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Ajinomoto Thailand
Banner of Japanese Matcha Mochi
Banner of Japanese Matcha Mochi

Japanese Matcha Mochi

5.00 / 5
50
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4
Servings
Ingredient

Ajinomoto Blendy® stick Matcha au Lait

6 sachets

Milk

300 milliliters

Chicken egg, yolk only

2 eggs

All-purpose flour

50 grams

Salted butter

15 grams

Glutinous rice flour

125 grams

Tapioca starch

30 grams

Ajinomoto Blendy® stick Matcha au Lait         

2     sachets

Milk

100 milliliters

Water

150 milliliters

Roasted corn flour as dusting flour

Note

Tip : Use a non-stick pan to prevent the ingredients from sticking.

Nutrition
Energy
(kcal)
310.63
Carbohydrate
(g)
45.35
Fat
(g)
10.95
Protein
(g)
7.67
Sugar
(g)
13.75
Sodium
(mg)
109.20
Product in this recipe
Product in this recipe
Direction

 1.  Prepare the assortment by mixing all ingredients, including 6 packets of Ajinomoto Blendy® stick Matcha au Lait. Mix them well and filter with colander into a pan.

 2.  Put on low heat and continue stirring until it forms a shape and slices out of the pan. Leave it cool and form a round mochi, 20 grams each.

 3.  Prepare flour ingredients by mixing glutinous rice flour, tapioca starch, 2 packets of Ajinomoto Blendy® stick Matcha au Lait, milk and potable water. Mix them well and put on low heat. Stir it with a paddle in a circle direction until it is fully cooked and clear and slices out of a pan. Scatter dusting flour all over a container. Pour the cooked flour. Then form a round shape, 20-25 grams each.

 4.  Flatten into a thin layer and place the assortment on the center. Tap dusting flour with fingers and cover the mochi. Finely make mochi balls.