Green Tea Mochi

Perfectly chewy with a hint of sweetness, Green Tea Mochi is timeless Japanese sweet enjoyed by all ages. In this homemade recipe, we will make two versions of the mochi with brilliant contrasting colors.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Fillings

Step 2

In a small bowl, combine 100 g white bean paste (Shiroan) with 2 g matcha (green tea powder).

Step 3

Green Tea Mochi 1 Using a small spatula or spoon, blend the paste and matcha until the mixture is homogeneous.

Step 4

Green Tea Mochi 2 Cover the bowl of matcha paste and the other bowl of 100 g white bean paste with plastic wrap. Freeze the bowls of paste for 30 minutes (or refrigerate for 60 minutes) to firm up the texture.

Step 5

Green Tea Mochi 3 After 30-60 minutes, take out the bowls.

Step 6

Green Tea Mochi 4 We'll start with the white bean paste first by dividing it into thirds. Wet your hands with water.

Step 7

Green Tea Mochi 5 Take ⅓ of the paste into your hands and roll into a ball. Continue with the rest.

Step 8

Green Tea Mochi 6 Transfer to a plate. Don’t worry if they are not perfectly round.

Step 9

Green Tea Mochi 7 Now we'll work on the matcha paste by dividing into thirds. Wet your hands with water and take ⅓ of the paste into your hands.

Step 10

Green Tea Mochi 8 Roll each third into a ball. Refrigerate until ready to use.

Step 11

Green Tea Mochi 9 Make Mochi and Assemble

Step 12

First, we make white mochi with matcha filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Step 13

Green Tea Mochi 10 Add 90 g water and whisk well until there is no lump.

Step 14

Green Tea Mochi 11 Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Step 15

Green Tea Mochi 12 Wet your silicone spatula with water.

Step 16

Green Tea Mochi 13 Mix the mochi dough so that it will be cooked evenly.

Step 17

Green Tea Mochi 14 Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Step 18

Green Tea Mochi 15 Spread the potato starch or corn starch well on a baking sheet. Remember, mochi dough will stick if the surface is not covered with starch. Transfer the mochi dough on top of the starch.

Step 19

Green Tea Mochi 16 Sprinkle potato starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Step 20

Green Tea Mochi 17 Use a dough scraper, divide the mochi dough into equal thirds.

Step 21

Green Tea Mochi 18 If one is bigger than the other, cut off the edge and add to the center of the smaller dough. Flatten the dough into a circle shape.

Step 22

Green Tea Mochi 19 Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Step 23

Green Tea Mochi 20 Bring the rest of the edges to the top.

Step 24

Green Tea Mochi 21 Pinch the seam line by pulling the mochi dough.

Step 25

Green Tea Mochi 22 If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky surface appears and you can seal the seam.

Step 26

Green Tea Mochi 23 Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness.

Step 27

Green Tea Mochi 24 Repeat the same for the next 2 mochi dough.

Step 28

Green Tea Mochi 25 Now, we make the green tea mochi with white bean filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Step 29

Green Tea Mochi 26 Add 2 g matcha into the mixture and whisk well.

Step 30

Green Tea Mochi 27 Add 90 g water and whisk well until there is no lump.

Step 31

Green Tea Mochi 28 Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Step 32

Green Tea Mochi 29 Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly.

Step 33

Green Tea Mochi 30 Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Step 34

Green Tea Mochi 31 Spread the potato starch or cornstarch generously on a baking sheet. Remember, mochi dough will stick if the surface is not covered by the potato starch. Transfer the mochi dough on top of the starch. Sprinkle more starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Step 35

Green Tea Mochi 32 Use a dough scraper, divide the mochi dough into equal thirds. If one is bigger than the other, cut off the edge and add to the center of the smaller dough.

Step 36

Green Tea Mochi 33 Flatten the dough into a circle shape.

Step 37

Green Tea Mochi 34 Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Step 38

Green Tea Mochi 35 Then bring the rest of the edges to the top and pinch the seam line by pulling the mochi dough. If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky mochi surface will appear and you can seal the seam.

Step 39

Green Tea Mochi 36 Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape.

Step 40

Green Tea Mochi 37 Repeat the same for the next 2 mochi dough.

Step 41

Green Tea Mochi 38 To Serve and Keep

Step 42

Serve mochi at room temperature. It goes well with green tea or hojicha.

Step 43

To Store

Step 44

The mochi will stay fresh for up to 2-3 days, but it's best to consume on the same day. On warm days, it's best to keep in the refrigerator. Make sure to individually covered so that the mochi will not become dry. You can freeze up to 2 weeks. Defrost first and enjoy or microwave for 10 seconds to make it softer.

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