whisking vigorously until the mixture is completely smooth and no lumps remain. Cover the bowl loosely with plastic wrap.
- Microwave (First Pass): Microwave the bowl on high for 1 minute. Remove carefully and stir the mixture aggressively with a wet silicone spatula. It will look lumpy and partially cooked.
- Microwave (Second Pass): Cover again and microwave for another 1 minute. Remove and stir aggressively. The dough should now be somewhat translucent, vibrantly green, and incredibly sticky and elastic. If not fully cooked, microwave for 30 more seconds.
- Dust and Cut: Generously dust a clean cutting board and your hands with potato starch. Scrape the hot, sticky green dough onto the starch. Dust the top of the dough.
- Shape and Serve: Pat the dough flat. Use a plastic dough scraper or a knife dusted in starch to cut the mochi into small, bite-sized squares. Toss them lightly in the starch so they don’t stick together. Eat plain, or wrap small pieces around balls of sweet red bean paste.
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