Matcha mochi
Green tea rice cakes
抹茶もち: soft, chewy green tea rice cakes filled with sweet red bean paste
Mochi (もち) are soft, chewy rice cakes made from glutinous rice flour, and Kyoto's confectioners have long flavoured them with matcha from nearby Uji. This quick home version cooks the dough in the microwave rather than pounding steamed rice. Each little green ball is wrapped around a centre of sweet red bean paste and dusted with cornflour. They are best eaten the day they are made, while still soft. Chef's tip: work while the dough is still warm, and keep your hands and the tray well dusted with starch. Warm mochi stretches easily around the filling; once it cools it tears and won't seal.
- Total time
- 26 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the filling
For the mochi dough
- 2 tsp matcha powder
- 2 ⅛ oz caster sugar
- ¾ cup water
For dusting
- 4 tbsp cornflour or potato starch
- ½ tsp matcha powder (optional)
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Method
0/6 doneStep 1: Divide 8 ½ oz sweetened red bean paste (anko) into 12 balls of about 20 g each and chill on a plate while you make the dough. Cold paste is much easier to wrap.
Step 2: Whisk 5 ½ oz glutinous rice flour (shiratamako or mochiko), 2 tsp matcha powder and 2 ⅛ oz caster sugar in a large microwave-safe bowl. Gradually whisk in ¾ cup water until completely smooth.
Step 3: Cover loosely with cling film and microwave on high for 2 minutes. Stir well with a wet spatula, cover and microwave for 1 minute more. Stir again and microwave for a final minute. The dough should be thick, sticky, glossy and slightly translucent. (Or steam it in a heatproof bowl over boiling water for 20 minutes, stirring halfway.)
4 minStep 4: Dust a tray generously with 4 tbsp cornflour or potato starch mixed with ½ tsp matcha powder. Tip the hot dough onto it and dust the top. Leave for 2–3 minutes until cool enough to handle, but not cold.
3 minStep 5: With dusted hands, divide the dough into 12 pieces. Flatten one into a 7 cm round, put a ball of red bean paste in the centre and pull the edges up around it, pinching to seal. Roll seam-side down in your palms to smooth it. Work quickly while the dough is warm.
Step 6: Brush off the excess starch and set each mochi in a paper case. Eat the same day; mochi harden in the fridge. Cut into small pieces for young children, as mochi is very chewy.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 30 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matcha mochi take?
- About 26 minutes in total: 20 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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