Made homemade green tea warabi mochi with Xiang Jiao yesterday. We didn’t have any solid measurements on the ingredients but rather, just eyeballed it until we saw the right consistency. I’m very obsessed with matcha (green tea). I like almost every food that has matcha powder as an ingredient. There isn’t a lot of snacks here with matcha so everytime my boyfriend goes to Japan, I make sure he stocks up for me so I can be in matcha heaven.
- Warabi powder. An alternative would be mochiko flour which we are using.
- Matcha powder
- Kinako powder (roasted soybean flour). An alternative would be cornstarch or potato starch. We are using cornstarch. If you can get kinako, that would be great because it taste a lot better.
- Liquid Brown Sugar (optional)
1) Mix warabi powder, sugar, and water in a bowl until you get a smoothie consistency and a green color like this (Sorry I don’t have an exact measurement >.<):
2) Cover the bowl with plastic wrap and place it in the microwave for 15 seconds.
3) Take it out and mix it. If your mixture doesn’t have the mochi consistency, put it back in the microwave for another 15 seconds. Keep repeating this until you get the mochi consistency like in picture 2.
4) Pour mochi mixture onto cornstarch flour (or kinako if you are using that).
5) Cover the mochi mixture in the cornstarch by patting it down gently. Flip it over and do the same.
6) Let the mochi cool down. Once cool, cut it into small squares and enjoy! You can eat it by itself or with liquid brown sugar.
If you’re interested in finding out the exact measurements, check out this recipe on chocolateandzucchini.com.
Let me know if you end up trying out this recipe or if you have or suggestions/tips to add on.