Matcha Mochi
Delicate Japanese rice cakes infused with vibrant green matcha and filled with sweet red bean paste - a harmonious balance of earthy, sweet, and chewy textures.
Perfect Wine Pairings
Demi-Sec Champagne
The subtle sweetness and elegant bubbles complement matcha's earthy bitterness while cleansing the palate between bites of chewy mochi.
Off-Dry Riesling
Bright acidity and touch of sweetness balance matcha's vegetal notes, while stone fruit flavors enhance the red bean paste's natural sweetness.
Japanese Sake (Junmai Ginjo)
Premium sake with its rice-based origin creates a natural harmony with mochi, while its subtle fruit notes complement both matcha and red bean.
Ingredients
For the Mochi:
- 1 cup sweet rice flour (mochiko)
- 3 tbsp matcha powder (culinary grade)
- ¾ cup water
- ¼ cup sugar
- Cornstarch or potato starch for dusting
For the Filling:
- 1 cup sweetened red bean paste (anko)
- Alternative: white bean paste or chocolate ganache
Instructions
- Divide red bean paste into 12 small balls (about 1 tsp each). Refrigerate.
- Mix mochiko, matcha powder, water, and sugar in microwave-safe bowl until smooth.
- Cover with plastic wrap. Microwave 2 minutes. Stir, microwave 1 more minute until translucent.
- Dust work surface generously with cornstarch. Turn out hot mochi dough.
- Dust top with cornstarch, let cool slightly until handleable (2-3 minutes).
- Divide dough into 12 pieces. Flatten each piece into 3-inch circle.
- Place bean paste ball in center. Gather edges, pinch to seal. Dust with cornstarch.
- Shape into smooth ball. Repeat with remaining dough. Serve at room temperature.
Chef's Notes
Matcha Quality: Use culinary-grade matcha (not ceremonial grade) for mochi. It should be vibrant green with minimal bitterness. Store matcha in freezer to preserve color and flavor.
Working with Hot Mochi: The dough is extremely hot after microwaving. Wait 2-3 minutes before handling, and dust hands generously with cornstarch to prevent sticking.
Steaming Alternative: If you don't have a microwave, steam the matcha mixture in a heatproof bowl for 20-25 minutes until translucent and cooked through.
Texture Tips: Mochi is best eaten fresh on the day it's made. The texture becomes firm when refrigerated. To soften, microwave for 10 seconds.
Filling Variations: Try strawberries, Nutella, peanut butter, or ice cream for non-traditional but delicious fillings.