By Miso Jen Kitchen
Matcha Mochi Bites with Matcha Cream Sauce
42 steps
Prep:30minCook:15min
You can make this using a steamer, stovetop or a microwave.
Updated at: Wed, 20 Sep 2023 17:38:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories409.9 kcal (20%)
Total Fat19.1 g (27%)
Carbs54.3 g (21%)
Sugars22.4 g (25%)
Protein6 g (12%)
Sodium124.8 mg (6%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Mochi Bites
100 gramsglutinous rice flour
sweet rice flour or mochiko
30 gramscorn starch
50 gramssugar
200mlwhole fat milk
food coloring
optional
2 Tbspbutter
Matcha powder mix
Matcha Cream Sauce
Cookies topping
Instructions
Prepare the mochi bites,
Step 1
In a mixing bowl, combine the glutinous rice flour, cornstarch, and granulated sugar. Mix them together evenly.
Step 2
Gradually add the milk to the dry mixture while stirring constantly. Ensure that there are no lumps, and the mixture is smooth and well combined.
Step 3
If you'd like to add food coloring, you can mix a few drops into the mixture at this stage.
Steamer method,
Step 4
Pour the mochi mixture into a heatproof dish or a silicone mold if you have one.
Step 5
Place the dish or mold in the steamer basket, cover it, and steam for about 20-25 minutes.
Step 6
After steaming, the mochi should be firm and translucent.
Step 7
Remove the mochi from the steamer and let it cool slightly.
Microwave method,
Step 8
Choose a microwave-safe container or bowl. It should be deep enough to accommodate the mochi mixture when it expands while cooking.
Step 9
Pour the mochi mixture into the microwave-safe container or bowl.
Step 10
Cover the container with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. If using plastic wrap, poke a few holes into the wrap prior to microwaving.
Step 11
Microwave the mixture at 1 minute increments, mixing after each session. Repeat this 4-5 times. I used a deep bowl so it took my mochi dough 5 minutes to become translucent. If you use a shallow bowl/dish, the mochi will cook in less time.
Step 12
The mochi mixture should puff up and become translucent. It's done when it reaches a dough-like consistency.
Step 13
Carefully remove the container from the microwave (it will be hot) and let it cool slightly. It's easier to handle when it's warm but not too hot to touch.
Pan/stovetop method,
Step 14
Heat a non-stick skillet over medium low heat. It is important you use a non-stick pan/skillet or else your mochi mixture will stick and wreck havoc.
Step 15
Pour the mochi mixture into the heated pan.
Step 16
Cook the mochi mixture, stirring continuously with a spatula or wooden spoon. This step is crucial to prevent burning and ensure even cooking. If you notice browning of your mochi, lower the heat.
Step 17
Continue stirring until the mixture thickens and starts to pull away from the sides of the pan. It will become a cohesive, stretchy mass.
Step 18
Once the mochi is translucent, remove it from the pan and allow it to cool slightly, so that it's easier to handle.
Knead the mochi,
Step 19
While the mochi is still slightly warm, knead in small pieces of unsalted butter. Start with about 1 tablespoon of butter and adjust it as you go. Add more butter if your mochi becomes too sticky. The warm mochi will melt the butter, creating a creamy texture.
Step 20
Continue to knead for about ten minutes or until the butter is fully incorporated and the mochi has a smooth and creamy consistency.
Shape and cut,
Step 21
Grease a plate with some butter to prevent the mochi balls from sticking.
Step 22
Butter your hands and portion out small balls of mochi.
Step 23
Roll the mochi into balls. Repeat this process until you have used up all of the mochi dough.
Step 24
Place them onto the greased plate for now.
Roll the mochi balls in matcha,
Step 25
If you prefer a more pure matcha taste, skip the powdered sugar. If you would like a sweeter matcha taste, add the powdered sugar.
Step 26
In a bowl, mix together matcha powder and powdered sugar.
Step 27
Use a fine mesh strainer to dust the matcha powder (or matcha and powdered sugar mix) over the mochi balls.
Step 28
Carefully coat the mochi balls in the matcha powder, making sure you cover the entire mochi ball.
Step 29
Repeat this process until you coat all of the mochi balls.
Make the matcha cream sauce,
Step 30
Pour cold heavy whipping cream (heavy cream) into a chilled mixing bowl.
Step 31
Add powdered sugar and matcha powder to the heavy cream. You can also flavor this with any flavoring that you like (matcha sauce, vanilla, chocolate etc).
Step 32
Using a hand mixer or a stand mixer with the whisk attachment, beat the cream on low speed until you reach soft peaks.
Step 33
Be careful not to overbeat the cream; otherwise, it can turn into butter.
Step 34
You want the cream sauce to be soft and fluffy but not overly whipped.
Step 35
If you're not eating this right away, set it in the fridge.
Make the cookie topping,
Step 36
You can use any type of cookie to dip your mochi bites into.
Step 37
I chose to use my favorite coconut cookies for a tropical taste but this would work well with literally any type of cookie!
Step 38
Crush the cookies into a powder by smashing it.
Step 39
Set this aside.
Assemble the mochi bites,
Step 40
Plate up your mochi bites by serving it alongside a small bowl of the matcha cream sauce and a side of the crushed cookies.
Step 41
Enjoy the mochi bites by dipping them into the cream sauce, followed by the crushed cookies.
Step 42
This is best enjoyed within 12 hours of making it. The mochi will harden if cold and will stay soft at room temperature.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
