Matcha Mochi

Matcha Mochi

This version of mochi, a traditional Japanese rice cake, gets its beautiful green color from Matcha tea powder and a creamy sweetness from honey.


For the green tea mochi paste

  • Rice flour 300 g
  • Sugar 2 spoons
  • Salt 1/4 teaspoon
  • Water 225 ml, lukewarm, more if needed
  • Green food coloring, few drops

For the mochi green tea filling

  • Beans 350 g, white, soaked overnight, drained and rinsed
  • Matcha Green Tea Powder 2 tablespoons
  • Sugar, 110 g
  • Honey, 1 tablespoon

To decorate

Cornflour (cornstarch)


To make the mochi dough, start by mixing all the dry ingredients together and stir with a fork until well incorporated.

Add the warm water and dye, then mix. If it is too crumbly, add more water. Set aside and cover with a damp cloth.


Heat the beans, green tea powder and sugar in a saucepan and stir well. Cook gently for about 15 minutes until the beans begin to break down. Stir the mixture and add the honey.

Place in a bowl, let cool. Tear off portions of dough with hands and shape into small rounded disks with damp hands. Spoon bean paste into a Sac à poche.

Insert the dough in the center of each disk, then bring the sides of the disk up and pinch it together around to close it.

Place the balls on non-stick baking paper sprinkled with cornmeal. Also place a water-filled size underneath the baking sheet with the mochi in the oven.

Steam for 15-20 minutes until translucent, very sticky and soft. Use a spoon to scoop out the mochi green tea balls and roll them in the cornmeal.

Let cool, serve and enjoy your beautiful mochi! 

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