Matcha mochi,  soft and chewy mochi with a tinge of matcha bitter and a creamy sweet bean centre. Simple homemade goodness and a lil’ delicious delight.

What is Mochi? ... Mochi is a rice cake confection with oriental roots but probably most popularized in Japan. It is made from sweet rice or glutinous rice, shaped into balls and stuffed with filling, most commonly a sweet bean paste.

In Japan, mochi is considered an auspicious snack and typically eaten during the Japanese New Year where the long stretchy rice cake mochi is said to symbolize long life and prosperity. Tradition aside, the delectable soft chewy mochi, typically served with green tea, makes a delicious snack and is enjoyed on many other occasions beyond the New Year celebrations.

This Matcha Mochi is an easy recipe. It takes just 4 simple ingredients to make the dough and it comes together in a couple of minutes in the microwave.

I used a ready made Hokkaido sweet azuki bean filling for this Matcha Mochi – the bean paste is nicely textured and not too sweet which pairs beautifully with the slightly bitter matcha. If you are like me and love glutinous rice sweet snacks, this Matcha Mochi will definitely hit the spot! And it’s such a simple recipe, you can always enjoy them freshly made.

Check out the recipe tutorial below and if you would like to see more, subscribe to my YouTube channel here! 😊

Matcha Mochi in 3 Easy Steps

#1 Combine the mochi dough ingredients. Microwave on high for 3 1/2 minutes (stirring after each minute) to cook the dough.

#2 Flour generously and roll out the mochi dough. Chill for 10 minutes to firm the dough and then cut out the mochi wrap.

#3 Brush off excess flour and fill the mochi round with sweet azuki paste. Check here for the creamy azuki bean filling. Seal seams, dust off any excess flour. Enjoy!

*Please chew your mochis*

This is not related to the Matcha Mochi recipe but as mochi accidents have become more common, I am mindful to include this ‘tip’ as I make these sweet snacks for my parents who are octogenarians.

Mochis must be chewed properly or the sticky glutinous rice snack can easily become a choking hazard especially for young children and the elderly. Therefore please always chew properly and slowly savor all the flavors of the mochi and its deliciousness.

Storage

This Matcha Mochi is best eaten freshly made on the day itself; otherwise consume within 2 days. Do not fridge or chill as the mochi will become hard. Cover with a layer of cling wrap and store in an airtight container at room temperature.

Did you make this? I would love to know how it turned out. Please leave me a review or tag me on Instagram or FB @thesugarcrumble.com

Thank you!

Print Recipe

Matcha Mochi

Matcha mochi,  soft and chewy mochi with a tinge of matcha bitter and a creamy sweet bean centre. Simple homemade goodness and a lil’ delicious delight. Enjoy them freshly made 😊 

Prep Time30 minutes mins

Chilling time15 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: Asian

Keyword: Mochi

Servings: 16 matcha mochis

Author: Kai

Ingredients

Mochi dough

• 1 cup glutinous rice flour
• 1/4 cup caster sugar
• 2 1/2 tsp matcha powder
• 200 ml milk @room temperature

Filling

• Hokkaido mashed azuki bean paste (Check the link in the above blogpost)

Instructions

Mochi Dough

• Combine the glutinous flour, matcha powder and sugar in a medium size glass bowl and give it a good mix.
• Gradually whisk in the milk into the flour mixture, gently stirring until the milk is fully incorporated. Sieve to remove any lumps.
• Microwave the mochi batter for 3 1/2 minutes on high heat, stirring after every minute. The mochi dough is done when it forms a sticky dough and there is no more liquids in the bowl.

Assembly

• Flour parchment generously with corn starch and roll out the mochi dough on the parchment. This is a very sticky dough so flour the mochi dough too, and as required.
• Roll out the mochi dough into a ~ large rectangle. Slide the rolled out mochi sheet onto a tray and refrigerate for 10 minutes to allow it to firm up.
• Once it is chilled, the mochi dough (still soft) will be firm enough to work with. Using a round 8cm cutter, cut out as many rounds as possible in the mochi dough.
• Gently pick up one cutout mochi dough and brush off excess flour on each side with a pastry brush. Then, heap 1 tsp of azuki bean filling in the centre of the mochi dough and gently seal the seams close.
• Place the sealed mochi seam side down unto the work table, turning it gently and shaping it rounder with your fingers until the mochi is nice, round and plump.
• Brush off any excess flour and the mochi is done. Repeat with the other cutouts.
• Do not waste the mochi dough scraps. Gently dust off all excess flour from the dough scraps, combine into a ball and re-roll to make more mochis.
• Once assembled, store the mochis sealed in an airtight container at room temperature to prevent drying out. The mochis is most delicious, eaten fresh on the day itself or within 2 days. (Note: *do not refrigerate* or the mochi skin will turn hard)

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! 😊

 

Matcha Mochi in 3 Easy Steps

#1 Combine the mochi dough ingredients. Microwave on high for 3 1/2 minutes (stirring after each minute) to cook the dough.

#2 Flour generously and roll out the mochi dough. Chill for 10min to firm the dough and then cutout the mochi skin.

#3 Brush off excess flour and fill the mochi round  with sweet bean paste. Seal seams, dust off any excess flour. Enjoy!

 

*Please chew your mochis*

This is not related to the Matcha Mochi recipe but as mochi accidents have become more common, I am mindful to include this ‘tip’ as I make these sweet snacks for my parents who are octogenarians.

Mochis must be chewed properly or the sticky glutinous rice snack can easily become a choking hazard especially for young children and the elderly. Therefore please always chew properly and slowly savor all the flavors of the mochi and its deliciousness.

 

Storage

This Matcha Mochi is best eaten freshly made on the day itself; otherwise consume within 2 days. Do not fridge or chill as the mochi will become hard. Cover with a layer of cling wrap and store in an airtight container at room temperature.