Green Tea Mochi Recipe
Make Green Tea Mochi Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mochi Dough
Filling (Sweet Red Bean Paste)
Coating & Finish
Method
Mochi Dough
Prepare dry mix
In a microwave-safe bowl or heatproof mixing bowl, whisk together 1 cup glutinous rice flour, 1 tablespoon granulated sugar, and 2 teaspoons matcha powder until evenly combined and no lumps of matcha remain.
Combine with water
Gradually add 3 tablespoons room-temperature water to the dry mix and stir to form a thick paste. Add the 2 cups hot water slowly while stirring to make a smooth, slightly runny batter — similar to thick pancake batter (this step hydrates the flour).
Cook the batter
Cover the bowl with plastic wrap (leave a small vent) and microwave on high for 1 minute. Remove, stir vigorously with a silicone spatula to break up any cooked edges, then cover and microwave for another 1 minute. Stir again; the mixture should become glossy and elastic. If your microwave is weaker, add 30-second intervals until the dough is translucent and sticky (total 2–3 minutes).
Alternative stovetop method
If you prefer stovetop, cook the batter in a nonstick pan over medium-low heat, stirring constantly with a silicone spatula until it becomes thick, translucent, and pulls away from the sides (about 6–8 minutes).
Oil and cool slightly
Lightly oil a clean work surface or a shallow tray and your hands with 1 teaspoon vegetable oil. Transfer the hot mochi dough to the oiled surface (be careful, it’s hot) and let it cool for 5–7 minutes until warm but still pliable.
Filling (Sweet Red Bean Paste)
Portion the anko: divide 3 tablespoons sweetened azuki paste into 6 equal balls (about 1/2 tablespoon each). Roll each portion between fingers to form smooth small balls and place on a small plate. Keep covered with plastic wrap to prevent drying.
Assembly & Coating
Portion the mochi
Dust your work surface lightly with 1 tablespoon potato starch or cornstarch. Using a bench scraper or oiled knife, divide the warm mochi dough into 6 equal pieces (use the scraper to cut and scoop; dust tool if sticky).
Flatten and fill
Take one mochi piece, flatten it into a round disk about 2.5–3 inches (6–8 cm) across using oiled hands, keeping the center slightly thinner. Place one anko ball in the center of the disk. Gently gather the edges up and pinch to seal, rotating and tucking the seam underneath to form a smooth ball. Repeat with remaining pieces and fillings.
Dust and finish
Lightly dust each finished mochi with additional potato starch to prevent sticking. If desired, sprinkle with a pinch of toasted sesame seeds for contrast. Transfer finished mochi to a serving plate, seam side down.
Storage note
Green tea mochi are best eaten the same day. Store loosely covered at room temperature (not in refrigerator, which can harden mochi) for up to 24 hours. If stacking, separate layers with parchment and dust to prevent sticking.