Matcha Red Bean Latte W/ Mochi Recipe

Prepare matcha

Sift the matcha powder into a small bowl to remove clumps. Add the hot water (about 175°F / 80°C) — roughly 1/4 cup — and whisk briskly in an M or zig-zag motion with a bamboo whisk (chasen) or small whisk until frothy and smooth, about 15–20 seconds. Stir in 1 teaspoon granulated sugar until dissolved.

Heat and froth milk

Warm the milk in a small saucepan over medium-low heat until hot but not boiling (about 140–150°F / 60–65°C) or microwave for 60–90 seconds. If you like foam, froth the milk with a milk frother, handheld whisk, or by shaking in a sealed jar for 20–30 seconds. Stir in 1/4 teaspoon vanilla extract.

Combine: Pour the prepared matcha into a serving glass or mug. Slowly pour the warmed milk over the matcha, holding back foam with a spoon if desired, then spoon foam on top. Taste and add up to 1 tablespoon simple syrup or honey if you prefer a sweeter latte; stir gently to combine.

Warm the anko

Place 3 tablespoons of sweetened red bean paste in a small heatproof bowl. Microwave for 20–30 seconds until warm and slightly softened, or heat briefly in a small saucepan over low heat, stirring so it doesn't scorch. If the paste is very thick, stir in 1/2 teaspoon hot water to loosen.

Prepare mochi

If using store-bought pre-cooked mochi (chewy pieces), warm them according to package instructions (usually 10–20 seconds in the microwave until soft). If using frozen mochi, thaw and heat until soft. For a quick pan-toasted finish: heat a nonstick skillet over medium, add a tiny dusting of sugar to the mochi and toast each side 30–60 seconds until puffed and slightly golden. Optionally dust with 1/2 teaspoon kinako or sprinkle 1/2 teaspoon toasted sesame seeds.

Assemble red bean layer: Spoon the warmed anko into the bottom of the serving glass or on top of the latte (see assembly below). Reserve a small spoonful of anko for garnish if desired.

Top with whipped cream: Pipe or dollop about 1/2 cup whipped cream over the latte/anko. Smooth or swirled as you like.

Add mochi and final garnish: Arrange the 4 warmed mochi pieces on top of the whipped cream or alongside the glass. Spoon reserved anko on top of the cream or mochi if you kept some back. Finish with a light dusting of matcha powder and optional kinako or sesame seeds.

Serve immediately: Present the Matcha Red Bean Latte with mochi while warm so the mochi is chewy and the anko retains a pleasant warmth. Provide a spoon so the drinker can swirl red bean into the latte and enjoy mochi with each sip.