Matcha Mochi Dough
The aromatic matcha flavor pairs perfectly with strawberries and a white bean paste. The mochi dough will harden as it cools, so wrap the bean paste in the dough as soon as possible after steaming. But be careful not to burn yourself!
Mochi is a Japanese rice cake. It was traditionally eaten mostly on the Japanese New Year, but this dish has become common year-round. The traditional method of making mochi is an important cultural event, as it involves multiple people and uses whole, soaked and steamed glutinous rice. Modern preparations have simplified the process substantially.
Put a steamer in a pot with water over high heat
Add 90 g of glutinous rice flour to a bowl. Add 90 ml of water gradually, stirring in between, until the dough no longer sticks
Add 3 g of pure matcha powder and mix until it develops a creamy consistency
Put the bowl in the steamer and cover it for 5m until the dough softens
Remove from the steamer and stir. Put the bowl back in the steamer for 5m until it softens. Repeat this action 2 more times
Remove from the steamer and pound the dough until it becomes elastic
Cover a work surface with tapioca starch and place the mochi dough on it
Dust your hands with the starch and cover the dough with it. Divide the dough while it is still warm. Flatten the pieces gently with your fingers. The matcha mochi dough is ready
Fill it with your favorite stuffing!
Yield 6 portions
Glutinous Rice Flour90 g
Matcha Powder3 g
Powdered Sugar40 g
Tapioca StarchTo dust