Green tea Mochi - Using cooked green tea leaves


This is our second recipe that we experimented with. The flavor of green tea is subtle, yet more fresh than using fully dried leaves. It also gives flexibility of using partially processed green tea which is less likely to be oxidized and can be stored in a freezer.

The recipe follows the same coconut Mochi base replacIng raw green tea with cooked green tea.



 


Ingredients:

2 oz cooked green tea tips
1 lb mochiko
2 1/4 cup sugar (we used pure cane organic sugar)
1 tsp baking poder
1 can coconut milk
1 can water
Potato or cornstarch to dust


1. Preheat oven to 350F. Grease a 9x13 inch pan.

2. In a large mixing bowl, stir the mochiko, sugar and baking powder together.

3. Add coconut milk and water to flour mixture. Stir until the batter is smooth.

4. Pour the batter and green tea leaves into blender. If tea leaves are previously frozen, let it thaw out without heating to minimize further oxidation.

5. Run the blender until green tea is cut up small to desired particle size. Occasionally pausing the blender, we run it for 3 minutes.

6. Pour batter into pan. Cover tightly with foil. Bake for 1 hour.

7. Remove from oven and let cool for 5 minutes. Carefully remove foil. Let mochi cool completely before cutting. Dust with potato or cornstarch.

* If you experience mochi being too sticky, wait overnight or a day. Mochi will firm up a bit and you can peel the mochi off the pan easily.


 

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