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Matcha Mochi

Soft and chewy green tea rice cakes dusted with cornstarch and filled with sweet red bean paste.

30 minMediumServes 4180 cal/serving

JapaneseDessertStovetopVeganVegetarianPescatarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

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Ingredients

  • 1 cup sweet rice flour
  • 2 tsp matcha powder, sifted
  • 1/4 cup granulated sugar
  • 3/4 cup water
  • 1/4 cup cornstarch
  • 1/2 cup sweet red bean paste

Instructions

  1. 1

    In a heatproof bowl, whisk together 1 cup sweet rice flour, 2 tsp sifted matcha powder, and 1/4 cup granulated sugar.

  2. 2

    Gradually stir in 3/4 cup water until a smooth batter forms.

  3. 3

    Place the bowl in a steamer basket over boiling water, cover, and steam for 15 minutes until glossy and translucent.

  4. 4

    Dust a clean work surface generously with 1/4 cup cornstarch.

  5. 5

    Transfer hot mochi onto the work surface, divide into equal pieces, flatten each piece, and wrap around 1/2 cup sweet red bean paste before sealing.

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Questions

How long does Matcha Mochi take?

As written, 30 minutes: 15 of prep and 15 of cooking. The longest single stretch is step 3 (15 minutes): "Place the bowl in a steamer basket over boiling water, cover, and steam for 15 minutes until glossy and translucent."

What should Matcha Mochi look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until glossy and translucent.

Is there a substitute for cornstarch in Matcha Mochi?

The entry for Matcha Mochi calls for 1/4 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

How many calories are in Matcha Mochi?

One serving (the recipe makes 4) is about 180 calories, with 3 g protein, 41 g carbohydrate and 1 g fat, plus 2 g fiber and 5 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Matcha Mochi?

Rice cakes harden in the refrigerator, so skip it: keep Matcha Mochi covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

Serve it with

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