- 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.