Here’s a simple vegetarian matcha mochi recipe that is both delicious and easy to prepare. This recipe uses sweet rice flour, which is essential for achieving the characteristic chewy texture of mochi.
Vegetarian Matcha Mochi Recipe
Ingredients
- 1 cup sweet rice flour (Mochiko)
- 1 cup coconut milk (or any plant-based milk)
- 2 tablespoons matcha powder
- ½ cup sugar
- 1 teaspoon baking powder (aluminum-free)
- 2 tablespoons unsalted butter (or plant-based butter, melted)
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) and grease an 8×8 inch baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, matcha powder, sugar, and baking powder until well combined.
- Combine Wet Ingredients: In a separate bowl, melt the butter and then mix it with the coconut milk. Whisk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. The batter should be thinner than typical cake batter.
- Bake: Pour the batter into the prepared baking dish and bake for about 20-25 minutes, or until the top is slightly firm and cracked.
- Cool and Cut: Allow the mochi to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into squares or rectangles.
- Serve: Enjoy your matcha mochi warm or at room temperature. Store any leftovers in an airtight container in the fridge.
Tips
- If you prefer a sweeter mochi, adjust the sugar according to your taste.
- For added flavor, consider incorporating fillings like red bean paste or a matcha white chocolate ganache.
- Mochi is best enjoyed fresh but can be stored for a few days in an airtight container.
This recipe provides a delightful combination of chewy texture and earthy matcha flavor, making it an excellent treat for any occasion!
