tapioca_flour_ mochi

Matcha Mochi with Tapioca Flour

This mochi is made from tapioca flour (starch). It is jelly-like and a little bit chewy. The slightly sweet mochi is generously sprinkled with bittersweet matcha. If you would like to add some more sweetness, pour a little bit of maple syrup over the mochi.
  • 80g (3 oz) tapioca flour (starch)
  • 50g (2 oz) brown sugar (or regular sugar)
  • 1¾ cups (400cc) water
  • 2 tablespoons matcha powder
  • 1-2 tablespoons sugar
  1. Line a 6" x 4" container with a sheet of plastic wrap
  2. In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon.
  3. Heat the mixture over medium heat until it starts to boil.
  4. Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
  5. Pour the mixture into the container (the mixture is very hot, so be careful).
  6. Cool it to room temperature and then put it in the refrigerator for one hour.
  7. In a small bowl, mix the matcha powder and sugar.
  8. Spread a sheet of plastic wrap on a cutting board and put the half of the matcha sugar.
  9. Put the mochi onto the matcha sugar and sprinkle the remaining matcha sugar on top.
  10. With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
  11. The mochi is sticky--if you need to use your fingers to separate them, put some matcha powder on your fingers. This makes it easy to handle the mochi.
  12. Coat all sides of moch with matcha, put them on a plate and serve.
Organic Matcha Nature

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