Recipe

Kusa Mochi with Matcha Cream Filling

Matcha Delight: Kusa Mochi with a Twist

4.7 out of 5

Indulge in the delightful flavors of traditional Japanese cuisine with this unique twist on Kusa Mochi. This recipe combines the chewy texture of mochi with a creamy matcha filling, creating a harmonious blend of sweetness and earthy notes.

Dessert› Kusa mochi

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using non-dairy cream substitute), Gluten-free, Nut-free, Kosher

Allergens

Dairy (unless using non-dairy cream substitute), Gluten (contains mochiko)

Not suitable for

Dairy-free (unless using non-dairy cream substitute), Egg-free (contains mochiko)

Ingredients

1 cup (120g) mochiko (glutinous rice flour) 1 cup (120g) mochiko (glutinous rice flour)
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1/2 cup (120ml) water 1/2 cup (120ml) water
1 tablespoon matcha powder 1 tablespoon matcha powder
1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
2 tablespoons powdered sugar 2 tablespoons powdered sugar
Cornstarch, for dusting Cornstarch, for dusting

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 6g, 4g
Carbohydrates (total, sugars): 29g, 10g
Protein: 2g
Fiber: 1g
Salt: 0.02g

Preparation

1.
In a mixing bowl, combine the mochiko, granulated sugar, and matcha powder.
2.
Gradually add water to the mixture while stirring continuously until a smooth dough forms.
3.
Transfer the dough to a heatproof dish and steam it over high heat for 20 minutes.
4.
While the mochi is steaming, prepare the matcha cream filling. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
5.
Once the mochi is cooked, remove it from the heat and let it cool slightly.
6.
Dust a clean surface with cornstarch and transfer the mochi onto it.
7.
Knead the mochi gently until it becomes smooth and pliable.
8.
Divide the mochi into small portions and flatten each portion into a circle.
9.
Place a dollop of matcha cream filling in the center of each mochi circle.
10.
Fold the edges of the mochi over the filling and pinch them together to seal.
11.
Repeat the process with the remaining mochi and filling.
12.
Serve the Kusa Mochi with Matcha Cream Filling immediately or refrigerate for later enjoyment.

Treat your ingredients with care...

Mochiko — Make sure to use glutinous rice flour specifically labeled as "mochiko" for the best results in achieving the desired texture of the mochi.
Matcha powder — Use high-quality matcha powder to ensure a vibrant green color and a rich, earthy flavor in the cream filling.

Tips & Tricks

To prevent the mochi from sticking, dust your hands with cornstarch while kneading and shaping the dough.
Experiment with different fillings such as red bean paste or fresh fruit to create your own variations of Kusa Mochi.
For an extra touch of sweetness, sprinkle powdered sugar or kinako (roasted soybean flour) on top of the mochi before serving.

Serving advice

Serve the Kusa Mochi with Matcha Cream Filling on a beautiful plate or platter to showcase its vibrant colors. Garnish with a dusting of matcha powder or edible flowers for an elegant touch.

Presentation advice

Arrange the Kusa Mochi with Matcha Cream Filling in a circular pattern on a serving dish to create an appealing visual display. The contrasting colors of the green matcha cream and white mochi will make the dessert visually striking.