Red Bean Matcha Mochi with Kinako
Bored with plain mochi? This recipe shows you how to make flavorful matcha-flavored mochi with red bean filling and dusted with kinako or roasted soybean flour with quick steam over the stovetop.
My website feed has been all about mochi lately. After having great success with my previous Red Bean Mochi with Kinako, I am now ready to improve the recipe to the next level. The recipe is actually still the same with the previous, but the addition of matcha powder creates a nice green color to it.
I think I am obsessed to make it green to replicate Nakatanidou’s yomogi mochi I previously ate in Japan. Yes, I know that Nakatanidou’s mochi uses mugwort to make a green color, but I do not have it in my country. In fact, I think the mugwort does not give much flavor to the mochi, so does matcha powder. Therefore, the substitution does not affect the taste but still gives a nice green color to the mochi.
Kinako is produced by finely grinding roasted soybeans into powder. It is yellow in color and widely used in Japanese cooking, especially with sticky desserts, such as dango, wagashi, and mochi. The taste of kinako is slightly similar to roasted peanut with a nutty aroma.
Kinako is available at Japanese grocery stores, or it can be purchased online. I found this kinako soy bean flour sold in Amazon. Alternatively, you can find some unroasted soybean flour. Then, roast it at home in a pan over the stove until golden brown. You can also make it at home from scratch by toasting the soybeans and blending them in a food processor until powdery.
How to Make Red Bean Matcha Mochi with Kinako
This is actually the same recipe with the previous Red Bean Mochi with Kinako but with a dash of matcha powder to give the nice green color. The recipe is a fairly easy process. Most recipes call for shiratamako glutinous rice flour, which I cannot find in my area. Therefore, I decided to make the recipe with regular mochiko. Mix glutinous rice flour, matcha powder, water, and sugar altogether. Steam the mixture for a few minutes until it has become opaque and smooth.
Shaping and filling the mochi is probably the trickiest part because the dough is super sticky and the process can be a pretty handful. The result is smooth, chewy, and elastic mochi that brings a nostalgic reminder of all the happy memories in Japan. I have a video here to show how the recipe is made.
Red Bean Matcha Mochi with Kinako
This recipe shows you how to make flavorful matcha-flavored mochi with red bean filling and dusted with kinako or roasted soybean flour with quick steam over the stovetop.
- 1/2 cup mochiko glutinous rice flour (75 gr)
- 1/2 tsp matcha powder
- 1/2 cup water (120 ml)
- 3 tbsp granulated sugar
- 1/4 cup kinako (roasted soybean flour) (40 gr)
- 2/3 cup sweet red bean paste (175 gr)
In a heatproof bowl, mix together mochiko, matcha powder, sugar, and water until well combined.
Steam the mixture for 15 minutes. Do not forget to cover the steamer's lid with a towel to catch the condensation. Half way cooking, stir the mixture and immediately steam again to finish cooking. The color of cooked mochi should be opaque and the texture should be smooth and sticky.
Cover the work surface with kinako. Transfer the cooked mochi on top.
Once it has cooled down a bit, cover the mochi, rolling pin, and your hands with kinako. Divide the mochi into 6. Roll each ball into a 4-inch / 10 cm round.
Put about 1 tablespoon of sweet red bean paste on the center. Pinch the four corners of mochi together to wrap the red bean paste. Then, pinch the remaining corners together to seal the filling completely. Serve with the seam down.