Instant Pot Matcha Mochi Recipe – FOOD is Four Letter Word (2024)

FAQs

What is Matcha Mochi? ›

This version of mochi — a sweet Japanese rice cake — gets its pretty green color from matcha powder and a creamy sweetness from coconut milk.

Kusamochi is a type of mochi made with sticky rice and yomogi, Japanese mugwort plant. The mochi can be an even green color from the use of powdered yomogi or it may include flecks of yomogi leaf.

What's Mochi? Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome. Mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form a small, bite-sized confection with a chewy, smooth, elastic texture.

Royal Family Matcha Mochi (1 serving) contains 25g total carbs, 25g net carbs, 0g fat, 1g protein, and 104 calories.

Mochi is a sweet Japanese rice cake made of chewy glutinous rice. The key ingredient for this bite-size, snacky version of mochi is mochiko, a sweet glutinous rice flour you can find at any Asian market (or online). Other special ingredients include coconut milk, ground coconut flakes, and matcha green tea powder.

Mochi (Japanese: 餅, もち) is a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.

Mochi (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.

Mochi: We use unflavored, regular mochi made with shiratamako. You can also steam glutinous rice (sweet rice) and pound it to make mochi (See my How to Make Mochi with Stand Mixer post). Filling: We mix matcha powder into the white bean paste (Shiroan) to make the green color paste with matcha flavor.

Although mochi itself is a traditional Japanese food, Mantou finds it's roots in China. Eventually, it made its way across the East China Sea and Japan made it their own. The mochi dough in manju is often flavored while the center is traditionally a sweet bean filling.

Mochi in its simplest form is just a chewy elastic dough made from fully hydrated Amylopectin. You might ask, "If all those other starches can make mochi, why is 99% of mochi still made with rice?" The answer to that question lies in both the geography where mochi was created and the chemistry of how it's made.

What makes mochi chewy? ›

Glutinous Rice Flour

This ingredient is essential for mochi's signature chewy texture.

In addition to the traditional mochi listed above, you'll find many modern mochi desserts that carry the name “mochi.” They are not necessarily made by pounding steamed glutinous rice but they are made with glutinous rice flour, which gives them the signature mochi-like chewy texture.

So now that we've gone through the green tea mochi recipe, let's answer the question does green tea mochi have caffeine? The latte grade matcha used in this recipe has 34mg of caffeine per teaspoon and there are 4 teaspoons used in this recipe. In total, there will be 8mg of caffeine per green tea mochi.

A study featured in the American Journal of Clinical Nutrition found that consuming matcha green tea can increase thermogenesis (the body's own rate of burning calories) from a normal 8%-10% of daily energy expenditure, to between 35% and 43% of daily energy expenditure.

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

Mochi: We use unflavored, regular mochi made with shiratamako. You can also steam glutinous rice (sweet rice) and pound it to make mochi (See my How to Make Mochi with Stand Mixer post). Filling: We mix matcha powder into the white bean paste (Shiroan) to make the green color paste with matcha flavor.

On its own, mochi tastes like rice but has a sticky, stretchy, soft, and chewy texture. However, mochi is very versatile with endless flavor possibilities and is used in a number of different Japanese dishes. Different regions of Japan have different mochi specialties and mochi is also widely used in home cooking.

Mochi is made up of a sweet, chewy rice dough and premium ice cream. The temperature and viscosity of both ice cream and the dough itself needs to be altered in order for it to work, but once they're altered, it's one of the most delicious foods on Earth.