Matcha Mochi with Red Beans
A visually stunning and delicious dessert combining the earthy richness of matcha with sweet red bean paste, all wrapped in chewy mochi.
Ingrédients
Main Ingredients
- 1 cup mochiko (sweet rice flour) Gluten-free flour for mochi.
- 1/2 cup sugar Can be substituted with agave syrup or honey for less sweetness.
- 1 cup water
- 2 tablespoons matcha powder For a vibrant green color and earthy flavor.
- 1/2 cup sweet red bean paste Can be substituted with fruit jams or nut butters.
- Cornstarch for dusting Prevents sticking.
Instructions
Preparation
- Start by measuring out all the ingredients.
- In a bowl, mix the mochiko, sugar, and matcha powder until evenly combined.
- Gradually add the water while stirring until you achieve a smooth and lump-free consistency.
- Pour the mixture into a microwave-safe dish and cover it with a lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 2 minutes.
- Take the dish out of the microwave, stir the mixture thoroughly, and then microwave for another 1-2 minutes until thick and sticky.
- Let the mixture cool slightly while still covered.
- Dust a clean work surface with cornstarch.
- Transfer the slightly cooled mochi mixture to the dusty surface and flatten it to your desired thickness.
- Cut the flatten mochi into squares.
- Place a small spoonful of sweet red bean paste in the center of each square.
- Fold the mochi over the filling and carefully pinch to seal, shaping it into a ball.
- Dust each completed mochi with cornstarch to prevent sticking.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze each piece wrapped tightly in plastic wrap.