Green Tea Mochi

Steps

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1. 1
   In a small bowl, combine white bean paste and matcha powder. Blend together with a small spatula or spoon until the mixture is homogeneous and evenly colored. Cover and freeze for 30 minutes (or refrigerate for 60 minutes) to firm up the texture.
   ▶ ≈0:28
2. 2
   Divide the white bean paste into three equal portions. Wet your hands, take one-third of the paste and roll it into a ball. Transfer to a plate. Repeat until all three portions are formed into balls.
   ▶ ≈0:59
3. 3
   Divide the matcha filling into three equal portions. Wet your hands and roll each third into a ball. Repeat until all three are formed. Refrigerate until ready to use.
   ▶ ≈1:16
4. 4
   In a bowl, combine shiratamako and sugar, and whisk well. Add water and whisk until there are no lumps. Cover the bowl with a paper towel and microwave at 1200W for 1 minute.
   ▶ ≈1:34
5. 5
   Wet a silicone spatula with water and mix the mochi dough to ensure even cooking. Cover and microwave for an additional 30 seconds.
   ▶ ≈1:56
6. 6
   Spread potato starch or corn starch generously on a baking sheet. Transfer the mochi dough on top of the starch. Sprinkle more starch over the dough and on your hands.
   ▶ ≈2:18
7. 7
   Using a dough scraper, divide the mochi dough into three equal portions. Flatten each portion into a circle shape.
   ▶ ≈2:31
8. 8
   Place a matcha filling ball in the center of the dough circle. Bring all four corners of the dough up and over the ball, pinching the seams together. If sticky, dust with potato starch. Twist the mochi gently in your palm a few times to reshape it into an even thickness.
   ▶ ≈2:56
9. 9
   Transfer the white mochi to a plate. Now prepare the green tea mochi. In a bowl, combine shiratamako and sugar, and whisk well. Add matcha powder and whisk until evenly distributed.
   ▶ ≈3:31
10. 10
    Add water and whisk well until there are no lumps. Cover the bowl with a paper towel and microwave at 1200W for 1 minute. Wet a silicone spatula and mix the dough for even cooking. Cover and microwave for an additional 30 seconds.
    ▶ ≈3:51
11. 11
    The cooked mochi dough should look opaque and semi-translucent. Spread potato starch or corn starch generously on a baking sheet and transfer the mochi dough on top. Sprinkle more starch over the dough and on your hands.
    ▶ ≈4:21
12. 12
    Using a dough scraper, divide the mochi dough into three equal portions. Flatten each portion into a circle shape.
    ▶ ≈4:45
13. 13
    Place a white bean paste ball in the center of the green dough circle. Bring all four corners of the dough up and over the ball, pinching the seams. Flip the mochi so the seam is on the bottom. Twist gently in your palm a few times to reshape it into even thickness.
    ▶ ≈5:02
14. 14
    Serve the mochi at room temperature. Enjoy with green tea or hojicha for a perfect Japanese afternoon treat.
    ▶ ≈5:32