Matcha Mochi Recipe

Recipe at a Glance

Makes 12 to 16 pieces, 30 minutes total.

What You Need

For the mochi dough: - 1 cup (120g) mochiko (sweet rice flour / glutinous rice flour) - 1 tbsp (6g) culinary grade matcha powder - 1/4 cup (50g) granulated sugar - 1 cup (240ml) water - Cornstarch or potato starch for dusting

For filling options: - Red bean paste (anko) -- traditional - Vanilla or matcha ice cream -- for mochi ice cream - Sweetened cream cheese - Nutella

How to Make It (Microwave Method)

1. In a microwave-safe bowl, whisk together mochiko, matcha, and sugar. Add water and whisk until completely smooth with no lumps. 2. Microwave on high for 1 minute. Stir well with a wet spatula. 3. Microwave for another 1 minute. Stir again -- the dough will start to thicken. 4. Microwave for 1 more minute. Stir. The dough should be thick, glossy, and pulling away from the sides of the bowl. 5. If not yet thick enough, microwave in 30-second intervals until done. 6. Generously dust a clean surface or parchment paper with cornstarch. 7. Turn the hot dough out onto the dusted surface. Dust the top with more cornstarch. 8. Let cool for 5 minutes until handleable but still warm. 9. Flatten to about 1/4 inch thickness. Cut into circles using a cookie cutter or glass. 10. Place a small amount of filling in the center of each circle. Pinch edges together to seal, rolling into a ball. Place seam-side down.

Tips for the Best Result

Work quickly. Mochi dough becomes harder to shape as it cools. Have your filling ready before you start cooking the dough.

Dust generously with cornstarch. Mochi is extremely sticky. Use more cornstarch than you think you need on your hands, the surface, and the dough.

For mochi ice cream: freeze the filled mochi for at least 30 minutes before serving. Wrap each piece individually in plastic wrap.

Do not use regular rice flour. You must use mochiko (sweet/glutinous rice flour) -- regular rice flour will not produce the correct chewy texture.

Stovetop Method

If you prefer not to use a microwave: combine all ingredients in a saucepan over medium heat. Stir constantly with a wooden spoon or silicone spatula for 8 to 10 minutes until the dough is thick, glossy, and pulls away from the sides of the pan. Proceed with shaping as above.