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
- Line a 6" x 4" container with a sheet of plastic wrap
- In a medium sauce pan, combine the tapioca flour, brown sugar and the water and mix well with a wooden spoon.
- Heat the mixture over medium heat until it starts to boil.
- Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
- Pour the mixture into the container (the mixture is very hot, so be careful).
- Cool it to room temperature and then put it in the refrigerator for one hour.
- In a small bowl, mix the matcha powder and sugar.
- Spread a sheet of plastic wrap on a cutting board and put the half of the matcha sugar.
- Put the mochi onto the matcha sugar and sprinkle the remaining matcha sugar on top.
- With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
- 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.
- Coat all sides of moch with matcha, put them on a plate and serve.