Matcha Mochi With Red Bean Paste 抹茶紅豆糯米糍

I made some matcha mochi in April but it was a disaster! It was the same recipe I had been using all the time (read about my blog post Purple Sweet Potato Moch). However, somehow my newly opened box of mochiko sweet rice flour had a different absorption rate than my previous ones. I ended up with a very soft dough. So soft that it wouldn’t hold its shape and my finished mochi was left with a pool of dough around the bottom. I was quite upset as the mochi was for a church gathering. I just joked that the saggy mochi resembled my love handles.

My friends said the mochi tasted great. With that said, I still wanna improve on its appearance. The recipe I’m sharing today is an amended one with an increased sweet rice flour amount. The mochi dough is now firm yet soft. The step-by-step pictures were taken back in April. You could see the love handles of my mochi. Comparing to the ones I made today, hopefully you will understand how important it is to control the dough consistency.

You may notice that matcha powder was kneaded in after the mochi dough was prepared. There are three reasons for doing so. First, high temperature will ruin the taste and flavour of matcha. Unless for baking as in Matcha Spritz Cookies and Matcha Chiffon Cake, do not heat matcha above 80℃/176℉. Second, adding matcha powder after allows flexible control over the taste. Start with a small amount of matcha powder and add more according to personal taste. Last but not least, a plain dough allows for more flavor options. Take my snow skin mooncakes as an example. I was able to make four variations out of a big batch of plain dough by individually kneading in the flavors after. Read about my blog posts Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes as well as Snow Skin Mooncakes.
大家或許會注意到抹茶粉是做好糯米糰之後才搓入的。後下原因有三,第一是抹茶粉不宜高溫加熱,否則會影響味道。 除非是烘焙製作,例如抹茶擠花曲奇抹茶戚風蛋糕等,不要把抹茶粉加熱超過80℃/176℉。第二與味道控制有關,只要每次少量地搓入抹茶粉,便可按照個人喜好控制份量,調出自己喜歡的味道。 最後,原味麵糰方便調配成各種味道。以冰皮月餅為例,先做大量原味麵糰然後分成小份,搓入不同材料後便可變出四種口味了,詳情可參考芒果栗子朱古力軟心及黑芝麻豆沙冰皮月餅冰皮月餅

While I was editing my blog post, hubby gave me a call from work and said, “your mochi is so good!” (well, I packed him one for lunch) Now my heart is as sweet as the red bean paste.
當EC仍在編輯文章時,老公突然從公司來電說:「啲糯米糍好好味喎!」(EC放了一個糯米糍在他的午餐袋中) 現在EC的心真的像紅豆餡般甜了!

Matcha Mochi With Red Bean Paste

Makes 7


210 g red bean paste (store bought or homemade. See recipe here)
85 g Mochiko sweet rice flour (can be replaced with Shiratamako flour)
15 g rice flour
40 g icing sugar
140 g milk, room temperature
10 g grapeseed oil
3 g matcha powder
Potato starch (katakuriko) or cooked sweet rice flour for coating, as needed


紅豆餡 (市售或自製,食譜請到此) 210克
日式Mochiko糯米粉(もち粉) 85克 (可用白玉粉代替)
粘米粉 15克
糖粉 40克
牛奶(室溫) 140克
葡萄籽油 10克
抹茶粉 3克
片栗粉或已炒熟糯米粉(防沾用) 適量

Directions 做法

Divide red bean paste into 7 equal portions. Roll each into a ball. Cover with plastic wrap and chill thoroughly before use.

Place Mochiko flour, rice flour and icing sugar in a large microwave-safe bowl then whisk to combine. Add milk and oil and mix well with a whisk until smooth.

Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 1 minute. Remove and stir well with a wet spatula. Cover and microwave again for another minute. Remove and stir to check for doneness. If the mixture has not completely set to form a dough then return to the microwave to heat in 30-second intervals. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Alternatively, pour mixture into an oiled shallow plate and cook by steaming for 15 to 20 minutes.

Scrap out the dough and wrap with plastic wrap to prevent drying. When the dough is no longer hot to the touch, put on kitchen disposable gloves and knead in matcha powder until the dough is smooth and elastic. Divide into 7 equal portions, form each into a ball and keep covered until ready to use.

Place potato starch in a plate and set aside for coating. Flatten a mochi dough into a disc that is thinner around the edges. Place red bean filling in the middle then wrap and seal the edges by pinching them together. Shape stuffed dough into a ball again then coat lightly with potato starch. Brush off excess powder and place mochi seam side down in a paper cupcake liner. Repeat with remaining mochi dough and filling.

Store mochi in an airtight container and consume within two days.

Mochi dough that is too soft will start to droop after shaping. Look at the love handles!

The ones I made today were much prettier!

If you want to republish this recipe, please link back to this post.

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