The best mochi is made the traditional way—by pounding sticky rice. Still, pretty good mochi can be made at home using sweet rice flour. I chose to use matcha green tea powder to color the mochi green and give it an earthier flavor. Green mochi in Japan is often made using the nutritious mugwort herb–yomogi mochi. There are tons of different varieties of this treat, but my favorite of all is grilled daifuku mochi,or yakimochi. It’s crispy on the outside, chewy on the inside, and starchy sweet red bean paste seeps out as you bite into it. It’s really a delicious treat! So fire up that grill, and break out the mochi!
Grilled Matcha Mochi [Vegan, Gluten-Free]
- 1 cup sweet rice flour/glutinous rice flour/mochi flour
- 1 teaspoon matcha powder
- 3/4-1 cup water
- 1 cup sweetened red bean paste
- Add the rice flour and matcha powder to a large bowl.
- Stir or whisk well to combine.
- Pour in a little water, about 1/4 cup, and continue to stir.
- Add more water little by little until the flour is doughy. If you add too much water and it becomes runny, simply add more flour.
- Sprinkle some rice flour onto your counter then transfer the dough onto it.
- Knead the dough a bit then form it into a long thin shape.
- Divide the dough into 8-12 parts, and form each into a ball. Set aside.
- To fill your mochi place a ball of dough into your floured palm.
- Flatten the dough, and place about 1 tbsp of red bean paste into the center.
- Gently manipulate the dough around the red bean paste, and make sure it is entirely encased within the dough.
- Flatten it out a bit (should be about 1/2-inch thick), and set aside.
- Fill the remaining mochi dough.
- Heat and grease a grill, grill pan, or skillet over medium heat.
- Place the mochi onto the grill and cook each side for 4-5 minutes.
- Place the cooked mochi on a plate, and continue with the remaining.
- Serve hot.
- Leftovers can be reheated in a skillet or on the grill.
If you don't have a grill or grill pan, you can make this using a skillet.