Recipe by Jay Horita
A tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. The presentation of the mochi itself is not very appealing, but it can be dressed up by wrapping pieces in a leaf (as described in the last step), or you can maybe dust potato starch around it. The edges can also be cut since they will be a harder crust.
Top Review by kittycatmom
I'm rating this based on the flavor and ingredients. However the baking didn't work well for me. It doesn't look elegant at all! The flavor on the other hand is outstanding! I had all ingredients available and made as directed. I do disagree a bit with the previous reviewer as Green Tea Milk does have a special flavor that can't quite be achieved with substitutions. To get a "pretty" mochi I made mine on my hibachi as taught to me by my Mother. I used adzuki paste which added an additional delicious flavor. Thank you Jay I will make this again! Made for Unreviewed Asain Tag
- 1 lb mochiko sweet rice flour
- 4 (7 g) envelopesknox gelatin
- 2 tablespoons green tea powder
- 1 1⁄2 cups sugar
- 1 (11 1/4 ounce) canmilk green tea
- 12 ounces water
- 1⁄2 cup red bean paste (optional)
Directions See How It's Made
- Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix.
- Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).
- Pour into a 9x13" greased pan.
- Cover tightly with foil and bake at 350F for 55 minutes.
- Cool with cover on for 15 minutes.
- Remove Foil and cool for several hours before cutting.
- Cut out outer hardened portion of the mochi, and then cut into 32 squares.
- Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
- Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).