Matcha Japanese Mochi with Black Sesame Filling
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Recipe type: Dessert
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Mochi is a japanese rice cake that is traditional to the Japanese culture. Described as soft, chewy, and mild in sweetness, I often compare this confection to the Jet-Puff marshmallows that we all know. However, I would say this type of "marshmallow" is definitely healthier and less sickly sweet as its counterpart. With the help of the microwave, these daifuku japanese treats are quick, easy to make, and a must-try! Just be sure you don't try to roast them over a campfire!
Ingredients
  • FOR THE FILLING
  • 1 c. black sesame seeds, grinded
  • 4 tbsp. maple syrup
  • 2 tbsp. water
  • FOR THE MOCHI
  • 1 c. glutinous rice flour
  • 1 tsp. stevia leaf powder*
  • ½ tsp. salt
  • ½ tbsp. Kiss Me Organics matcha green tea powder
  • 1 c. freshly brewed green tea (1 tsp. matcha green tea powder + 1 c. water)
  • Cornstarch, for dusting
Instructions
  1. For the filling, measure the black sesame seeds, maple syrup, water in a small bowl and mix until incorporated.
  2. Put it in the fridge to chill while you prepare the mochi.
  3. For the mochi, measure and combine the dry ingredients in a medium microwave-safe glass bowl.
  4. Add in the brewed green tea, and mix until there are little or no lumps.
  5. Put the bowl in the microwave on high for 1 minute 15 seconds. If your microwave has a lower frequency, you may have to add a few seconds for the mochi to firm up and solidify.
  6. When you take out the bowl out of the microwave, you should see that most of the mochi has been solidified, leaving a little puddle of uncooked mixture sitting in the middle. Using a spoon, just mix the uncooked mixture with the sticky mochi. The remaining heat will cook it through.
  7. Dust your working surface and your hands generously with cornstarch, as the mixture is very sticky. If your hands allow, you can work with the mochi immediately. If not, you can stick the mochi in the freezer for a quick cool down before moving on to the next step.
  8. Put mochi onto your dusted surface and flatten with your hands until thin, around 3-5mm. You can use a rolling pin dusted with cornstarch if you desire, but it isn't necessary. I like my mochi to have a very thin skin (2-3mm) and a whole lot of filling, but it would be harder to work with.
  9. Cut your flattened mochi into approximate 5cm by 5 cm squares, or adjust size to your preference.
  10. Taking out your prepare filling out of the fridge, scoop in 1 tbsp. of filling into each mochi.
  11. Wrap the mochi around the filling until you form a uniform ball.
  12. Place them into mini muffin liners or a container.
  13. Continue until all mochi is complete!
  14. Store in the fridge, covered for up to 3-4 days.
Notes
*If you don't have stevia leaf powder, substitute with 1-2 tbsp. of cane sugar
Recipe by Radiant Rachels at https://radiantrachels.com/matcha-japanese-mochi-black-sesame-filling/