There’s something magical about the way mochi captures the essence of both flavor and texture in a single bite. I remember the first time I tasted this delightful Japanese treat during a vibrant street festival, where the warm, chewy exterior was playfully dusted with cornstarch, and the sweet filling brought a burst of happiness to my taste buds. Inspired by that moment, I decided to create a variation that infuses the earthy notes of matcha with a traditional sweet red bean filling, resulting in a treat that is not just a feast for the palate, but also a visual delight.
Ingredients
For the Mochi:
1 cup glutinous rice flour (mochi flour)
1 cup water
2 tablespoons sugar
1 tablespoon matcha green tea powder
Cornstarch for dusting
For the Red Bean Filling:
1 cup sweetened red bean paste (anko) or homemade red bean filling
Instructions
Start by preparing the red bean filling if you’re making it from scratch. Cook 1 cup of adzuki beans in water until soft. Drain and mash them, then mix with sugar to taste. Allow it to cool and form small balls, about a teaspoon each, and set aside. If you’re using store-bought red bean paste, simply scoop out small portions and roll them into balls.
Next, in a mixing bowl, combine the glutinous rice flour, sugar, and matcha powder. Gradually add the water, stirring until the mixture is smooth and free of lumps. The vibrant green hue should be both inviting and appetizing.
Transfer this mixture to a microwave-safe dish, cover it with a damp cloth, and microwave on high for about 1 minute. Remove and stir, then cover again and microwave for another minute. Repeat this process until the mochi is translucent and has a sticky consistency, roughly 3 to 4 minutes total. Be careful as the mixture will be hot!
Once cooked, let the mochi cool slightly. Dust your work surface generously with cornstarch to prevent sticking. Turn out the mochi onto the surface, and using your hands (dusted with cornstarch), gently knead it to smooth out the texture.
Divide the mochi dough into small portions, about the size of a golf ball. Flatten each piece into a disc, and place a red bean ball in the center. Carefully fold the edges of the mochi over the filling, pinching to seal it completely. Roll it gently between your palms to form a smooth ball.
Once you’ve filled all the mochi, dust them lightly with cornstarch to prevent sticking. Serve them fresh or store them in an airtight container. They are best enjoyed within a few days, but trust me, they won’t last long!
With every bite of these matcha mochi, you’ll experience the chewy texture and the sweet surprise within, a perfect representation of the joy and nostalgia that inspired their creation. Enjoy your culinary adventure!