Stephanie Sharp - Tokyo Mochi Recipes: Simple & Delicious Mochi Recipes from The Heart of Tokyo

Lets go more in-depth with some green tea versions of Mochi.

Serving:

Time: 45 mins

Ingredients:

For the dough:

• flour (1 cup, glutinous, rice)
• sugar (2 tbsp, granulated)
• water (1 cup, hot)
• food coloring (2 drops, green)

For the filling:

• beans (1 cups, white, drained, rinsed, soaked overnight)
• sugar (6 tbsp, granulated)
• tea powder (2 tbsp, green)
• honey (1 tbsp)
• cornstarch (3 tbsp)

Directions:

For the dough:

Thoroughly mix all ingredients together into a suitable sized bowl. Mixture should become smooth and a dough is to be formed.

Cover bowl using a slightly damped cloth then set aside; mix occasionally every 2-3 minutes.

For the filling:

In a medium sized pan combine the sugar, beans, and green tea powder then cook over medium high heat stirring continuously until beans start to break down, approximately 15 minutes then turn the heat off.

Using a grinder begin to mash the beans until becomes smooth then stir in the honey. Set aside to cool then chill after.

To assemble:

While chilling, begin to make 1 tbsp portions of the dough then form dough pieces into discs (rounded) using damp hands.

Into a piping bag begin to spoon filling mixture then squeeze 1 tsp mounds of paste onto the center of discs.

Thoroughly wrap dough over then pinch ends to secure. Transfer to a baking sheet lined with parchment paper then sprinkle using some cornstarch.

Arrange a few of the balls into a steamer in batches, ensuring that they do not touch.

Cover then steam for approximately 20 minutes until becomes translucent, and soft.

Open lid then spoon mochi onto a plate with remaining cornstarch. Lightly roll in the cornstarch then set aside to cool completely.

Serve and enjoy.