Green Tea Mochi
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Yields:
-
32 pieces
- Serves:
- 32
ingredients
directions
- 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).
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Reviews
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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
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I really didn't find many of the ingredients neccessary to make baked green tea mochi. The idea of baked mochi however, is very tasty. I only used mochiko, matcha powder, water, sugar, and a little more than a cup of milk. I added more matcha than the recipe called for as an attempt to subsitute for the other ingredients. It was baked in a 9x9 pan at 350F for 45 minutes. The results: Utterly scrumptious mochi--slightly crunchy on the outside and gooey on the inside. I don't think gelatin and milk green tea are needed since mochiko is fine on its own, and you can just use more milk, sugar, and matcha powder. With a few tweaks, I will definitely make this again:]
RECIPE SUBMITTED BY
Jay Horita
212
<p>I admit that I've just begun dabbling in the culinary arts, but I love to experiment and try out new recipes. I'm a very open-minded eater, with a soft spot for desserts -- anything from cookies to rice cakes. I also like to cook meat dishes.</p>