If you are a regular reader of my blog, you know that I'm quite obsessed with mochi and with matcha flavored things. While I've made quite a few mochi cakes, such as strawberry mochi cake, blueberry mochi cake, cherry mochi cake and pumpkin mochi cake, I've never made the traditional mochi.
A few years ago, I saw a recipe for making mochi that seemed really simple and fast and just required the use of a microwave. I put it on my mental list of things I wanted to try making at some point. After I began baking with match green tea powder, I came up with the idea of making green tea flavored mochi and stuffing it with the traditional red bean paste.
I was able to buy the red bean paste at Ranch 99. You can probably find it at your local asian market. They come in cans and also in the plastic packages, which is what I ended up buying.
So I bought my mochiko flour and my red bean paste a while back, and every week I said I was going to try making the mochi. And of course it didn't happen. Then I found a post on green tea mochi with red bean paste filling on My Kitchen Snippets. This is exactly what I wanted to make! And the recipe even used the microwave to cook the mochi flour too. Seeing this post gave me the push I needed to finally try making my own mochi.
The dessert was very fast to make. In fact, you have to be fast in order to work with the mochi while it is still hot and you can mold it and pinch it together. It is hard to work with such a hot ingredient though and you have to be careful not to burn your hand.
Yields approximately 8 mochi pieces
1 cup of Mochiko glutinous rice flour
2 tbsp of sugar
1 tsp of green tea powder
2/3 cup of water
Red bean paste
Cornstarch/potato starch/or tapioca starch – for dusting
1. Take red bean paste and roll it into balls approximately 1/2 inch in diameter. (If you like a lot of bean paste in yours, you can make thicker balls. I personally only like a little bit of filling, so I made my balls smaller. Make about 8 balls.
2. In a microwave safe bowl, mix together mochiko glutinous rice flour, sugar, green tea and water. Mix well.
Microwave the mixture on high for two minutes. Remove and stir quickly.
Return to the microwave and cook for another 1 1/2 minutes. I had to play around with the timing of this for a while. The first time I overcooked the mochi and it was too hard.
4. Scoop up a little more than one tablespoon of dough. Dust a plate or counter top with either cornstarch, tapioca starch or potato starch.
5. Dust your fingers and palms with starch and flatten a piece of dough while it is still hot and put in the filling, then wrap dough around the filling and seal the
opening with a tight pinch. Try to shape dough into a smooth round ball. Repeat until all dough is used up. Let the mochi cool before serving.