Matcha Mochi

Ingredients

• •100 g Glutinous rice flour (Joshinko)
• •50 g Sugar
• •1 tbsp Matcha powder
• •120 ml Water
• •3 tbsp Cornstarch
• •100 g Sweet red bean paste (optional)

Instructions

1. 1

   Sift 100g glutinous rice flour, 50g sugar, and 1 tbsp matcha powder into a microwave-safe bowl. Whisk thoroughly to combine and break up any clumps.

   💡 Sifting is essential - matcha and flour both clump easily. Thorough mixing ensures even color and texture throughout.

2. 2

   Add 120ml water gradually, stirring with a wooden spoon or chopstick until completely smooth. The batter should be the consistency of heavy cream with no lumps.

   💡 Add water slowly and stir continuously. Lumps in the batter = lumpy mochi. The smoothest batter makes the smoothest mochi.

3. 3

   Cover loosely with plastic wrap. Microwave on high for 1 minute 30 seconds. Remove, stir with wet hands, and microwave another 30 seconds. The mochi should be sticky and translucent.

   💡 Microwave times vary - the mochi is done when it becomes translucent and pulls away from the sides. Undercooked = raw flour taste.

4. 4

   Dust a work surface generously with cornstarch. Transfer hot mochi and dust top with more cornstarch. Let cool until handleable, about 5 minutes.

   💡 Cornstarch prevents sticking - be generous. The mochi is very hot - use wet hands or silicone gloves. Too hot to handle comfortably = too hot to shape.

5. 5

   Divide into 12 equal portions using a wet knife or bench scraper. Shape each into a ball or oval. For stuffed mochi, flatten each piece and add 1 tsp sweet red bean paste, then seal and shape.

   💡 Wet tools prevent sticking. For stuffed mochi, seal edges carefully to prevent leakage during cooking. Uniform sizes cook evenly.

6. 6

   Place on parchment-lined tray. Serve immediately or refrigerate in airtight container for up to 3 days. Bring to room temperature before serving for best texture.

   💡 Best fresh but keeps well. Refrigeration firms them up - room temp restores chewy texture. Dust with extra matcha before serving if desired.