Green Tea Mochi is a timeless Japanese dessert. Chewy with a hint of sweetness.
Yields 6 mochis
Ingredients
7 oz White bean paste
2 tsp Matcha powder
2.6 oz Shiratamako
4 tbsp Sugar
12 tbsp water
Instructions
PREPARING THE FILLINGS
In a small bowl, combine 100g white bean paste (Shiroan) with 2 g matcha (green tea powder)
Blend the paste and matcha until the mixture is homogeneous
Cover the bowl of matcha paste and the other bowl of 100 g white bean paste with plastic wrap. Freeze the bowls of paste for 30 minutes
White Bean Paste
We'll start with the white bean paste first by dividing it into thirds to make three mochis. Wet your hands with water
Take ⅓ of the paste into your hands and roll into a ball. Continue with the rest
Transfer to a plate. Don’t worry if they are not perfectly round
White Bean Paste
Now we'll work on the matcha paste by dividing into thirds. Wet your hands with water and take ⅓ of the paste into your hands
Roll each third into a ball. Refrigerate until ready to use
We will be making two versions of the mochi:
ASSEMBLING THE MOCHI
1
White mochi with Matcha fillings
In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well
Add 90 g water and whisk well until there is no lump
Cover the bowl with a paper towel and microwave for 1 minute
Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly
Cover and microwave for an additional 30 seconds. The cooked mochi dough should look opaque
Spread the potato starch or corn starch well on a baking sheet. Put mochi dough on top of the starch
Sprinkle potato starch on top of the mochi dough and on your hands
Use a dough scraper, divide the mochi dough into equal thirds. Flatten the dough into a circle shape
Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball
Bring the rest of the edges to the top. Pinch the seam line by pulling the mochi dough
Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness
Repeat the same for the next 2 mochi dough.
2
Matcha mochi with cream fillings
In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well
Add 2 g matcha into the mixture and whisk well
Add 90 g water and whisk well until there is no lump
Cover the bowl with a paper towel, microwave for 1 minute
Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly
Cover and microwave for an additional 30 seconds. The cooked mochi dough should look opaque
Spread the potato starch or corn starch well on a baking sheet. Put mochi dough on top of the starch
Sprinkle potato starch on top of the mochi dough and on your hands
Use a dough scraper, divide the mochi dough into equal thirds. Flatten the dough into a circle shape
Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball
Bring the rest of the edges to the top. Pinch the seam line by pulling the mochi dough
Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness