(No Ratings Yet)
Loading...These vibrant jade-green rice cakes blend earthy matcha with pillowy glutinous rice dough and a sweet red bean paste center. Inspired by traditional kusa mochi, they offer a gentle herbal bitterness balanced by the mellow sweetness of anko. Perfect alongside a cup of hot sencha for an authentic Japanese tea-time treat.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 stuffed mochi cakes
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 1 gFat
- 0.2 gSaturated Fat
- 76 gCarbs
- 3 gFiber
- 18 gSugar
- 6 gProtein
- 60 mgSodium
- 120 mgPotassium
- 25 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the matcha mochi dough
- 1.5 cups (180 g) glutinous rice flour (mochiko)
- 1 tbsp (8 g) culinary-grade matcha powder
- 1/3 cup (65 g) granulated sugar
- 1 cup (240 ml) cold water
- 1/4 tsp fine sea salt
For filling and finishing
- 3/4 cup (180 g) smooth sweet red bean paste (anko)
- 3 tbsp potato starch (katakuriko), plus more for dusting
- 1 tsp neutral oil, for greasing
Directions
- Line an 8-inch square pan or shallow heatproof dish with parchment and lightly grease with oil; set up a steamer with water at a rolling boil.
- In a large heatproof bowl, whisk together the glutinous rice flour, matcha, sugar, and salt. Slowly pour in the cold water, whisking constantly, until you have a smooth, lump-free, vivid green batter.
- Pour the batter into the prepared pan and cover tightly with foil. Steam over boiling water for 20 to 22 minutes, until the dough looks glossy, translucent, and pulls cleanly from the edges.
- While the dough steams, dust a clean work surface generously with potato starch. Divide the red bean paste into 4 equal portions and roll each into a smooth ball.
- Tip the hot dough onto the starch-dusted surface; dust the top with more starch. Using a starch-dusted plastic scraper or spatula, briefly fold and knead the dough just until it forms a soft, pliable log (avoid overworking).
- Cut the dough into 4 equal pieces. Flatten each piece into a 4-inch round about 1/2-inch thick. Place a red bean ball in the center of each round.
- Gather the dough edges up around the filling, pinching firmly to seal, then roll gently between starch-dusted palms into a smooth oval or round cake about 3 inches across.
- Place finished mochi on a parchment-lined tray, dust lightly with more potato starch to prevent sticking, and let rest at room temperature for 10 minutes before serving.
Cook’s Notes
- Matcha quality matters: culinary-grade matcha keeps the flavor balanced; ceremonial-grade will taste more bitter when heated.
- For a more traditional kusa mochi hue and flavor, whisk 2 tbsp smooth mugwort (yomogi) puree into the water before mixing the batter.
- Properly steamed dough should look translucent; if the center still looks chalky, steam another 3 to 5 minutes.
- Best eaten the same day as the chew softens by the next morning; store covered at room temperature and finish within 24 hours.
- Do not substitute regular rice flour for mochiko – the chewiness depends entirely on glutinous rice starch.
