Matcha Mochi Recipe: A Delicious Green Tea Treat Recipe

Introduction

Discover the delightful combination of chewy mochi and vibrant matcha in this unique homemade treat. This recipe blends creamy matcha filling with soft mochi dough to create a sweet snack that’s both refreshing and satisfying.

Ingredients

• 8 g matcha powder
• 150 g whipping cream
• 200 g cream cheese
• 30 g white sugar (for filling)
• 90 g glutinous rice flour
• 20 g corn starch
• 20 g white sugar (for dough)
• 160 g milk
• 15 g butter

Instructions

1. Step 1: Whisk the matcha powder into the whipping cream gradually until you get a vibrant, smooth mixture.
2. Step 2: In a separate bowl, mix the cream cheese with 30 g of sugar until smooth and creamy.
3. Step 3: Gently combine the matcha cream mixture with the cream cheese blend, stirring until fully incorporated.
4. Step 4: Pour the matcha filling into molds and freeze for about one hour until firm.
5. Step 5: In a new bowl, combine glutinous rice flour, corn starch, sugar, and milk. Stir the mixture well.
6. Step 6: Sift the mochi mixture twice to ensure a silky, smooth texture.
7. Step 7: Cover the bowl with plastic wrap, poking a few small holes in it for ventilation.
8. Step 8: Microwave the mochi mixture for 3 minutes until cooked through.
9. Step 9: Add the butter to the cooked mochi mixture. Allow it to cool slightly, then stretch and knead until smooth and elastic.
10. Step 10: Divide the mochi dough into 6 equal portions and roll each into a small disc.
11. Step 11: Place a frozen portion of the matcha filling in the center of each mochi disc.
12. Step 12: Fold the edges of the mochi dough around the filling, pinching to seal completely.
13. Step 13: Roll each filled mochi ball gently between your palms to smooth out any seams.
14. Step 14: Optionally, sprinkle a little matcha powder on top for an attractive finish.

Tips & Variations

• Use fresh matcha powder for the brightest flavor and color.
• Replace cream cheese with mascarpone for a milder filling.
• Try adding a touch of vanilla extract to the cream cheese mixture for extra depth.
• Ensure the mochi dough is well kneaded to achieve its characteristic chewiness.

Storage

Store matcha mochi in an airtight container in the refrigerator for up to 2 days. For longer storage, keep them frozen and thaw briefly before serving. Reheat gently in a microwave for a few seconds to soften if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour will not provide the same chewy texture. Glutinous rice flour is essential for authentic mochi consistency.

How do I prevent the mochi from sticking to my hands?

Lightly dust your hands with corn starch or powdered sugar when shaping the mochi to prevent sticking.

Matcha Mochi Recipe: A Delicious Green Tea Treat Recipe

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★★★★★

4.4 from 143 reviews

This Delicious Matcha Mochi recipe offers a unique homemade treat combining the vibrant flavor of matcha with a creamy filling and soft, chewy mochi dough. Perfect for those who enjoy Japanese-inspired desserts, these mochi balls are filled with a luscious matcha-cream cheese mixture and a tender, buttery exterior made from glutinous rice flour.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 mochi balls 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

For the Matcha Filling

• 8 g matcha powder
• 150 g whipping cream
• 200 g cream cheese
• 30 g white sugar

For the Mochi Dough

• 90 g glutinous rice flour
• 20 g corn starch
• 20 g white sugar
• 160 g milk
• 15 g butter

Instructions

1. Prepare the matcha cream mixture: Whisk 8 g of matcha powder gradually into 150 g of whipping cream until you achieve a vibrant, well-combined consistency.
2. Make the cream cheese base: In a separate bowl, mix 200 g of cream cheese with 30 g of white sugar until smooth and creamy.
3. Combine filling ingredients: Gently fold the matcha cream mixture into the cream cheese blend and stir until fully combined.
4. Freeze the filling: Pour the matcha cream-cheese mixture into molds and freeze for about one hour until firm.
5. Mix the mochi dough: In a new bowl, combine 90 g glutinous rice flour, 20 g corn starch, 20 g white sugar, and 160 g milk. Stir well to form a smooth mixture.
6. Sift the dough mixture: Sift the mochi mixture twice to ensure a silky texture.
7. Cook the mochi dough: Cover the bowl with plastic wrap, poke a few small holes in it, then microwave the mixture for 3 minutes until cooked through.
8. Add butter and knead: Incorporate 15 g of butter into the hot mochi dough. Allow it to cool slightly, then stretch and knead until smooth and elastic.
9. Divide and shape dough: Divide the mochi dough into 6 equal portions and roll each into a small disc.
10. Fill and seal mochi: Place a portion of the frozen matcha filling in the center of each mochi disc. Fold the edges of the dough around the filling and pinch to seal securely.
11. Smooth the mochi balls: Roll each filled mochi ball gently between your palms to smooth out any seams.
12. Serve with a matcha dusting: Sprinkle the assembled matcha mochi with a little matcha powder for a beautiful presentation.

Notes

• Ensure the mochi dough is kneaded well to achieve the traditional chewy texture.
• Use plastic wrap with holes during microwaving to allow steam to escape and avoid sogginess.
• Freeze the filling long enough so it is firm but not rock hard; this makes wrapping easier.
• Handle the mochi dough gently to prevent tearing while wrapping the filling.
• Store finished mochi in an airtight container in the refrigerator and consume within 2-3 days for best freshness.

Keywords: matcha mochi, Japanese dessert, mochi recipe, matcha dessert, homemade mochi, chewy mochi, cream cheese filling