Mochi Matcha Green Tea
This version of mochi, a sweet Japanese rice cake, gets its pretty green color from matcha powder and a creamy sweetness from honey.
For the green tea mochi dough
- Rice flour 300 g, glutinous
- Sugar 2 tbsp
- Salt 1/4 tsp
- Water 225 ml, warm, more if needed
- Green food colouring, few drops
For the green tea mochi filling
- Beans 350 g, white, soaked overnight, drained and rinsed
- Matcha Green tea powder 2 tbsp
- Sugar, 110 g
- Honey, 1 tbsp
How to make Mochi Matcha Green Tea
FOR THE GREEN TEA MOCHI DOUGH
To prepare the green tea mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.
Add the warm water and the food colouring, then mix to a dough. If it is too crumbly, add more water. Set aside and cover with a damp cloth.
FOR THE GREEN TEA MOCHI FILLING
Heat the beans, green tea powder and sugar in a pan and mix well. Cook gently for about 15 minutes until the beans begin to break down. Mash the mixture and stir in the honey.
Place in a bowl, cool then chill. Tear off tablespoon-sized portions of dough and shape into small, rounded discs with damp hands. Spoon the bean paste into a small piping bag.
Squeeze a thumb-sized amount of paste into the centre of each disc, then bring the sides of the disc up and pinch it together around the paste.
Place the balls on non-stick baking paper sprinkled with cornflour. Place a few balls at a time in the top of a steamer - don't let them to touch each other or they wil stick together.
Steam for 15-20 minutes until translucent, and very sticky and soft. Use a spoon to scoop the green tea mochi balls out and roll in cornflour to coat.
Leave the green tea mochi to cool, serve and enjoy!