Mochi is a tasty Japanese dessert made from sweet rice flour (mochiko). My favourite type of mochi is daifuku, which consists of a small ball of mochi stuffed with a sweet filling. My friend Sol and I recently decided to have a go at making green tea mochi with anko filling (sweetened red bean paste).
We drew primarily on two online resources to make our mochi:
The ingredients you need to make mochi are available from Asian grocers. For green tea mochi with anko you will need:
- 300 grams sweetened red bean paste (available from Asian grocers)
- 2 cups sweet rice flour (mochiko), if you can’t find this look for glutinous rice flour
- 2 cups water
- 1/2 cup white sugar
- 1 cup corn flour
- 3 teaspoon green tea powder (the recipe says 1 teaspoon, but Sol and I really like the green tea flavour)
- We also bought a packet of green tea mochi for comparison and in case our attempt was a dismal failure!
To make green tea mochi with anko you will need:
- chopping board and knife
- greaseproof paper
- measuring cups (1 and 1/2) and teaspoon
- spoon or fork for stirring
- heatproof bowl and steamer (or heatproof bowl, cling wrap and microwave)
- oven tray
1. Prepare the red bean paste
Cut the red bean paste into 1cm cubes, roll into balls and freeze for an hour
2. Prepare the mochi dough
In a bowl thoroughly mix the rice flour and green tea powder. Stir in the water and then the sugar, mix until smooth.
3. Cook the mochi dough
There are two methods for cooking mochi dough – steaming and microwaving. We tried both and found steaming to achieve a better result. Different microwaves also have different wattages and therefore cooking times can vary significantly. We recommend steaming.
Steaming: put your dough in a bowl, in a steamer and steam for approximately 20 minutes.
Microwave: put the dough in a heatproof bowl, cover and microwave for 3 minutes. Stir and heat for another 15-30 seconds.
Generously dust an oven tray with corn flour. Scrape the mochi dough on to the cornflour, dust with more cornflour. Press lightly to flatten, fold over itself, press to flatten and repeat.
The dough will be hot, but you need to work quickly. Take approximately 2 tablespoons of mochi and roll into a ball, flatten and place 1 ball of red bean paste in the centre. Pinch the mochi over the ball until completely covered. Sprinkle with cornflour and place on greaseproof paper. Repeat until all the mochi and red bean paste have been used.