Easily make this fun little dessert at home. Alternatively make with ice cream centers. Serve as a snack or dessert with iced or hot green tea or green tea lattes.
Have fun making egg shapes for Easter brunch.
EQUIPMENT: Microwave, food scrapper, flour sifter
Green Tea Mochi Dumpling
Cuisine: JapaneseDifficulty: AverageServings
2
servingsPrep time
30
minutesCooking time
4
minutesIngredients
6 tablespoons Mochiko or Shiratamako sweet rice flour
2 tablespoons fine sugar
1 pinch sea or pink salt
1 teaspoon matcha powder
6 tablespoons filtered water
1/4 cup cornstarch for dusting
1/2 cup sweetened red bean paste – adzuki beans
Directions
- Whisk together mochiko, sugar, salt, and green tea powder in microwave-safe bowl.
- Add water and mix well until completely dissolved.
- Loosely cover bowl with plastic wrap or kitchen towel and microwave on full power for 2 minutes. Remove and mix with wooden spatula dipped in water. Cover and microwave for about 60 – 90 more seconds until the dough becomes slightly translucent, thick, and sticky,.
- Transfer dough onto parchment paper dusted with cornstarch. Use a flour sifter if you have one. Lightly sprinkle or sift more cornstarch over.
- Roll dough into a 1/8″ thick rectangle. Use a food scrapper or knife to divide dough into 4 equal square wrappers.
- Place 2 tablespoons bean paste in center of each wrapper.*
- Pinch four corners and edges of each wrapper over bean paste to completely enclose it. Cut off any excess dough. Use a soft brush to gently remove excess cornstarch.
Notes
- PRO TIP: The trickiest part is to wrap the red bean paste in the wrapper. The dough is very sticky. Add cornstarch frequently during wrapping process.
- *Alternatively substitute ice cream instead of red bean paste. Scoop ice cream balls and freeze them ahead of time. Immediately freeze assembled mochi dumplings, about 2 hours. Have fun trying different flavors: green tea, pistachio, vanilla, chocolate, strawberry, mango, or candy cap mushroom.
