A distinctly chewy Japanese sweet, great with a cup of green tea.
- 1 cup sweetened red bean paste
- 1 cup sweet rice flour
- 1 teaspoon matcha powder
- 1 cup water
- ¼ cup white sugar
- ½ cup cornstarch for rolling out the dough
Wrap the red bean paste in foil and leave it in the freezer for 3 hours to firm up. In the meantime, mix the rice flour and matcha thoroughly in a microwave-safe glass or ceramic bowl. Stir in the water, followed by the sugar, then mix that stuff until it's smooth. Put some plastic wrap over the bowl.
Cook the mixture in the microwave for 3 minutes and 30 seconds. While that's cooking, divide the chilled bean paste into 8 balls and set aside. Give the flour mixture a stir and heat for another 15 to 30 seconds in the microwave.
Dust a clean, flat work surface with cornstarch. While the mochi is still hot, roll it into balls roughly equal in size to 2 tablespoons. Flatten a mochi ball and place one of the frozen red bean paste ball in the center. Pinch the mochi over the paste, completely covering it. Sprinkle the mochi with some extra cornstarch and place it in a paper muffin liner, seams down. Repeat until all the mochi and red bean paste is used.