Green Tea Mochi with Lotus Seed Paste

Green Tea Mochi with Lotus Seed Paste

My mother has put me on a mission to finish all the glutinous rice flour in the house. She worries that it will become spoiled. This provides the perfect opportunity to experiment with mochi. 

On my first attempt a few days ago, I made a 'nontraditional' ichigo daifuku. It is a Japanese confection that is often available in the spring and summer. In my version, I wrapped strawberries in lotus seed paste and then made a pumpkin mochi to finish it off. However, I forgot to cover the mochi as I worked which let the mochi dry out and not stick very well. Perhaps the liquid to flour ratio was a bit off due to the pumpkin I substituted. 

Since I'm locked at home for the daytime, I made a second attempt at mochi. One batch makes 6 or 9, depending on how large your filling is. This allows room for mistakes and re-dos. Usually, green tea is paired with red bean/adzuki bean paste. Try that combination before you go on a hunt for lotus seed paste as it is a bit more difficult to find.

During today's trial, I altered the cooking time and made sure I kept the mochi hot as I worked. It's a fun and simple recipe and can be done in a short period of time. Give it a try!

Green Tea Mochi with Lotus Seed Paste

Adapted from Maangchi

Yield: 9 

Ingredients

• approximately ⅔ cups of lotus seed paste
• 1 cup glutinous rice flour (aka Mochiko)
• 1 tsp matcha powder
• 2 tbsp sugar
• ¾ cup strong green tea
• Corn starch

Directions

1. Roll the lotus seed paste into 1 inch balls. You may store in the refrigerator until time to use.
2. Generously cover work surface with corn starch.
3. In a large microwave-safe bowl, mix rice flour, matcha powder, and sugar until well combined.
4. Pour the tea into the flour mixture and mix until well combined.
5. Cover the bowl with plastic wrap, leaving a one inch opening on one end.
6. Microwave for 2 minutes
7. Uncover and check to see if the middle is cooked. It should no longer have dry patches. If uncooked, microwave for another 30 minutes. (I did not have to microwave again)
8. Mix vigorously 100 times to create the chewiness. 
9. Quickly dump mochi dough onto prepared work surface. Cover hands in corn starch and pat the dough into a square.
10. Cut the dough into 9 pieces. Cover with a piece of plastic wrap as you work.
11. Pick up one piece of dough and shape it into a flat disk. Place one ball of filling in the middle and wrap the dough around it, pinching the ends together to seal. Shape wrapped mochi into a round ball with your hands. **Work quickly as the dough will not stick as it cools down!
12. Place finished mochi in separate paper muffin liners to keep them from sticking to eat other. (Also makes for pretty presentation if giving them away~) Store in an airtight container and eat within 2 days. Do not store in the fridge or your mochi will harden and no longer be chewy.

 Love from Coconut Crumpet's Corner ♡