Gluten Free Matcha (Japanese Green Tea Powder) Mochi Balls by FLT co-founder Donna Lo
As you probably know from my earlier blogs, I am a fan of easy cooking. With Harvest Moon Festival (中秋節; also known as Mid-Autumn Festival) coming up shortly (9/15), it is the perfect time for a pairing of something sweet and a nice cup of tea like one of my favorite oolongs from my hometown, Wenshan Baozhong, one of our featured teas in our Tea Club this month, while watching the beautiful full moon with your family.
In this blog, I am sharing a Japanese mochi dessert-inspired recipe, with the added twist of the addition of tofu to the (gluten free) dough for even better texture, as well as a nice hint of Japanese Matcha (green tea powder). Enjoy!
Ingredients (yields 18 mochi balls):
1/2 Box (~8oz) of Silken Tofu
1 1/2 Cup Mochiko Sweet Rice Flour
8oz Red Bean Paste (half of a 16oz can)
1 Tspn Japanese Green Tea Powder
(optional) 1/4 Cup of Toasted Sesame Seeds
(optional) 1/4 Cup of Japanese Green Tea Powder
1) Combine tofu with sweet rice flour. Adjust amount of sweet rice flour pending wateriness of tofu. A soft dough should be easily formed with mixture.
2) Add 1 tspn of Japanese green tea powder to the mixture.
3) Make 18 red bean paste balls and 18 small round dough with mixture. Place red bean paste balls inside dough.
4) Wrap dough around red bean paste balls and roll into 18 mochi balls.
5) Place balls into boiling water. Stir and cook until balls float.
6) Rinse boiled balls in cold water to remove any film on mochi and ensure chewy texture of ball.
7) Roll balls in sesame seeds or additional green tea powder if desired.