Скачать или смотреть Matcha strawberry mochi in rural Japan.A day to heal the soul.

Soft and chewy matcha mochi filled with rich nama chocolate and fresh strawberries.

The texture, the appearance, and the harmony of flavors all come together so beautifully — it’s a recipe I’m truly proud of!

Matcha strawberry mochi
Yield: 8 pieces

Ingredients
Matcha Mochi Dough
100 g sweet rice flour
2 tbsp granulated sugar (25 g)
2½ tsp matcha powder (7 g)
125 g water (½ cup + 1 tsp)

Matcha Ganache
90 g white chocolate
40 g heavy cream (3 tbsp)
2 tsp matcha powder (5 g)

Finishing
6 fresh strawberries
cornstarch, for dusting
matcha powder, for dusting (optional)

Instructions
1. Make the Matcha Mochi Dough
In a bowl, whisk together 100 g sweet rice flour, 2 tbsp granulated sugar, 2½ tsp matcha powder, and 125 g water until smooth.
Cover loosely with plastic wrap and microwave at 800W for 1 minute 30 seconds.
Remove and stir well. Microwave again for 30 seconds, then mix until smooth and elastic.
Dust a clean surface generously with cornstarch. Transfer the dough onto the surface and gently spread it out.
Divide into 6 equal portions and flatten each piece into a thin round.

2. Make the Matcha Ganache
Warm 40 g (3 tbsp) heavy cream until just steaming. Gradually mix it into 2 tsp matcha powder until smooth.
Finely chop 90 g white chocolate and melt it over a double boiler or in the microwave. Stir the melted chocolate into the matcha cream mixture.
Press plastic wrap directly onto the surface and refrigerate until thickened.
Once the ganache is firm enough not to run, divide into 6 portions. Wrap each portion around a strawberry and chill briefly to set.

3. Assemble
Take one flattened mochi round and wrap it around the strawberry-filled ganache.
Pinch the edges closed tightly and dust lightly with cornstarch. Finish with a light sprinkle of matcha powder if desired.


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