Japanese · Free recipe
Matcha Mochi
Soft, chewy green tea mochi with a delicate sweetness and earthy matcha flavor, dusted in starch. These pillowy little bites are a fun, gluten-free Japanese dessert.
Step 1
In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and matcha powder until evenly colored with no streaks.
Step 2
Pour in the water gradually while whisking, until you have a smooth, thin, lump-free batter.
Step 3
Cover the bowl loosely with plastic wrap, leaving a small gap for steam to escape.
Step 4
Microwave on high for 1 minute, then remove and stir well with a wet spatula. The edges will start to firm up.
Step 5
Cover again and microwave for another 1 minute, then stir. Repeat in 30-second bursts, stirring each time, until the mixture is thick, glossy, and stretchy, about 2.5 to 3 minutes total.
Step 6
Dust a clean work surface or a sheet of parchment generously with cornstarch to stop sticking.
Step 7
Scrape the hot mochi onto the starch. Sprinkle more starch over the top so you can handle it. Be careful, as it is very hot; let it cool for 3 minutes.
Step 8
Dust your hands with starch and gently press or roll the mochi out to about half an inch thick.
Step 9
Cut or pinch off 6 equal pieces. For plain mochi, roll each into a ball. For filled mochi, flatten a piece, add a teaspoon of red bean paste in the center, and pinch the edges closed around it, then roll smooth.
Step 10
Roll each finished ball lightly in starch and brush off the excess with a dry pastry brush.
Step 11
Arrange on a plate and serve at room temperature the same day for the softest, chewiest texture.
Tips from the test kitchen
- Keep your hands and tools well dusted with starch; mochi is extremely sticky.
- Eat the same day, as mochi hardens when refrigerated.
