Description
A delightful Japanese dessert filled with sweet red bean paste and wrapped in soft matcha mochi.
Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 2 tablespoons matcha powder
- 1/4 cup granulated sugar
- 3/4 cup water
- 1 tablespoon vegetable oil
- 1 cup sweet red bean paste (anko)
- Cornstarch or potato starch for dusting
Instructions
- Prepare the Red Bean Filling: Divide the sweet red bean paste into 8–10 equal portions, using about 1 to 1½ tablespoons for each piece. Roll each portion into a smooth ball and place the balls on a lined plate or tray. Transfer the tray to the refrigerator to keep the filling firm while preparing the mochi dough.
- Mix the Matcha Mochi Dough: Add the glutinous rice flour, matcha powder, and granulated sugar to a medium mixing bowl. Whisk the ingredients until the matcha powder distributes evenly and no clumps remain. Slowly pour in the water while stirring to create a smooth batter. Stir in the vegetable oil until fully combined.
- Cook the Mochi Dough: Cover the bowl loosely with plastic wrap and place it in the microwave. Microwave the batter for 1 minute, then remove the bowl and stir thoroughly. Return the bowl to the microwave and cook for another 1 minute. Stir again, then microwave for an additional 30–60 seconds until the mixture becomes thick, sticky, and glossy. The finished dough should appear slightly translucent and stretch easily when stirred.
- Prepare the Work Surface: Dust a clean work surface generously with cornstarch or potato starch to prevent sticking. Transfer the hot mochi dough onto the surface and dust the top lightly with more starch. Allow the dough to cool for a few minutes until it is warm and comfortable to handle.
- Shape the Mochi: Dust your hands lightly with starch and divide the mochi dough into 8–10 portions. Flatten one portion into a small round circle using your fingers. Place a chilled red bean ball in the center of the dough. Carefully stretch the edges of the dough around the filling and pinch the seams together to seal completely. Turn the mochi seam-side down and gently roll it into a smooth ball. Repeat the process with the remaining dough and filling.
- Finish and Serve: Lightly dust each mochi with additional cornstarch to prevent sticking. Serve immediately for the softest texture, or store the mochi in an airtight container at room temperature for up to one day.
Notes
- The mochi dough can be quite sticky; using cornstarch helps prevent it from sticking to your hands and work surface.
- Ensure the filling is chilled to make it easier to shape the mochi.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 5g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg