Ingredients
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For the Matcha Filling:
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1/2 cup sweet glutinous rice flour
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2 tablespoons matcha green tea powder
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1/4 cup maple syrup
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2 tablespoons unsweetened almond milk
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1 A pinch of salt
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For the Mochi Dough:
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1 cup sweet glutinous rice flour
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1/4 cup maple syrup
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1/2 cup unsweetened almond milk
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1 Potato starch or cornstarch, for dusting
Directions
Cover the bowl with plastic wrap, leaving a small vent, and microwave for 1-2 minutes until the mixture thickens and becomes a smooth, elastic paste. Be careful not to overcook it.
Allow the matcha filling to cool, then divide it into small portions and roll them into balls. You should get about 8 matcha filling balls. Set aside.
In another microwave-safe bowl, whisk together the ingredients for the mochi dough: sweet glutinous rice flour, maple syrup, and unsweetened almond milk until smooth.
Cover the bowl with plastic wrap, leaving a small vent, and microwave for 2-3 minutes, stopping to stir every minute, until the dough becomes translucent and stretchy.
Dust a clean surface with potato starch or cornstarch. Turn the mochi dough out onto the dusted surface.
While the mochi is still warm, cut it into 8 equal portions. Flatten each portion into a small disc and place a matcha filling ball in the center.
Fold the edges of the mochi over the filling and pinch to seal, forming a small, smooth ball.
Repeat this process for the remaining mochi dough portions.
Dust the finished mochi with additional potato starch or cornstarch to prevent sticking.
These Vegan Matcha Green Tea Mochi are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, but they may lose their freshness and texture over time.
Steps
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1
Done
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In a microwave-safe bowl, whisk together the ingredients for the matcha filling: sweet glutinous rice flour, matcha green tea powder, maple syrup, unsweetened almond milk, and a pinch of salt until smooth. |
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