Green Tea Mochi with Matcha Ganache Filling (Recipe in comments)

1 comment

1. Matcha Mochi Recipe

   Ingredients

   Matcha Ganache Filling
   – 100 g White chocolate chips
   – 20 g unsalted butter
   – 50 ml heavy cream
   – 1/2 tbsp matcha powder

   Green Tea Mochi Dough
   – 100 g glutinous rice flour
   – 150 ml water
   – 25g (2 tbsp) sugar
   – 1 tsp matcha powder

   Steps

   >Preparing Ganache
   * Add the chocolate, butter, and heavy cream to a microwave-friendly bowl. Microwave it for 1 minute at 600 watts. If theyve not all melted, put in microwave again for 30 secs intervals.
   * Stir together the mixture until it is smooth and free of lumps. Then, cover the bowl and refrigerate for 4 hours until it solidifies.

   ​

   >Making Mochi Dough
   * In a microwave-safe bowl, sift flour and matcha powder. Add granulated sugar and mix the dry mix.
   * Add half of the water and mix thoroughly. Then pour the remainder of the water and mix until all ingredients are dissolved. Cover the bowl loosely with cling film. Microwave for 2 minutes at 600 W. Take it out and fold it with a damp spatula. Cover and microwave at 30 seconds intervals until the dough becomes slightly translucent. Once the dough is no longer sticky and does not fall when you flip the bowl upside down, it’s ready. Let it cool for a few minutes.
   * Dust the working surface generously with cornstarch. Next, transfer the microwave matcha-flavoured mochi dough onto work surface. Sprinkle more cornstarch onto the dough.
   * Gently knead the dough for a few minutes. Divide the dough into equal parts.

   ​

   >Assembling mochi
   >
   >* Flatten the dough into a circular shape using your hands.
   * Now, scoop the ganache and place it in the middle of the dough. Pinch the four corners of the dough, and push them together. Tap the bottom with cornstarch.
   * Finally, give the green tea mochi a light brush to remove excess cornstarch. If you want, you can also sprinkle some matcha powder on the top.

   ​

   Notes:

   >- Use culinary grade matcha powder as it has a stronger grassy taste that’s ideal for desserts. You can use ceremonial grade matcha powder, but it will be much more expensive.
   – Glutinous rice flour is more accessible to more people, hence why we are using it. Ideally, using shiratamako or mochiko would yield better results. The mochi dough will turn out softer and smoother. The difference between mochiko and glutinous rice flour is the origin of the glutinous rice. Mochiko uses japanese rice while glutinous rice flour tends to be from South East Asia. The difference is subtle.
   – Instead of adding water to the mochi dough, you can replace it with milk if you prefer a creamier and fattier mochi dough. We think mochi is already rich enough when made with water, so feel free to experiment to what you like.
   – When microwaving, it’s possible to overcook parts of the mochi dough if you are using a high powered microwave. If you’re using anything higher than 600 watts, we recommend shortening the time intervals of microwaving. Take it out and stir the mochi dough before popping it back into the microwave. Ideally, you want to cook the mochi evenly. So, using a lower power for the microwave will take more time but yield better results in our experience. Be patient with the process.
   – We use white caster sugar, but granulated sugar is fine too. You can use brown sugar but just note that it will make a darker green color for the dough. Taste-wise is similar.

   You can watch the [full video recipe](https://youtu.be/CkUpkcEVfEE?si=HgRl3IRKxdd6PI47) on Youtube too.