Matcha Mochi Recipe
INGREDIENTS (Makes 12)
- 2 teaspoons of matcha green tea powder
- 1-1.5 cups of ice cream – any flavour
- 1 cup of rice flour
- 1 cup of water
- 1/4 cup of white granulated sugar
- Cornstarch for dusting
METHOD
- First, make the ice cream balls. Using a spoon or a mini ice cream scoop, scoop out 12-16 balls of ice cream and place in the freezer for later.
- Next, make the mochi dough. In a microwave safe bowl, add the glutinous rice flour, sugar, matcha green tea powder and water. Mix the ingredients together with a whisk and ensure that everything is combined and that there are no lumps.
- Place a lid on the bowl or cover with cling film and microwave for 60 seconds. Remove from the microwave and whisk the dough to ensure that the mixture is cooking evenly.
- Cover again and microwave for a further 60 seconds. Take care when removing from the microwave as the dough will be very hot.
- Once the bowl and dough is cool enough to touch (after around 5 minutes) it is ready to roll out. Tip: dip your spatula in water to help unstick your dough from the bowl.
- Cover the worksurface with a piece of parchment paper and dust a good amount of corn starch on top. Place the dough on the cornstarch and dust another generous amount of corn starch on top. Also dust your rolling pin and your hands because the dough will stick to everything!
- Roll out your dough to a rectangle about 12 inches by 8-9 inches and 1/4 inch in thickness. Place in the fridge for 30 minutes so that it is cool enough to wrap the ice cream.
- Now it’s time to make your mochi balls. Cut your dough into 12-16 circles using a cookie cutter or a cup. Brush off the excess corn starch. Wrap your ice cream balls in the dough and pinch the ends together. Tightly wrap the mochi balls in cling film and place in a mini muffin pan to help keep the shape.
- Place the mochi balls in the freezer and allow to freeze for at least 1-2 hours before serving.
Sources:
https://www.rosielovestea.com/recipes/2021/5/21/matcha-green-tea-mochi-ice-cream