I never thought that I’d say these words out loud in my kitchen. Yet, here we are.
For those unaware, mochi is a celebratory dish that makes an appearance during festivities in Japan. It’s equally popular in restaurants.
The traditional rice cake has gone through many renditions in the modern kitchen.
However, its sticky, chewy texture and bounciness remain the same despite differences in techniques and flavor.
I opted for a microwaved matcha mochi with a nutritiously delicious nutty center. Skipping the steaming process allows you to whip up these treats in less than an hour without breaking a sweat.
What’s inside this tasty treat?
Each bite of my squishy mochi contains a delicious combo of sweet sticky rice and crunchy coconut-peanut filling. The contrasting textures and taste will make you swoon. Adding to this are the earthy notes of matcha which gives it the sublime green hue and extra dose of antioxidants. Yay!
I love how subtle and well-balanced my green tea mochi is, making it a perfect power snack to brighten your day. If you’re not into matcha, you can add your spin into the filling with fun fruity flavors, nutty mixes, or even ice cream.
What to Expect?
- 100% vegan
- No Dairy
- Easy and simple
- Microwavable mochi
Practical Tips for Your Homemade Green Tea Mochi Recipe
The first time I ate mochi, I couldn’t gasped with glee. The squishy balls and its assorted range of fillings swept me off my feet. From that day on, I have been trying to make mochi at home. Yet, I couldn’t master the traditional steaming technique despite my air conditioned surrounding.
But, I’m not a quitter.
So I rolled up my sleeves and discovered a shortcut to my comfort food. Switching steaming with microwaving can save you tons of time and prevent you from sweltering in front of the stove. It’s a modern day hack that can be a lifesaver in the summer heat!
However, first timers must tread carefully and follow my green tea mochi recipe to the T.
Here are some rules to follow:
When the Rice Is Nice
I did multiple trials to get the texture right. I used Mochiko or Shiratamako (sweet rice flour) for my final batch because of its soft, chewy and sticky texture. The delicious chewy texture is really addicting!
Mix the dough ingredients well to ensure they are completely dissolved before popping the bowl into the microwave. Otherwise, you might get a grainy, coarse dough.
More importantly, microwave mochi can be easy to mess up if you’re not careful. Avoid overcooking by heating the dough in short intervals. You’ll know whether the dough’s done or not by observing its outside layer.
If it looks opaque you can stop microwaving.
Cornstarch the Conqueror of Sticky Dough
The glutinous rice makes mochi dough sticky and squishy. This trait can make molding impossible when you’re rolling it. I advise you to sprinkle some generous amount of cornstarch or potato starch on the counter and the both sides of the dough. It will prevent your dough from sticking and make the whole process more manageable.
However, cornstarch doesn’t taste good. Remember to blow it off before you serve your homemade mochi.
Don’t Be a Softy
Avoid gooey, runny filling by setting it aside and letting it become firm beforehand. Depending on the ingredients, soft fillings might be warm and notoriously challenging to manage. It can cause your mochi covering to break and prevent it from holding a proper shape.
Hence, you’ve got to be patient when you’re adding the flavorsome filling.
Sweet Hacks for Vegan Mochi
My vegan green tea matcha recipe gives you a chance to add your personal touch whenever you step into the kitchen. All you need is a pantry full of plant-based ingredients and a dash of creativity.
Let’s look at my tasty hacks for this vegan dessert:
- Do you want to reduce the sugar content? You can substitute granulated sugar with cane sugar. Remember to adjust the flavor to satisfy your sweet tooth.
- How to boost the matcha flavor? You can add a few extra pinches of greet tea powder to get a flavorsome punch of matcha goodness. Please note that adding extra match can change its color.
- Can you substitute the color? Yes, you can. Choose naturally colored superfood such as blue spirulina, pink dragon fruit powder, or purple sweet potato powder. These plant-powdered ingredients give your mochi a dramatic flair with their cheerful colors.
- Are peanuts important? Peanuts give your homemade mochi a classic crunchy texture that elevates the vegan dessert. If you are not a peanut enthusiast then you might give roasted (and crushed) pecans, macadamia nuts, or cashews a try.
- Got a nut allergy? No worries! My green tea mochi recipe is easy to customize. You can swap the nutty center with fruity jams, real fruits, homemade jelly or any other flavor your heart desires. Ice creams are another fun twist to add into this mix.
Give your taste buds a treat with matcha mochi! I want to see how your homemade mochi turned out so remember to share your cute creations online by tagging @joyfulhomecooking or #joyfulhomecooking.
Post your vegan ventures online by adding the #joyfulhomecooking. I can’t wait to see what my fellow food lovers create with this rendition!Print
- Prep Time: 30 mins
- Cook Time: 3 mins
- Total Time: 33 mins
- Yield: 12 1x
- 1 cup sweet glutinous rice flour
- 1 cup water
- 1/4 cup granulated sugar (adjust to taste)
- 1 tsp matcha powder
- Cornstarch/potato starch for dusting
- 1/2 cup roasted peanuts (finely chopped)
- 1/2 cup coconut flakes
- 3 tbsp. sugar
- 1 tbsp. melted coconut oil
- Line cookie sheet with parchment paper.
- Mix all the ingredients of the mochi dough in a large bowl safe to use in the microwave. Stir it well to ensure everything dissolves. Ensure that the color spreads evenly to prevent white spots.
- Use plastic wrap to cover the bowl’s top and put it in the microwave for one minute max.
- Whisk the microwaved batter to remove lumps. Re-wrap and microwave it for another minute.
- Stir the mixture with a rubber spatula. Make sure the spatula is wet. *
- Re-wrap the batter and microwave. (Max: 30 secs) You may stop microwaving when the dough turns opaque.
- Cover your countertop with parchment paper and dust it with cornstarch.
- Use a wet spatula to scrape the sticky dough from the bowl and place it onto the covered countertop.
- Dust the dough with more cornstarch.
- Roll dough into a rectangle with ¼ inch thickness. (Size: 12×14 inches). Prevent your dough from sticking by generously sprinkling cornstarch under it and on top of it when you roll the dough.
- Transfer the flattened dough with parchment paper to your lined cookie sheet.
- Refrigerate to set. (Min: 30 mins)
- Make the filling by combining all the ingredients in a small bowl. Set aside to rest.
- Use a cutter to create small circles after your dough sets. (Size: 3 ¼ inches or 9½ cm).**
- Gently brush off excess cornstarch before adding 1 tablespoon of your nutty filling in the center. Mold it with your palms into bite-sized power balls. ***
- Stack your matcha mochi treats on a serving plate.
*The sticky rice can get stuck in your whisk. That’s why we switch to a rubber spatula to make stirring easier.
** Wash your hands in cold water to make the molding process easier.
*** The same rule applies to other flavored fillings. Remember to seal your mochi balls tightly to keep your filling intact.
Keywords: Japanese Mochi, green tea mochi, matcha mochi, vegan mochi, coconut peanut mochi, microwave mochi, Daifuku mochi, mochi
P.S: Craving more mochi deliciousness? I’m currently perfecting a tasty mochi ice cream to beat the summer heat. Stay tuned!