- 1 cup Mochiko glutinous rice flour
- 2 tbsp sugar
- 1 tsp green tea powder
- 2/3 cup water
- Cornstarch/potato starch/or tapioca starch – for dusting
Take chilled chocolate ganache and roll it into balls approximately 1/2 inch in diameter. Make 6 balls.
- 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, 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.
- 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. These are best the day they are made.