Matcha Red Bean Coconut Mochi
This easy mochi recipe can be whipped together in 15 minutes. <br>If you try it, share & tag me on social media <strong>@houbakes!</strong>
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp matcha powder
- 1 cup glutinous rice flour (aka sweet rice flour)
- 1 cup water
- 1/4 cup sugar
- 1/2 cup potato starch or cornstarch, for dusting
- 1 cup red bean paste
- 1 cup coconut flakes, for rolling
- additional water, to prevent sticking
- 14 mini muffin liners, optional
Instructions
- 1
Combine matcha powder and glutinous rice flour in a medium microwave-safe bowl. Add water, and mix until smooth.
- 2
Gradually add sugar and mix until there are no more lumps.
- 3
Microwave 3 minutes.
- 4
While it's cooking: Prepare 14 mini muffin liners and set aside. Prepare 1 small bowl with coconut for rolling. Prepare another small bowl with about 1 cup water (for keeping your fingertips wet).
- 5
Remove dough from microwave, then stir vigorously with a fork. Microwave another 20 seconds.
- 6
Roll red bean paste into 14 balls 2-3 cm in diameter and set aside.
- 7
Dust your work surface (e.g. cutting board, Silpat, cookie sheet) with starch. Use a spatula to scrape dough out onto the work surface. Divide into 14 equal pieces.
- 8
Wet your fingertips before handling dough to prevent it from sticking to your hands. Flatten one piece into a thick disc. Place a ball of filling into the center of the disc. Wrap the dough around the filling and pinch the edges together to seal.
- 9
Roll in coconut to coat and place in a mini muffin liner, smooth side up.
- 10
Store at room temperature for up to 24h, or refrigerate for up to a week. They can be enjoyed cold or heated in the microwave for 5-10 seconds.