Moonlit Matcha Mochi Creams

Allergens

Wheat (gluten)

Ingredients

• 2 cups sweetened mochi flour
• 1/2 cup matcha powder (culinary grade)
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon vegetable oil
• 2 cups heavy whipping cream
• 1 cup powdered sugar

Instructions

1. In a large mixing bowl, combine the sweetened mochi flour and matcha powder. Stir in the granulated sugar and salt. Set aside.
2. In a saucepan over medium heat, bring the water to a simmer. Slowly pour the hot water into the dry ingredients, stirring constantly until a smooth dough forms. Add the vegetable oil and mix thoroughly.
3. Cover the bowl with plastic wrap and let it rest for 10 minutes.
4. Meanwhile, in a separate large bowl, whisk the heavy whipping cream until soft peaks form. Gradually add the powdered sugar, continuing to whisk until stiff peaks are achieved.
5. Gently fold the whipped cream into the mochi dough, using a rubber spatula until evenly incorporated.
6. Cover the bowl with plastic wrap and refrigerate for 30 minutes or until the mochi cream is firm enough to handle.
7. Scoop out tablespoon sized balls of mochi cream onto parchment paper and shape into smooth, round mounds using your hands. Repeat until all the mixture has been used.
8. Refrigerate the mochi balls for an additional 30 minutes before serving.

Chef’s Insight

The delicate balance of soft and chewy mochi combined with the richness of the cream creates an indulgent treat that transports you to a tranquil moonlit garden.

Notes

Be careful when handling the mochi dough; it can be quite sticky and easily tear when stretched or pulled.