🍡 Matcha Mochi
Matcha mochi are soft, chewy Japanese rice cakes made from glutinous rice flavoured with green tea powder and wrapped around a sweet red bean paste filling. The outside is springy and slightly earthy from the matcha, while the filling is smooth and sweet. They are eaten as a snack with tea.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g glutinous rice powder (mochiko)
- 1½ tsp matcha powder
- 60 g sugar
- 170 ml water
- 200 g sweet red bean paste
- 2 tbsp potato starch for dusting
Method
- Divide the red bean paste into 8 balls and chill.
- Whisk glutinous rice powder, matcha, sugar and water into a smooth batter.
- Steam for 20 minutes, stirring once halfway, until translucent and sticky.
- Turn onto a surface dusted with potato starch and divide into 8 pieces.
- Flatten each piece, wrap around a bean ball and pinch closed.
How to make it lighter
- Count portions: one mochi (about 50–60 g) is a satisfying sweet.
- Use slightly less sugar in the dough; the filling is already sweet.
- Enjoy with unsweetened green tea instead of a sweet drink.
History
Mochi made from glutinous rice has been eaten in Japan for many centuries, especially at New Year. Matcha-flavoured mochi is a more modern variation, popular in Japan and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →