Matcha and lemon curd mochi
Author: Edinburgh Foody
Recipe type: Sweet
Cuisine: Japanese
Serves: 8
- 1 cup glutenous rice flour
- 2.5 teaspoons matcha (Adagio Tea's raspberry flavour works well).
- 0.20 cup icing (confectionary) sugar
- 1 cup water
- 0.5 cup ground almonds
- 0.5 cup lemon curd
- Mix almonds and curd in a small bowl until smooth.
- Wrap in cling film and make a sausage shape.
- Freeze. If you can, freeze for a few hours, else just chill while making the mochi dough.
- In a bowl, mix the rice flour, sugar, tea and water into a smooth paste.
- Cook in the microwave (on full) for 3.5 minutes.
- Take out and stir smooth, working for a couple of minutes, with a wooden spoon.
- You'll work with the dough hot. If it's cooled a lot, heat it another 15-30 seconds in the microwave.
- Take the filling out of the freezer and divide into 8 equal parts.
- Sprinkle a good amount of corn flour (a good handful) onto a worktop and spread out a little.
- Take an eight of the mochi dough - it's very sticky! - and flatten onto the corn flour.
- Put a piece of filling in the middle and close, twisting the sticky edges together to close.
- Roll quickly in corn flower, dust off and put in a muffin case, or on a piece of grease proof paper to stop from sticking.
- Repeat until you've used all the dough and filing.
- Let cool.
- Serve with a shot of matcha, or a cup of black tea.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/07/12/mad-for-matcha-adagio-teas-flavoured-green-tea/
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