Green Tea Mochi

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

  1. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well
  2. Add 90 g water and whisk well until there is no lump
  3. Cover the bowl with a paper towel and microwave for 1 minute
  4. Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly
  5. Cover and microwave for an additional 30 seconds. The cooked mochi dough should look opaque
  6. Spread the potato starch or corn starch well on a baking sheet. Put mochi dough on top of the starch
  7. Sprinkle potato starch on top of the mochi dough and on your hands
  8. Use a dough scraper, divide the mochi dough into equal thirds. Flatten the dough into a circle shape
  9. Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball
  10. Bring the rest of the edges to the top. Pinch the seam line by pulling the mochi dough
  11. 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
  12. Repeat the same for the next 2 mochi dough.


2

Matcha mochi with cream fillings

  1. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well
  2. Add 2 g matcha into the mixture and whisk well
  3. Add 90 g water and whisk well until there is no lump
  4. Cover the bowl with a paper towel, microwave for 1 minute
  5. Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly
  6. Cover and microwave for an additional 30 seconds. The cooked mochi dough should look opaque
  7. Spread the potato starch or corn starch well on a baking sheet. Put mochi dough on top of the starch
  8. Sprinkle potato starch on top of the mochi dough and on your hands
  9. Use a dough scraper, divide the mochi dough into equal thirds. Flatten the dough into a circle shape
  10. Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball
  11. Bring the rest of the edges to the top. Pinch the seam line by pulling the mochi dough
  12. 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
  13. Repeat the same for the next 2 mochi dough.