Matcha Mango Mochi

Lately, I've become a mochi maniac because they are easy and fun to make. Plus everyone loves them. You can have fun experimenting different flavours of the mochi and filling. Tonite, I tried these matcha mochi with mango filling. I even tried putting vanilla ice cream in some. Not easy to handle ice cream filling but the taste is great. For mango and other fruit filling, as a tip, I would suggests you dice them and freeze them for a few hours before using. This can avoid the fruit getting all watery and making it messy to handle.


The recipe is basically the same as the one I used for mango coconut mochi and mango green tea mochi.


Ingredients (Makes approx. 15-18 mochi)

Glutinous rice flour 140gm
Rice flour 15 gm
Wheat starch 10 gm
Cooked glutinous rice flour 1/4 cup (you can either make it your self by toasting in a wok under low heat or buy it readily made from baking shop. I make my own because it's easy!)
Sugar 70 gm
Matcha green tea powder 1 tbs (I order my matcha online and use uji matcha)
Water 200 gm
Coconut milk 50 gm
Vegetable oil 1 tbs
Fresh mango 1/2 (diced and put in freezer for a few hours before use)

Method

1. Sift together the glutinous rice flour, wheat starch, rice flour and matcha tea powder.
2. In a small pot, boil water and add sugar. Cook until sugar has dissolved. Add the coconut milk. Boil.
3. When the liquid starts boiling, pour liquid into the flour mixture and mix with a spatula until it forms a dough.
4. Place dough in a dish and cover with cling wrap. Steam for 15 mins. Remove wrap and let it cool until room temperature.
5. Lightly grease work table. For easier handling of the dough, wear disposable plastic gloves. Put dougn on work table and roll into long sausage shape. Using a  plastic cutter divide dough into 15-18 pieces.
6. For each piece of small dough, flatten it and put 3-4 pieces of mango and wrap the dough into a ball. Roll into the cooked glutinous rice flour. Repeat for all the 18 pieces. Brush off any excess cooked glutinous rice flour from the mochi and place them in paper cups. Serve. Refrigerate any leftovers and can keep up to 3 days. Enjoy!!

p.s. For a demo of wrapping a mochi can check out this mochi blog

Homemade 'Starbucks' matcha cappuccino

Ingredients


1. 2 tsp matcha powder
2. 1/3 cup of hot water
3. 1/2 cup of milk
4. 1 tsp honey
5. Pinch of cinnamon (optional)


Method


1. Make match tea (please refer to matcha for matcha brewing instructions).


2. Pour matcha into a cup. Add a little bit of honey (I used 1 tsp but you can add more depending on your preference). 


3. Warm and froth the milk (I used my Nespresso frother and highly recommend it because it's very easy to use). Pour into matcha. I added a pinch of cinnamon but if you do not like cinnamon, you can skip it. Serve


p.s. Also tried using soya milk but the taste was a bit strange. I still prefer my cappuccino with milk :)

Brewing Matcha

1. Using a bamboo tea scoop, place 1 1/2 to 2 teascoops of matcha into the tea bowl. 

2. Add about 1/3 cup of hot (but not boiling) water to the matcha. 

3. Briskly whisk the tea and hot water using a bamboo tea whisk. Begin slowly to dissolve the matcha, then move very briskly back and forth as fast as you can in the middle of the tea bowl. The whisk should be vertical and barely touching the bottom of the bowl. When a soft light foam has developed, slowly lift the whisk from the center of the bowl. Serve

The matcha is so fragrant that even Muffin can't resists! :)

Matcha Tofu Pudding

Match Tofu Pudding

Ingredients (Serving : 2)

First layer (white) :

1/2 cup of unsweetened soya milk

1 tsp sugar (if you like it sweeter, can increase the sugar)

2 tsp gelatine

3 tbs water

Second layer (green) :

1/2 cup of unsweetened soya milk

2 tsp sugar

2 tsp matcha powder

2 tsp gelatine

3 tbs water

Method

A. First layer

1. Boil the soya milk under low heat. Add the sugar to the milk and cook slowly. Turn off heat when the sugar has melted.  Set aside.

2. Sprinkle gelatine over the water and let it stand for a few minutes. Heat the gelatine water over a bowl of hot water until all gelatine has dissolved.

3. Pour gelatine water into the milk. Let it cool for 5 minutes.

4. Pour into serving cups. Refrigerate until the pudding has set.

B.  Second layer (make after the first layer has set)

1. Boil the soya milk under low heat. Add the sugar to the milk and cook slowly. Turn off heat when sugar has melted. Add the matcha tea powder and whisk until the matcha has dissolved into the milk.

2. Repeat steps 2 and 3 above.

3. Once the matcha mixture has cooled, pour into the serving cups with the already set soya milk pudding to form the second layer. Refrigerate until the pudding has set.