Matcha Mochi

🔥 Prep

• Measure out 100 g glutinous rice flour.
• Measure out 1 tbsp matcha powder.
• Measure out 50 g sugar.
• Measure out 150 ml water.

🔥 Cook

• 1. Mix the measured 100 g glutinous rice flour, 1 tbsp matcha powder, and 50 g sugar in a microwave-safe bowl until evenly combined.
• 2. Whisk in the 150 ml water gradually while stirring to avoid lumps, forming a smooth batter.
• 3. Cover the bowl loosely with microwave-safe plastic wrap or a lid.
• 4. Microwave on high for 1 minute.
• 5. Remove the bowl (it will be hot) and Stir the batter vigorously to break any set edges.
• 6. Microwave again on high for 1 minute.
• 7. Remove and Stir thoroughly; the mixture should start to look glossy and slightly thickened.
• 8. Microwave on high for an additional 30 seconds.
• 9. Remove and Stir one final time; the batter should be smooth, translucent, and pull away from the sides of the bowl.
• 10. Transfer the hot mochi onto a surface lightly dusted with potato starch, spreading it gently to about 1 cm thickness.
• 11. Cool for about 5 minutes until manageable, then dust the top with more starch and Cut into desired bite-sized pieces using a wet knife or scissors.
• 12. Dust each piece lightly with additional starch to prevent sticking.

🔥 Serve

• Dust with kinako (roasted soybean flour) and serve with a cup of green tea.
• Enjoy as a snack or dessert alongside fresh fruit slices such as strawberries or mango.
• Pair with a scoop of vanilla ice cream for a delightful fusion dessert.