Rice flour: 300 g, glutinous
Sugar: 2 tbsp
Salt: 1/4 tsp
Filtered water: 225 ml, warm, more if needed
Green food colouring: few drops
Beans: 350 g, white, soaked overnight, drained and rinsed
Green tea powder: 2 tbsp
Sugar: 110 g
Honey: 1 tbsp
Cornflour: (cornstarch)
Wondering how to make green mochi at home? Check out an easy recipe for the traditional Japanese rice cakes, prepared with a green tea filling.
To prepare the green tea mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.
Add the warm water and the food colouring, then mix to a dough. If it is too crumbly, add more water.
Set aside and cover with a damp cloth.
Heat the beans, green tea powder and sugar in a pan and mix well.
Cook gently for about 15 minutes until the beans begin to break down.
Mash the mixture and stir in the honey.
Place in a bowl, cool then chill.
Tear off tablespoon-sized portions of dough and shape into small, rounded discs with damp hands.
Spoon the bean paste into a small piping bag.
Squeeze a thumb-sized amount of paste into the centre of each disc, then bring the sides of the disc up and pinch it together around the paste.
Place the balls on non-stick baking paper sprinkled with cornflour.
Place a few balls at a time in the top of a steamer - don't let them to touch each other or they will stick together.
Steam for 15-20 minutes until translucent, and very sticky and soft.
Use a spoon to scoop the green tea mochi balls out and roll in cornflour to coat.
Leave the green tea mochi to cool, serve and enjoy.
