Japanese Cooking and Sake Live vol.18
Products used in "Japanese Cooking and Sake Live vol.18"
Matcha Strawberry Mochi
6 pieces
120g Shiratamako (glutenous rice powder)
60g Sugar
9g matcha powder
160g/ml water
6 ripe strawberries
140g white or red sweet bean paste (divide in equal 6)
Small amount of cornstarch or corn flour
- Mix Shiratamako, sugar, matcha powder and water in a bowl, cover with clingfilm.
- Cook in the microwave for 2 minutes at 600W. Take it out and mix with spoon.
- Put back the mix to the microwave and cook for 1.5 more minutes at 600W. The matcha mochi is ready.
- Cut mochi into 6 equal pieces while it is still hot. Take care not to burn your hands.
- Scatter a small amount of corn flour or cornstarch on the work surface, coat each mochi piece to keep it dry as it will be otherwise very sticky.
- Stretch the mochi with a roller pin or even by hands. Make each one big enough to wrap strawberry and bean paste.
- Cover each strawberry with the thin layer of bean paste. Put aside.
- Spread one mochi piece in your hand, add the bean paste wrapped strawberry upside down. Close the mochi at the stalk end of the strawberry.
