Matcha Strawberry Mochi

INGREDIENT
MATCHA MOCHI DOUGH

100g Glutinous rice our
30g Corn our
5g Matcha powder
20g Sugar
180g Milk
20g Butter
STRAWBERRY MATCHA FILLING
250g Whipping cream
15g Sugar
5g Matcha powder

METHOD
MATCHA MOCHI DOUGH
1. Mix all the ingredient except butter in a mixing bowl and mix well.
2. Sift and pour the mixture into a ceramic bowl, cover with plastic wrap and steam for 20 minutes.
3. After 20 minutes, add the butter to the mixure while it is still hot, stir it until it is fully absorb, knead it smoothly
and put in the refrigerator for 30 minutes.
4. Take additional appropriate amount of glutinous rice our and bake in the oven for 10 minutes at 120 degrees
C. This is to serve as hand our for later use.

MATCHA FILLING

1. In order to make sure the whipping cream as cold as possible, put your mixing bowl in the freezer for 20 min-
utes before started to do matcha lling.

2. Then, pour the cold whipping cream, sugar and matcha powder to the chilled mixing bowl and whisk together
on high speed until sti peaks form. After that transfer into a piping bag.

FINAL STEP
1. To prevent it from sticking, sprinkle the baked glutinous rice our we prepare ealier on the top of the mochi
dough. Take 30 grams of the mochi dough and use a rolling pin to roll it into a round shape.
2. Place the round shape mochi on a small bowl, press an appropriate amount of cream and a strawberry in the
middle until the cream is enough to cover the starwberry and then pinch the mochi dough diagonally to form a
round mochi.
3. Put it in the refrigerator for half an hour before eating,
the cooler the better.