Name: Green Tea Mochi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 150g Glutinous rice flour (1 cup); 48g Granulated sugar (¼ cup); 22g Cornstarch (3 tbsp); 7g Matcha powder (1 tbsp); 240ml Whole milk (1 cup); 1 tbsp Vegetable oil; 225g White chocolate (7.9oz), roughly chopped; 14g Matcha powder (2 tbsp); 75ml Heavy cream (1/4 cup 1 tbsp); 1 tbsp Whole milk; Matcha powder, for dusting

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Soft and chewy green tea mochi skin filled with a sweet white chocolate- matcha ganache, these matcha mochi are a game changer!

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What is mochi?
Ingredients
Tips for the best green tea mochi
Variations
Serving Suggestions
Frequently Asked Questions
📖 Recipe
💬 Comments

What is mochi?

If you aren't familiar with mochi, mochi is a Japanese treat made from glutinous rice. Traditionally it is pounded into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.

This version is a non-traditional take on the mochi with a matcha ganache filling. It's sweeter with a fudgier texture, kind of similar to Japanese nama chocolate.

Traditionally mochi is made by pounding glutinous rice with a giant mortar and mallet, but this is a little difficult to recreate at home. Luckily we can recreate the same chewy texture using glutinous rice flour.

This recipe is incredibly simple, all you need to do is combine the glutinous rice flour, water, and sugar in a bowl and zap it in the microwave.

Ingredients

Mochi

Glutinous rice flour: Aka sweet rice flour. If you have access to shiratamako where you live I highly recommend using that! It's a Japanese glutinous rice flour made from short-grain rice (mochigome). Otherwise, you can use mochiko or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.

Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
Corn starch: Corn starch helps to thicken the mochi dough as well as give it more structure.
Matcha powder: Make sure you use a high-quality matcha powder as this will have a direct impact on the flavor of the mochi! I like to use high-quality culinary-grade matcha.

Whole milk: Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it'll be less sticky.

Chocolate Ganache

White chocolate: White chocolate and matcha are a dream flavor combination. Make sure you use good-quality white chocolate. Low-quality white chocolates tend to be super sweet and can cause the whole mochi to be overwhelming.

Heavy cream: Aka thickened cream. The cream makes up the body of the ganache, giving it that silky smooth consistency.
Unsalted butter: Butter gives the ganache a richer flavor and texture,while also firming it up.

Assembly

Matcha powder: This is the first thing that will hit your mouth when you eat these. Make sure you use a good quality matcha as it will have an intense flavor.

Tips for the best green tea mochi

Use a silicone mat

When shaping the mochi, use a silicone mat dusted with cornstarch or potato starch to prevent sticking and ensure even thickness

Avoid overmixing ganache

When making the matcha ganache, mix just until combined to maintain a smooth, creamy texture.

Adjust matcha intensity

Increase or decrease the amount of matcha powder in the dough or ganache to suit your preferred level of bitterness.

Variations

Black Sesame Filling

Swap the matcha ganache for a nutty black sesame paste for a more earthy, traditional flavor.

Coconut Milk Mochi

Replace whole milk with coconut milk in both the mochi dough and ganache to add a tropical flair.

Mochi Ice Cream

Flatten the mochi dough and wrap around small scoops of green tea or vanilla ice cream for a refreshing frozen treat.

Serving Suggestions

Drizzled with Sweetened Condensed Milk

For a richer dessert, drizzle the mochi with sweetened condensed milk before serving.

Paired with Citrus Fruits

Serve the mochi alongside fresh orange or grapefruit segments to balance the sweetness.

Mochi Trifle

Layer pieces of green tea mochi with whipped cream and fruit in a glass for an elegant trifle dessert.

Frequently Asked Questions

How long does this last?

These should last for up to 2 days when stored in an airtight container in the fridge.

These don't last as long and the mochi gets firmer the longer it sits. They will always be the softest and chewiest on the day they're made.

Why isn't my mochi sealing?

There are a couple of reasons why your mochi is sealing properly. Here are a couple of tips that may help:

Make sure you don't get any of the filling on the area of the mochi where you are sealing. The filling will cause the mochi skin to lose its tackiness and cause it to fall apart
Don't get any matcha powder on the area where you are sealing. This follows the same concept as above, matcha will cause the mochi to lose its stickiness and make it harder to seal.

Why is my mochi hard?

There are a couple of reasons why your mochi is turning out too hard:

Not enough milk was added
The mochi was cooked for too long in the microwave
The mochi had been left outside for too long after making it

What kind of matcha powder should I use?

When making any kind of matcha dessert it is always important to use high-quality matcha powder.

Low-quality matcha have a bitter, grainy aftertaste with a dull grey-green hue. High-quality culinary-grade or ceremonial-grade matcha has a much cleaner grassier flavor and a bright green color that will make all your desserts pop.

Can I use other types of tea in the dough?

Yes, you can substitute matcha powder with hojicha or sencha powder for a roasted or more subtle tea flavor.

How do I make mochi dough without a microwave?

Steam the dough mixture in a heatproof bowl over boiling water for 10-15 minutes, stirring halfway.

How can I prevent my mochi from hardening?

Store them in an airtight container at room temperature if consuming within 1-2 days. For longer storage, refrigerate, but bring them to room temperature before serving.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

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