I've enjoyed the combination of chocolate and green tea, so for a while now I've thought of making green tea mochi with chocolate. But I wasn't really sure how to accomplish it.
This weekend, I tested it out. I made some chocolate ganache, which I then refrigerated so that it became pretty solid. After that, I rolled them into small balls, and set them aside for the chocolate filling. Then I made the mochi dough, which I previously have made before, using the microwave.
I had to let the mochi dough cool a little because it was melting the chocolate ganache. But I couldn't let the dough completely cool because then I couldn't work with it anymore. So the chocolate did melt. But I put in the fridge for a little bit and that firmed up the chocolate a bit. I liked the end result. Chocolate and green tea mochi is a good combination. The chocolate is a bit liquidy, but I think it tastes good that way.
I didn't have time to take too many photos because my hands were so sticky and I had to work fast before the mochi hardened.
These don't keep well. Definitely make and serve within the same day if possible.
Green tea mochi with chocolate filling
Yields approximately 6 mochi pieces
First, make sure you have chocolate ganache that has been thoroughly chilled and hardened in the fridge (a few hours or overnight).
You can find my recipe for chocolate ganache here.
Ingredients for mochi dough
1 cup of Mochiko glutinous rice flour
2 tbsp of sugar
1 tsp of green tea powder
2/3 cup of water
Cornstarch/potato starch/or tapioca starch – for dusting
1. Take chocolate ganache and roll it into balls approximately 1/2 inch
in diameter. Make 6 balls.
2. In a microwave safe bowl, mix together mochiko glutinous rice flour, sugar, green tea and water. Mix well.
the mixture on high for two minutes. Remove and stir quickly, until dough is evenly mixed.
Return to the microwave and cook for another 1 to 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.
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. Let the dough cool enough so that it is still hot but you can work with it without burning yourself.
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. Repeat until all dough is used up. Refrigerate the mochi for about 15- 30 minutes before serving. Don't refrigerate for an extended period of time or else the dough will harden.