Matcha mochi

Ingredients:

• 100 g glutinous rice flour (mochiko or shiratamako)

• 150 ml water

• 50 g sugar

• 1 tsp matcha powder (sifted)

• Cornstarch or potato starch for dusting

Optional for filling:

• Red bean paste (Anko)

• White chocolate, strawberries or ice cream (for modern variations)

Preparation:

1. Mix the dough

   • Mix glutinous rice flour, sugar and matcha in a bowl.

   • Gradually stir in water until a smooth, thin batter is formed.

2. Steaming or microwave

   • Steaming: Place the dough in a heatproof bowl and steam for 15–20 minutes, stirring occasionally.

   • Microwave: Cover the bowl and heat at 600W for approximately 2–3 minutes, then stir vigorously. Heat for another 1–2 minutes until the dough is thick and slightly translucent.

3. work the dough

   • Dust the work surface with cornstarch.

   • Carefully pour the still-hot dough onto it (Caution: very sticky!).

   • Roll out the dough slightly using a dough scraper or floured hands and let it cool slightly.

4. Portioning & Filling

   • Cut the dough into 8 pieces.

   • Gently flatten each piece, fill if desired (e.g. with 1 tsp anko or chocolate) and carefully seal the edges.

5. Finish

   • Dust with starch to prevent them from sticking.

   • Enjoy immediately or keep fresh for a maximum of 1 day in an airtight container (mochi dry out quickly).

✨ Tip: For matcha ice cream mochi, simply pre-chill small balls of ice cream, briefly wrap them in the dough and immediately refreeze.