Matcha Mochi Recipe

Mochiko: A sweet rice flour that provides the chewy texture essential to mochi.

Sugar: Adds sweetness to balance the earthy flavor of matcha.

Water: Combines with mochiko to create the mochi dough.

Matcha powder: Finely ground green tea leaves that impart a vibrant color and unique flavor.

Cornstarch: Used for dusting to prevent the mochi from sticking.

When mixing the mochiko, sugar, water, and matcha powder, ensure that you whisk thoroughly to avoid any lumps. A smooth batter will result in a more uniform texture in the final mochi. If you find it difficult to eliminate all lumps, you can strain the mixture through a fine-mesh sieve before microwaving.

• mochiko (sweet rice flour) - Substitute with glutinous rice flour: Both are made from sticky rice and will provide the same chewy texture.

• sugar - Substitute with honey: Honey can provide a similar sweetness and adds a slight floral note.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• matcha powder - Substitute with green tea powder: Green tea powder can provide a similar flavor and color, though it may be less intense.

• cornstarch - Substitute with potato starch: Potato starch is a good alternative for dusting as it has similar properties to cornstarch.

• Allow the mochi to cool completely before storing. This prevents condensation and keeps the texture intact.
• For short-term storage, place the mochi pieces in an airtight container. Line the container with parchment paper and dust the mochi with cornstarch to prevent sticking.
• Store the container at room temperature if you plan to consume the mochi within 1-2 days. Keep it away from direct sunlight and heat sources.
• For longer storage, refrigerate the mochi. Ensure the container is airtight to prevent the mochi from drying out. It can last up to a week in the fridge.
• To freeze mochi, individually wrap each piece in plastic wrap. This prevents them from sticking together and maintains their shape.
• Place the wrapped mochi pieces in a freezer-safe bag or container. Label it with the date to keep track of freshness.
• Frozen mochi can be stored for up to a month. When ready to eat, let it thaw at room temperature for about 10-15 minutes.
• Avoid microwaving frozen mochi to thaw, as it can alter the texture and make it too sticky or rubbery.
• If the mochi becomes too hard after refrigeration, you can soften it by microwaving for a few seconds. Be cautious not to overheat.
• Enjoy your matcha mochi with a cup of green tea or as a delightful dessert after a meal.

• Microwave Method: Place the mochi pieces on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 10-15 seconds. Check the texture and heat for an additional 5-10 seconds if needed. Be cautious not to overheat, as the mochi can become too sticky.

• Steaming Method: Set up a steamer with boiling water. Place the mochi pieces on a heatproof plate or in a steaming basket lined with parchment paper. Steam for about 3-5 minutes until they are soft and warm. This method helps maintain the chewy texture without drying out the mochi.

• Pan-frying Method: Lightly grease a non-stick skillet with a small amount of vegetable oil. Heat the skillet over medium heat. Place the mochi pieces in the skillet and cook for 1-2 minutes on each side until they are slightly crispy on the outside and warm inside. This method adds a delightful contrast in texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the mochi pieces on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Warm them in the oven for about 5-7 minutes. Check the texture and heat for an additional 2-3 minutes if necessary.

• Microwave-safe bowl: A bowl that can withstand the heat of the microwave without melting or breaking, used to mix and cook the mochi ingredients.

• Whisk: A tool used to blend the mochiko, sugar, water, and matcha powder until the mixture is smooth.

• Plastic wrap: Used to cover the bowl while microwaving, allowing a small gap for steam to escape.

• Microwave: An appliance used to cook the mochi mixture in intervals, ensuring it reaches the right consistency.

• Baking dish: A dish dusted with cornstarch to pour and spread the cooked mochi mixture evenly.

• Spatula: A tool used to spread the mochi mixture evenly in the baking dish.

• Knife: Used to cut the cooled mochi into pieces.

• Cutting board: A surface to place the mochi on while cutting it into pieces.

• Sieve: Used to dust the mochi pieces with cornstarch to prevent sticking.

Prepare ingredients in advance: Measure out mochiko, sugar, water, and matcha powder before starting to streamline the process.

Use a microwave-safe bowl: Ensure your bowl is microwave-safe to avoid transferring the mixture and save cleaning time.

Stir efficiently: Use a whisk to mix ingredients quickly and thoroughly, reducing the need for multiple stirring sessions.

Cool quickly: Place the mochi mixture in the fridge for faster cooling, but monitor closely to avoid over-chilling.

Dust generously: Use plenty of cornstarch to prevent sticking, making it easier to cut and handle the mochi.