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.
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 Mochi, Peanut Mochi, Strawberry Mochi, Mochi With Red Bean Paste, and Taro Mochi.
Here are some invaluable tips and tricks to enhance your mochi-making experience.
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.
- Pan-frying method, as demonstrated in the Chocolate Mochi Recipe and Strawberry Mochi Recipe.
- Steam method, as seen in my Peanut Mochi recipe and Taro Mochi recipe.
- Microwave method.
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:
- Yam paste
- Lotus seed paste
- Purple sweet potato paste
- Black sesame paste
- Taro paste
- Red bean paste (see the Red Bean Paste Mochi recipe)
You will need these ingredients:
Matcha Filling:
- 8g matcha powder
- 150g whipping cream
- 200g cream cheese
- 30g sugar
Mochi Dough:
- 90g glutinous rice flour
- 20g corn starch
- 20g 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 Mochi
1. 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. I use a piping bag to fill the molds with the matcha cream cheese mixture. Freeze for about one hour, or until firm.
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.
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.
3. 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.
4. 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!
Matcha Mochi Recipe (Green Tea Cheese Ice Cream Filling)
Ingredients
Matcha Filling:
- 8 g matcha powder
- 150 g whipping cream
- 200 g cream cheese
- 30 g sugar
Mochi Dough:
- 90 g glutinous rice flour
- 20 g corn starch
- 20 g sugar
- 160 g milk
- 15 g butter
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!
