With my extra leftover homemade red bean paste, I like making these Matcha Red Bean Mochi. This recipe makes a small amount, which is just perfect for 4 people.
WHAT IS MOCHI?
Mochi is a Japanese rice cake made with glutinous rice flour and has a sticky, chewy texture. Sometimes mochi has a filling, or it can be left unfilled.
INGREDIENTS FOR MOCHI
There are only 5 ingredients for the mochi dough:
- mochiko (glutinous rice flour)
- granulated sugar
- kinako (roasted soy bean powder) or koh fun (cooked glutinous rice flour)
HOW TO MAKE MATCHA RED BEAN MOCHI
It’s actually quite straightforward to make mochi. Unlike my Matcha Brochi, this mochi is not baked.
We’ll first combine the glutinous rice flour, matcha, water and sugar in a microwave-safe dish. I like using a shallow dish so that it cooks evenly.
(You can alternatively steam the mochi dough as well, however, I like using the microwave since it’s much faster).
Next, place a lid over top and microwave the dough in 1-minute intervals, stopping to stir the dough in between.
After 2-3 minutes, we’ll have cooked mochi.
Note: You’ll know the mochi dough is cooked when it is translucent.
SOME TIPS/TOOLS TO HELP YOU WITH HANDLING MOCHI DOUGH
- Use a silicone spatula (or 2!) The dough is very hot and sticky, which can burn you if you’re not careful
- Use a silicone mat and a liberal dusting of soy bean powder to prevent the dough from sticking too much
- Finally, keep a bowl of water nearby, so that you can dab your fingers in and easily press down the dough
Once the dough is made, all we need to do is divide it, place a red bean paste filling inside, and seal the edges. That’s it!
HOW TO ENJOY & STORE MOCHI
It is best to enjoy the Matcha Red Bean Mochi on the same day you make them. Pair with a Matcha Latte for the ultimate green tea kick.
Keep any leftover mochi covered with plastic wrap or it will dry out.
Do not refrigerate the mochi, as the texture of the skin will harden.
OTHER RECIPES YOU MAY ENJOY
Let me know if you try out this classic Asian treat. Tag me on Instagram @siftandsimmer or leave me a comment/rating below. 🙂
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Matcha Red Bean Mochi
- 90 g mochiko glutinous rice flour
- 1 Tbsp granulated sugar
- ½ tsp matcha
- 125 g water
- 2 Tbsp kinako (roasted soy bean powder) or cooked glutinous rice flour (koh fun)
- 60 g red bean paste divided into 4 balls, about 15g per ball
- Add mochiko flour, sugar, matcha, and water into a shallow microwave-safe bowl. Stir to combine. Cover with a lid.
- Microwave in 1-minute intervals, stopping after each minute to stir. Repeat for another 1-2 minutes, for a total for 2-3 minutes total cook time (depending on the power of your microwave). Cooked mochi dough will be translucent.
- Stir with a silicone spatula and divide into 4 equal portions.
- Liberally dust a silicone mat with a little kinako soy bean powder or koh fun.
- Take one portion of mochi dough and place it onto the mat. Use a spatula to flatten it into a round circle. (Carefully use your fingers dipped in water to help flatten).
- Place a red bean filling on top of the mochi dough and pinch to seal the edges. Gently shape the mochi so it's round and dust with kinako soy bean powder.
- Place the mochi seam-side down onto a muffin liner.
- Repeat with the remainder.