Matcha Tofu Mochi Balls with Kuromitsu Brown Sugar Syrup

Matcha Tofu Mochi Balls with Kuromitsu Brown Sugar Syrup

MATCHADO LTD

Servings

1 serving

Cook Time

30 minutes

Calories

440

Cuisine

Japanese

Category

Mochi

A chewy and delicious Japanese snack. Combining tofu with glutinous rice flour creates soft, pillowy mochi balls with a rich matcha flavour.

Ingredients

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    • 5 g Matcha powder

    • 20 ml Water

    • 50 g Glutinous rice flour (Shiratamako or Mochiko)

    • 50 g Silken tofu

    • 20 g Sugar

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    • 35 g Dark brown sugar

    • 20 ml Water

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    • Kinako (roasted soybean flour)

    Directions

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      1. In a bowl, combine all the mochi ingredients. Knead well by hand until smooth and cohesive (the dough should feel soft, similar to an earlobe).

      2. Shape into Balls:
        Divide the dough into 10g portions and roll each portion into a smooth ball.

      3. Cook the Mochi:
        Bring a pot of water to a boil and carefully drop in the mochi balls. Once they float to the surface, cook for an additional 1–2 minutes, then transfer them immediately to a bowl of ice-cold water to cool.

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      1. In a small saucepan over low heat, combine the dark brown sugar and water. Stir until the sugar is completely dissolved and the mixture thickens slightly into a syrup. Allow to cool.

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      1. Drain the mochi balls and place them in a serving bowl. Drizzle with the brown sugar syrup and dust generously with kinako.

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