Metric:
200gr Shiroan
( White Bean Paste )
4gr Matcha
( Green Tea Powder )
100gr Shiratamako
( Glutinous Rice Flour / Sweet Rice Flour )
50gr Sugar
180gr Water
White Mochi with Matcha Filling Recipe ( 抹茶大福 )
Recipes > Japanese Recipes > Japanese Desserts > Japanese Mochi
TRADITIONAL JAPANESE RECIPE: Matcha is basically the posh version of Green Tea. It's not bitter and it's 3 to 10 times more expensive than Green Tea.
Matcha is a truly amazing Green Tea. It's full of health benefits. The The antioxidant EGCG in matcha has been attributed to boosting metabolism, helping ward off cancer, detoxifying the body, and helping to calm the mind. Matcha green tea is rich in vitamin C, selenium, zinc, chromium, and magnesium.
Matcha Mochi is one of those recipes you cannot NOT do. It's like climbing Mt. Fuji. You have to do it at least once in your life. Matcha Mochi is pretty good, it is very chewy (not an understatement), actually too chewy. In fact, do not give Mochi to young kids because it can be a choking hazard.
Skill Level:  |
Time: 3 Hours |
Price:  |
Makes: 6 Mochi |
Ingredients:
| Conversions |
Directions:
01 - In a small bowl, combine White Bean Paste ( Shiroan ) and Matcha Powder ( green tea powder ), blending the Paste until it's homogeneous.
02 - Cover the bowl with cling film and freeze the paste for 30 minutes ( or refrigerate for 60 minutes ) to firm up the paste.
03 - After 30-60 minutes, take out the bowls.
04 - Divide the paste into 6 and with wet hands, roll 6 small balls.
05 - Refrigerate the Paste Balls until ready to use.
06 - In a bowl, combine Shiratamako and Sugar and whisk well.
07 - Add the Water and whisk well until it's lump free.
08 - Cover the bowl with some paper towel and microwave for 1 minute at 1200W.
09 - Remove the bowl from the microwave, wet a silicone spatula with water and mix the Mochi Dough.
10 - Cover again with some kitchen paper and microwave for an additional 30 seconds. At this point the Mochi Dough should look opaque.
11 - Spread some Potato Starch ( or corn starch ) on a baking sheet. Cover the whole work surface well as the Mochi Dough will stick on everything.
12 - Transfer the Mochi Dough from the bowl to the dusted backing sheet.
13 - Sprinkle some Potato Starch on top of the Mochi Dough too, and have some on your hands as well. Coat your hands well. Mochi is very sticky.
14 - Divide the Mochi Dough into 6 pieces.
15 -
Mold each piece into 6 small disks.
16 - Place one Matcha Paste Ball in the center of the Dough.
17 - Bring the disk's sides over the Marcha Paste Ball, pinch and seal. Flip the Mochi, so that the seam line is on the bottom.
18 - Repeat the same for the next 5 Mochi Dough. Serve Mochi at room temperature.
Notes:
- STEP 15: If one is bigger than the other, cut off the edge and add to the center of the smaller dough. Flatten the dough into a circle shape.
- STEP 17: If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky surface appears and you can seal the seam.
- Mochi goes well with Green Tea, Matcha or Hojicha.
- Mochi will stay fresh for up to 2 days, but it's best to consume on the same day. Keep it refrigerated during spring and summer.
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| Written by: Uncut Recipes | Disclaimer |
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