Author Notes: Green tea mochi made with sweet rice flour stuffed with adzuki bean paste. Mochi dough recipe inspired by Cynthia from Two Red Bowls’ plain mochi recipe and Japanese Cooking 101’s sweet mochi recipe. —genevieve y
Makes: 4-5 mochi
Red Bean Paste
cups adzuki beans
cup mochiko (sweet rice flour)
teaspoon matcha powder
1/2 – 3/4
- Soak the beans for at least 8 hours or overnight.
- Drain the beans, and pour the beans into a medium pot. Cover the beans with water, and bring to a boil.
- Once it comes to a boil, reduce the heat and simmer until the beans are cooked. This will take around 45 minutes to an hour. Check occasionally to make sure there is enough water, and add more if necessary.
- Once the beans are done, remove from the heat and strain. Let the beans cool.
- In a food processor or blender, purée the beans with the sugar. The purée should be thick and sticky, but if it’s too difficult to blend, you can add a tablespoon of water to help with the blending process.
- Place the red bean paste in a container and set aside. Prepare the mochi.
- In a mixing bowl, sift the sweet rice flour, the sugar, and the matcha powder together.
- Flour your hands, and add the water slowly. Use your hands to knead and mix the mochi mixture until it comes together. I used a little over 1/2 cup of water, but add more water if the mochi mixture is too try.
- Place the mochi dough in a heat proof bowl and steam it for 15-20 minutes.
- Remove the cooked mochi from the steamer. Dust your hands and the dough with potato starch.
- Tear a piece of the mochi dough off, working it with your hands. Knead it into a flat, circular shape. You can also roll out the dough and, using a cookie cutter, cut the dough into circles.
- Fill the circle of mochi dough with the prepared red bean paste. Pinch the corners and ends together, twist, and turn around. Dust the mochi with potato starch and set aside. Repeat with the rest.
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