Matcha Red Bean Mochi
User Reviews
5
Matcha Red Bean Mochi
Description
This recipe begins by mixing glutinous rice flour, sugar, matcha, and water into a smooth batter, which is then cooked in a microwave in short intervals until translucent and gelatinous. The hot mochi dough is divided and flattened on a kinako-dusted surface, then filled with measured portions of red bean paste and sealed carefully. The final mochi pieces are shaped gently and coated with kinako powder for a slightly nutty finish.
The texture is soft, sticky, and chewy, typical of mochi, while the matcha provides a mild earthiness that balances the sweetness of the red bean filling. The use of kinako adds an additional subtle roast flavor.
Mochi is best eaten fresh the same day as preparation, as refrigeration is not recommended because it can alter the texture negatively.
Ingredients
- 90 g glutinous rice flour mochiko
- 15 g granulated sugar
- ½ teaspoon matcha green tea powder
- 125 g water
- 30 g kinako or cooked glutinous rice flour (koh fun, roasted soy bean powder
Filling:
- 60 g red bean paste divided into 4 balls, about 15g per ball
Instructions
- Add mochiko flour, sugar, matcha, and water into a shallow microwave-safe bowl. Stir to combine. Cover with a lid.
- Microwave in 1-minute intervals, stopping after each minute to stir. Repeat for another 1-2 minutes, for a total for 2-3 minutes total cook time (depending on the power of your microwave). Cooked mochi dough will be translucent.
- Stir with a silicone spatula and divide into 4 equal portions.
- Liberally dust a silicone mat with a little kinako soy bean powder or koh fun.
- Take one portion of mochi dough and place it onto the mat. Use a spatula to flatten it into a round circle. (Carefully use your fingers dipped in water to help flatten).
- Place a red bean filling on top of the mochi dough and pinch to seal the edges. Gently shape the mochi so it's round and dust with kinako soy bean powder.
- Place the mochi seam-side down onto a muffin liner.
- Repeat with the remainder.
Notes
- Consume mochi fresh on the day it is made to enjoy the intended soft, chewy texture.
- Do not refrigerate the mochi, as cold storage can harden the texture and reduce quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 25IU | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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