These chewy matcha mochi are full of real matcha green tea for a dose of antioxidants while you get your candy fix!
Making homemade mochi candy that is just like the satisfyingly chewy store-bought version is easy with the right ingredients. Mochiko flour is the most important ingredient in the recipe. This airy flour is made with glutinous sweet rice. This type of Japanese flour is responsible for the stretchy texture that mochi is known for. If you’ve had mochi ice cream, the chewy coating is made using mochiko flour.
Mochiko is relatively inexpensive and can be purchased at Asian supermarkets or online. You can also use mochiko to make pastries and even to coat chicken! Since mochiko is mild and neutral in flavor, you can get creative with your flavor add-ins. Coconut, strawberry, chocolate, and green tea are all popular mochi flavors. For this recipe, we’ll be using the latter.
Matcha green tea powder blends into the mochi batter adding a green hue and signature earthy flavor. A touch of vanilla extract adds balance and gives the mochi their candy appeal. Matcha green tea is full of antioxidants that help support a healthy immune system and aid in digestion. Its earthy flavor lends itself to being used in both sweet and savory recipes.
When it comes to sweetening mochi, a granulated sweetener is best to achieve the right texture. Organic cane sugar is ideal, but for a low-sugar mochi, erythritol sweetener will also work.
Because mochi is so sticky, it’s necessary to use a light and airy flour to dust candies before and after cutting to make them easy to handle and keep them from sticking together when stored. After you’ve cut your candies out, dust them in potato starch then shake them gently in a strainer to remove excess.
- 1 box mochiko flour 16-ounce box
- 1 1/2 cups unsweetened coconut or almond milk
- 2 cups water
- 1 cup organic cane sugar or erythritol sweetener
- 2 sachets
Pique Sun Goddess Matcha
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup potato starch
- Preheat oven to 350ºF and liberally grease a 9x13 baking pan with cooking spray. In a medium mixing bowl, stir together mochiko powder, cane sugar, Pique Sun Goddess Matcha tea, and baking powder.
- In a large mixing bowl, whisk together water, coconut milk, and vanilla extract. Gradually whisk dry ingredients into wet. Pour mixture into the pan. Cover tightly with aluminum foil and bake for 1 hour.
- Remove pan from oven and discard foil. Cool completely at room temperature for 2 hours.
- Dust the top of mochi with a couple tablespoons of potato starch. Slide a sharp knife around the edges of the pan and invert onto a cutting board. Dust the opposite side with potato starch. Use a knife to cut into squares or use a round (2-inch)cookie cutter to cut out mochi into candies.
- Dust each piece of mochi with potato starch then toss a few pieces at a time using a strainer to remove excess potato starch. Store in an airtight container in a dry, cool spot.
Recommended for this recipe:
Pique Sun Goddess Matcha
The world’s purest matcha, crafted to the highest standards of the finest ceremonial grade matcha. Designed for mindfulness. A mug full of zen.