Matcha Mochi with creamy vanilla custard

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Bright green, irresistibly sweet and pure Japanese indulgence – these are Matcha Mochi with a melt-in-the-mouth filling of homemade vanilla cream. </ strong>You simply can’t get enough of these Japanese glutinous rice balls with their slightly tart green tea flavour! They go perfectly with a cup of ice-cold sencha tea and a handful of fresh berries.

To be honest, I’m absolutely thrilled that the fascination with green tea in Japan accompanies people throughout the day – green tea remains the most widely consumed refreshment in Japan to this day. The comparison makes it clear time and time again: in Germany, around 220g of tea is consumed per year, whereas in Japan it’s 650g – and that’s just green tea! Wow… 😵

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Well-known varieties of Japanese green tea include Sencha, Bancha, Hojicha and Genmaicha – here, these types of tea aren’t familiar to everyone. However, there’s one variety that a great many people are now familiar with: I’m talking, of course, about Matcha!

Matcha is a finely ground green tea powder with a rather tart flavour. It is very silky and is made from pure leaves, meaning that all stems, veins and stalks have been removed. The leaves are shaded for around 3–4 weeks before harvesting. This causes the tea leaves to grow larger and finer and to produce more chlorophyll, which gives Matcha tea its light green colour and its sweet-bitter flavour.

Most people are familiar with Matcha because of its use in the Japanese tea ceremony or in all sorts of imaginative speciality drinks. But did you know that Matcha is also wonderful for cooking and baking?

I recommend using a good-quality cooking Matcha for use in the kitchen. Unlike drinking Matcha, cooking Matcha has a darker colour, a more bitter taste and is slightly cheaper. It is therefore much better suited as an ingredient for baking and cooking. However, due to its intensity, it is not particularly recommended for drinking as tea.

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For the mochi dough, mix glutinous rice flour (im Shop ansehen) and cooking Matcha (im Shop ansehen) in a medium-sized bowl, add sugar and mix everything thoroughly with fresh, cold water.

To begin with, the mixture will be very thick, almost lumpy. Don’t let that put you off! Keep stirring with a spoon. The sugar will slowly dissolve and the dough will become runny again after a while. When the dough reminds you of icing, it’s ready.

There are many different methods for cooking Mochi dough. In my recipe for Matcha Mochi, I’ll show you how to cook it using a traditional steamer insert in a saucepan.

You can also cook the dough in a non-stick frying pan or in the microwave. It’s best to follow my simple instructions in the recipe for Mochi dough.

Either way, once cooked, we’ll roll out the dough and cut it to size.

These delicious Matcha Mochi are filled with homemade vanilla cream – I’ve received so many compliments on this combination that it was simply time for me to share this recipe with you 😀!

My tip: Want to find out more about these irresistibly sweet Mochi? Then let yourself be enchanted by the world of Japanese rice cakes here: → Make Mochi yourself: 7 recipes that really work!

So, for the creamy vanilla custard, we use a vanilla pod, which we split lengthways and scrape out the seeds. Then we add milk, icing sugar, a little cornflour and an egg yolk to the custard.

In no time at all, we’ll use this to make a heavenly smooth, slightly firm vanilla cream – once cooked, the cream is left to cool thoroughly, shaped into balls and placed in the freezer for a short while. This ensures the filling can be neatly enclosed within the Matcha mochi dough! I’ll show you exactly how it works, step by step, here in the recipe:

Matcha Mochi

Serves 4 | 90 minutes | 384 kcal

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Bright green, temptingly sweet and pure Japanese indulgence – that’s Matcha Mochi with a melt-in-the-mouth filling of homemade vanilla custard. You simply can’t get enough of these Japanese glutinous rice balls with their slightly tart green tea flavour! They go perfectly with a cup of ice-cold sencha tea and a handful of fresh berries.

Ingredients (12 pieces = 4 portions)

150 g glutinous rice flour (im Shop ansehen)*
100 g sugar
1 tsp = 2 g Matcha (im Shop ansehen)*
180 ml water

For the filling:
200 ml milk
1 vanilla pod
1 egg yolk
30 g icing sugar
20 g katakuriko (potato starch) (im Shop ansehen)*

100 g Katakuriko
a little Matcha (for decoration)

* Add ingredients to basket 🪄

Useful equipment:
Steamer (im Shop ansehen)
Fine-mesh sieve (im Shop ansehen)

Preparation (90 minutes)

Step 1

Gather the ingredients for the heavenly Matcha Mochi.

Step 2

First, let’s prepare the filling: To do this, cut the vanilla pod in half lengthways and scrape out the seeds using the back of a knife. Pour a splash (about 1–2 tbsp) of milk into a small bowl, add the vanilla seeds and mix with a fork. Set aside briefly.

Step 3

Now pour about half of the remaining milk into a saucepan and heat over a medium heat.

Step 4

Meanwhile, separate the egg and add the egg yolk to the remaining half of the milk. Also, sift the icing sugar and the cornflour into the milk through a sieve. Now add the vanilla dissolved in milk. Stir everything together with a fork or a small whisk.

Step 5

Bring the milk to the boil in a saucepan, stirring continuously, then turn off the heat (if necessary, remove the saucepan from the hob). Now add the milk, egg and vanilla mixture you have just made to the hot milk and stir immediately with a whisk .

Step 6

Return the saucepan to the hot hob, switch the hob back on and bring to the boil briefly whilst stirring. Once the custard has thickened to a lovely creamy consistency, it is ready. Switch off the hob and remove the saucepan to prevent it from burning.

Step 7

Transfer the prepared vanilla custard filling to a sealable container and press it down flat with a spoon. Cover the surface of the custard directly with cling film to prevent a skin from forming. Leave everything to cool at room temperature for 30 minutes, then seal the container and place it in the fridge for at least 1 hour (preferably overnight).

Step 8

Once the chilling time is up, remove the cling film and cut the filling into 12 roughly equal pieces using a knife. Then shape each piece into small balls between two large spoons. Place all the balls back into the container or onto a plate and put them in the freezer until ready to use (at least 30 minutes).

Step 9

Now we move on to the mochi dough: Sift the glutinous rice flour and the Matcha through a sieve into a medium-sized bowl, add the sugar and mix thoroughly with the water.
Tip: To begin with, the mixture will be very thick, almost lumpy. Don’t let that put you off! Just keep stirring with a spoon. The sugar will slowly dissolve and the dough will become runny again after a while.
If the dough reminds you of icing, it’s ready.

Step 10

Fill a large saucepan (the medium-sized bowl from the previous step should fit comfortably inside) with about two fingers’ depth of water and place a steamer inside (only the legs of the steamer should be in the water). Bring the water to the boil.
Tip: To make the dough in a pan or in the microwave, follow my basic recipe for mochi dough!

Step 11

Place the bowl containing the dough into the steamer. Wrap the lid of the pot with a kitchen towel (to prevent condensation from dripping into the dough), fold the ends of the tea towel upwards and place the lid on the saucepan. Reduce the heat so that the water beneath the steamer is just simmering gently. Steam the dough for 15 minutes.

Matcha Mochi Step 12: Prepare the mochi dough

Step 12. Step

Halfway through the cooking time, remove the lid, stir the mixture with a slightly damp spoon and replace the lid, including the tea towel. Caution: Risk of burns – please use oven gloves or pot holders!

Step 13

Shortly before the end of the cooking time Line a baking tray with baking paper and dust generously with cornflour using a sieve. Then, as soon as the dough is ready (it should be a white, firm, cohesive mass that is no longer runny but still slightly moist), remove the bowl from the steamer. Using a spoon, transfer the dough from the bowl directly into the cornflour so that it doesn’t stick. Leave to cool briefly (for about 5 minutes).

Step 14

Once the dough has cooled slightly, dust it with a little cornflour. First, gently flatten it a little with your hands, then roll it out into a square shape using a rolling pin. The dough should be about 5 mm thick once rolled out.

Step 15

Cut the dough into 12 roughly equal-sized squares using a sharp knife. Also, take out the vanilla custard beads.

Step 16

Carefully lift out each piece of dough, remove the excess cornflour – for example, with a pastry brush – and place a portion of the filling in the centre of the dough.

Step 17

Using your fingertips, firmly press together two opposite corners of the dough in the centre over the filling, then fold the other two corners together in the same way. The filling inside should be completely enclosed by the mochi dough.
Tip: Where all the folds meet is the underside of the Mochi – so the appearance isn’t particularly important. The main thing is that the Mochi dough on the top doesn’t tear!

Step 18

Make all the remaining Matcha Mochi in the same way, place them on a serving plate and decorate with a little sifted Matcha. Best eaten straight away. Serve with a cup of ice-cold sencha tea and fresh berries. Done – Itadakimasu!