Mochi is one of my favourite desserts ! It’s sweet, soft, chewy….. just delicious. Traditionally, it is made by steaming a short-grain rice called mochigome, then it is mashed and pounded with wooden mallets in a mortar. I saw a video on YouTube on the fastest mochi maker in Japan. Wow !  It sure takes some serious skills and labour ! (Here is the link if you are interested https://www.youtube.com/watch?v=tmSrULDVRPc).

Of course I don’t have those skills and tools. This recipe uses sweet rice flour and is very simple. The red bean paste matches so well with the green tea flavour.  With a cup of green tea, I feel like I am in Japan……I wish ! 

Makes about 8-10 pieces

• 150 g sweet red bean paste (coarse or fine)
• 180 g sweet rice flour (mochiko)  
• 1 teaspoon matcha powder
• 60 g granulated sugar 
• 300 mL water
• 1/4 cup potato starch (for dusting) 

1. Scoop red bean paste with a teaspoon into small balls (about 1/2 inch) 
2. Place in freezer for about 15 minutes 
3. Mix together sweet rice flour, matcha powder and sugar in a large microwavable bowl 
4. Add water, mix well 
5. Microwave on high for 1+1/2 minutes, remove and stir, then microwave on high again for about one more minute (each microwave oven is different, you may need to adjust the time) 
6. Cool slightly for about 5 minutes 
7. Place a piece of parchment paper on work surface and dust generously with potato starch 
8. When dough is still fairly warm, spoon about 1-2 tablespoons each onto dusted parchment paper (dough is very sticky)
9. Put a red bean paste ball in the middle, wrap and seal by pinching the edges together 
10. Dust with more potato starch if needed to prevent sticking (you can dust off the extra with a pastry brush when mochi is cooled
11. Place seal side down on a tray lined with parchment paper  
12. Cool and serve. You can keep them in an air-tight container for up to 2 days at room temperature