Matcha Mochi Recipe (Green Tea Cheese Ice Cream Filling)

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Just like my Chocolate Mochi Recipe, this Matcha Mochi features a creamy matcha ice cream filling encased in a soft, chewy mochi exterior. Enjoy the process of making and savoring this delightful treat!

A Look At Matcha Mochi

Mochi is a Japanese rice cake that is usually round and chewy. This dessert is typically served on special celebrations, such as Japanese New Year, Children’s Day, and Girls’ Day, but it is also a beloved dessert eaten all year round.

Essentially, mochi consists of a soft filling enveloped by a mochi dough. The dough’s distinct texture comes from glutinous rice flour, complemented by other ingredients like cornstarch, white sugar, oil or butter, and water or milk.Matcha Mochi

Mochi comes in a plethora of flavors, ranging from strawberry and mango to red bean. For this recipe, I’ve opted for a matcha filling made with whipping cream, cream cheese, and sugar.

Ingredient Substitutes And Recipe Techniques

As you may recall, I’ve shared numerous mochi recipes on Kitchen Misadventures, including Mango MochiPeanut MochiStrawberry MochiMochi With Red Bean Paste, and Taro Mochi.

Here are some invaluable tips and tricks to enhance your mochi-making experience.Matcha Mochi3

Mochi Dough

Glutinous rice flour, also known as sweet rice flour, is essential for creating the sticky and chewy texture characteristic of mochi. There is no alternative that can replicate this texture, so it’s crucial not to substitute it in the recipe. Make sure to have glutinous rice flour on hand and prepare it in advance for the recipe. Note that it differs from regular rice flour; refer to my guide for further details.

Check your local Asian supermarket or order this from online stores like Amazon.

If you have leftover glutinous rice flour, you can use it to make other delicious recipes such as Homemade Ham Sui Gok, Tang Yuan, Nian Gao, or Festive Snow Skin Mooncakes.

Cornstarch: Cornstarch makes mochi chewier and thicker. If you don’t have cornstarch, swap it with these alternatives:

  • All-Purpose Flour (1:1 ratio)
  • Arrowroot Powder (1:1 ratio)
  • Tapioca Starch/Flour (1:1 ratio)
  • Potato Starch (1:1 ratio)
  • Rice Flour (1:1 ratio)

Sugar: For maintaining the white color of the mochi, it’s best to use white sugar, also known as granulated sugar.

Milk: Mochi dough is made creamy and milky using milk. You can use regular milk, plant-based milk, or coconut milk for a stronger coconut flavor. If you don’t have milk, you can use water, but the mochi will not be as rich or creamy.

Butter: Adding butter to the mochi dough enhances its elasticity, structure, and richness. Use salted or unsalted butter, vegetable shortening, or dairy-free butter.

Cooking Methods: There are primarily three methods to cook mochi dough.

For this recipe, I am opting for the microwave method.

Matcha Cheese Ice Cream Filling:

Matcha powder: Opt for a high-quality matcha powder to ensure the best flavor and color for your mochi.

Whipping cream: For the chocolate filling, you’ll need whipping cream. Adding whipping cream makes the filling thick and creamy. If you prefer a thicker consistency, you can opt for heavy whipping cream and adjust the amount as needed. Alternatively, you can use plant-based light cream, coconut cream, coconut milk, melted butter with milk, or evaporated milk. Heat the whipping cream to ensure it melts the chocolate better.

Cream cheese: Cream cheese is used in matcha mochi fillings to add creaminess, richness, and a slightly tangy flavor that complements the earthy notes of matcha.

Filling alternatives: Some of the fillings suitable for making bao buns, such as red bean paste (see my red bean bun recipe), are also suitable for mochi. If you want to change things up, consider experimenting with different fillings to add variety to your mochi. Here are some alternatives to the Matcha filling that you can try out:

You will need these ingredients:

Matcha Filling:

  • 8g matcha powder
  • 150g whipping cream
  • 200g cream cheese
  • 30g white sugar

Mochi Dough:

  • 90g glutinous rice flour
  • 20g corn starch
  • 20g white sugar
  • 160g milk
  • 15g butter

Additionally, you may want to have some extra matcha powder for sprinkling on top of the mochi.

How To Make Matcha MochiMatcha Mochi4

1. Prepare the Matcha Filling:

In a bowl, whisk 8g of matcha powder into 150g of whipping cream in batches until well combined.whisk 8g of matcha powder into 150g of whipping cream in batches until well combined

In another bowl, combine 200g of cream cheese with 30g of sugar. Mix until the mixture is smooth and well blended.

combine 200g of cream cheese with 30g of sugar

Add the matcha cream mixture to the cream cheese mixture and mix well until fully incorporated.Add the matcha cream mixture to the cream cheese mixture

Pour the matcha cream cheese mixture into molds. I use a piping bag to fill the molds with the matcha cream cheese mixture. Freeze for about one hour, or until firm.
Pour the matcha cream cheese mixture into molds

2. Make the Mochi Dough:

In a separate bowl, combine 90g glutinous rice flour, 20g cornstarch, 20g sugar, and 160g milk. Mix all ingredients until well combined.Mix all ingredients until well combined

Sift the mixture twice to ensure a smooth texture.Sift the mixture

Seal the bowl with plastic wrap and poke a few small holes in it to allow steam to escape.poke a few small holes

Microwave the mixture for 3 minutes until cooked.

Add 15g of butter to the cooked mochi mixture. Once the mochi dough has cooled down, stretch it until smooth and elastic.stretch it until smooth and elastic

3. Assemble the Matcha Mochi:

Divide the mochi dough into 6 equal portions.

Roll out each portion of mochi dough into a small disc.Roll out each portion of mochi dough into a small disc

Place a portion of the frozen matcha filling in the center of each mochi disc.Place a portion of the frozen matcha filling in the center of each mochi disc

Carefully fold the edges of the mochi dough around the filling to seal it completely.

Roll each filled mochi ball between your palms to smooth out any seams.fold the edges of the mochi dough

4. Serve and Enjoy:

Sprinkle the assembled matcha mochi with a little matcha powder for garnish.

Sprinkle the assembled matcha mochi with a little matcha powder for garnish

Serve and enjoy the delightful blend of creamy matcha filling and chewy mochi exterior!

Matcha Mochi

Matcha Mochi Recipe (Green Tea Cheese Ice Cream Filling)

Just like my Chocolate Mochi Recipe, this Matcha Mochi features a creamy matcha filling encased in a soft, chewy mochi exterior. Enjoy the process of making and savoring this delightful treat!
Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 2 hours
Course Dessert
Cuisine Japanese
Servings 4
Calories 509 kcal

Ingredients
  

Matcha Filling:

Mochi Dough:

Instructions
 

Prepare the Matcha Filling:

  • In a bowl, whisk 8g of matcha powder into 150g of whipping cream in batches until well combined.
  • In another bowl, combine 200g of cream cheese with 30g of sugar. Mix until the mixture is smooth and well blended.
  • Add the matcha cream mixture to the cream cheese mixture and mix well until fully incorporated.
  • Pour the matcha cream-cheese mixture into molds and freeze for about one hour, or until firm.

Make the Mochi Dough:

  • In a separate bowl, combine 90g glutinous rice flour, 20g cornstarch, 20g sugar, and 160g milk. Mix all ingredients until well combined.
  • Sift the mixture twice to ensure a smooth texture.
  • Seal the bowl with plastic wrap and poke a few small holes in it to allow steam to escape.
  • Microwave the mixture for 3 minutes until cooked.
  • Add 15g of butter to the cooked mochi mixture. Once the mochi dough has cooled down, stretch it until smooth and elastic.

Assemble the Matcha Mochi:

  • Divide the mochi dough into 6 equal portions.
  • Roll out each portion of mochi dough into a small disc.
  • Place a portion of the frozen matcha filling in the center of each mochi disc.
  • Carefully fold the edges of the mochi dough around the filling to seal it completely.
  • Roll each filled mochi ball between your palms to smooth out any seams.

Serve and Enjoy:

  • Sprinkle the assembled matcha mochi with a little matcha powder for garnish.
  • Serve and enjoy the delightful blend of creamy matcha filling and chewy mochi exterior!

Nutrition

Calories: 509kcalCarbohydrates: 41gProtein: 8gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 106mgSodium: 207mgPotassium: 180mgFiber: 1gSugar: 17gVitamin A: 1481IUVitamin C: 0.2mgCalcium: 126mgIron: 1mg
Tried this recipe?Let us know how it was!

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