Japanese Cooking and Sake Live vol.18

 Matcha Strawberry Mochi

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

  1. Mix  Shiratamako, sugar, matcha powder and water in a bowl, cover with clingfilm. 
  2. Cook in the microwave for 2 minutes at 600W. Take it out and mix with spoon.
  3. Put back the mix to the microwave and cook for 1.5 more minutes at 600W. The matcha mochi is ready.
  4. Cut mochi into 6 equal pieces while it is still hot. Take care not to burn your hands.
  5. 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. 
  6. Stretch the mochi with a roller pin or even by hands. Make each one big enough to wrap strawberry and bean paste.
  7. Cover each strawberry with the thin layer of bean paste. Put aside.
  8. 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.